Italiaanse keuken
Italian cuisine gathers the dried herbs and spices that define the cooking of Italy. Basil, oregano, rosemary, thyme, marjoram and sage each appear across regional dishes, from a Neapolitan tomato sauce to a Tuscan roast. This collection also includes blends built for Italian recipes, combining several herbs in the proportions a dish typically calls for.
These are culinary ingredients for the kitchen. Oregano gives pizza and tomato sauce their familiar aroma, rosemary pairs with roasted vegetables and bread, and basil carries the fresh, sweet note at the centre of pesto and Caprese. Dried herbs are more concentrated than fresh, so a smaller amount goes a long way.
Cooking with Italian herbs
Add hardy herbs such as rosemary and oregano early in cooking so their aroma has time to develop, and lighter herbs such as basil near the end to keep their flavour bright. Store dried herbs in sealed jars away from light and heat, and crush them between your fingers as you add them to release the aroma.
Frequently asked questions
Are these herbs dried or fresh?
They are dried culinary herbs and spices. Dried herbs are more concentrated than fresh, so you need less of them.
Which herbs go with tomato sauce?
Oregano and basil are the classic choices for Italian tomato sauces, often with a little rosemary or thyme depending on the dish.
When should I add each herb while cooking?
Add hardy herbs like rosemary and oregano early so their flavour develops, and lighter herbs like basil near the end to keep them bright.
How should I store dried Italian herbs?
Keep them in sealed jars away from light and heat, and crush them as you add them to release the aroma.
