I remember coming home from school, walking up to our house and immediately knowing what we were having for dinner by the delicious aromas wafting out from the front door. Mom was making gravy (what you may know as spaghetti sauce), and the enticing smell of basil and oregano lured me right into the kitchen. As a treat, Mom would slice a piece of crusty bread and spoon the gravy over it…just a little sample of the fabulous meal that was to come!
Herbs and Italian cooking are synonymous in my book. Without fresh basil, oregano, parsley, sage, and rosemary, your other ingredients are bound to remain flavorless and less than enticing. The fresher the herbs, the better tasting result. My mom was lucky, my father was a great gardener and fresh herbs were always available thanks to him being blessed with a green thumb. I did not inherit that gene and have to work a wee bit harder to be successful, but I have learned to grow the basic Italian herbs and doing so has improved the flavor of my favorite Italian. It’s also very economical to grow. Give it a try – the rewards are worth it.
Here are a few of the herbs that I’ve found easy to grow and are essential ingredients to Italian cuisine; they can all be dried but are at their peak of flavor if refrigerated and used within two to three days of being harvested. We use many of these fresh herbs in our Orlando fine dining dishes at Christini’s.
Oregano (Origano) – One of the staple herbs used to make pizza sauce, spaghetti sauce and other Southern Italian favorites. Oregano can be used dried – just remember the flavor is concentrated in the drying process so don’t use too much.
Basil (Basilico) – Another of the most popular herbs used in sauces, soups, pesto and salads. The flavor of fresh basil is clean and light. Never wash your basil, use a damp paper towel to clean the leaves.
Parsley (Prezzemolo) – There are two kinds of parsley (flat leaf and curly). The preference for use in Italian cooking is the flat leaf parsley. Curly leaf parsley is frequently used as a garnish and is often nibbled on after a meal to remove the lingering smell of garlic on your breath.
Rosemary (Rosmarino) – One of my favorite herbs. It’s unique, almost woody and clean fragrance adds robust flavor to chicken, roasts, vegetables and breads. Mixed with fresh lemon juice, olive oil, salt and pepper and the result is an amazing vinaigrette.
Sage (Salvio) – A “go to” herb in many Northern Italian dishes (including Tuscany) , sage is most often used in seasoning dishes featuring poultry and pork. It adds a depth of flavor and heartiness that is hard to beat.
To experience the perfect infusion of fresh herbs in outstanding Italian cuisine, visit Christini’s; the epitome of Orlando fine dining.