Italian cuisine is based heavily on the use of aromatic herbs: they contribute to giving a more pleasant and special taste to many traditional recipes. Among the most famous and used aromatic herbs, there is undoubtedly basil, which is always left to cool to prevent it from oxidising, or marjoram, thyme, oregano, coriander, dill, garlic , cumin, wild fennel, hyssop, lavender, lemon balm, mint, nutmeg, parsley, anise, rosemary, mustard and sage. In a large number of cases, the absence of these herbs in recipes would have a very marked influence on the final result, with unappealing aromas and tastes.

Use in cooking

In the absence of aromatic herbs, many of the most delicious recipes would not exist: aromatic herbs often find space in the preparation of second courses based on meat and fish, as well as vegetables and various side dishes.


Most aromatic herbs can be preserved in different ways: salted, in oil, in vinegar, frozen or, finally, even dried.


Some aromatic herbs have been known since Antiquity, to the point that even in China, for example, mint was used by Emperor Shan Nong to give flavor to his tea.

Recipe list