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Italian Herbs SeasoningItalian herbs seasoning, contains different blends of some key herbs almost as varied as the types of cuisine in the Mediterranean region which includes Italy. In Italy alone there are about 20 different culinary regions within Italy.
Herbs that are popular in Italian cooking include Italian parsley, marjoram, mint, oregano, rosemary, sage, and thyme. Although it is preferable to use fresh herbs, these herbs in combination as dried herbs can create a tantalizing mixture that adds life to any Italian style dish, and can liven up any dish that is not an Italian dish. The herbs combined in a basic version of this mixture include the dried versions of: oregano, basil, rosemary, thyme and sage. Some of these mixtures also add other ingredients such as garlic, chives, savory, and parsley. These herbs are generally added in an equal mixture in teaspoon or tablespoon measures depending upon how much you want to store for future us. This is just one basic recipe. Italian Herbs Mix Recipe 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons dried rosemary 2 tablespoons dried thyme 2 tablespoons dried sage Combine the mixture thoroughly and store in an airtight container. Mixture will make about 2/3 cups. This mixture is great on homemade pizza, in pasta sauce, soups, stews and casseroles as well as vegetable dishes.
For some great sections on herbs and spices some great references are: • The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill • Field Guide to Herbs & Spices by Aliza Green • Herbs & Spices – the cook’s reference by Jill Norman • The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill • Cajun Clark’s Cookbooks
Specialty Seasoning Mixtures
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