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Italian Herbs and Their Uses
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Salvia (Sage)
Utilized in dishes like saltimbocca, butter sauces, and stuffed pastas.
Maggiorana (Marjoram)
Used in seasoning sausages, pasta sauces, and bean dishes.
Origano (Oregano)
A staple in Italian tomato sauces, marinades, and grilled meats.
Prezzemolo (Parsley)
Used in soups, sauces, and as a garnish for various dishes.
Rosmarino (Rosemary)
Frequently used with roasted meats, focaccia, and potato dishes.
Basilico (Basil)
Commonly used in pesto, tomato-based pasta sauces, and pizzas.
Finocchio (Fennel Seeds)
Common in sausages, meatballs, and pork dishes for an anise-like flavor.
Aglio (Garlic)
Essential in a wide array of dishes such as pasta, sauces, and seafood.
Timo (Thyme)
Suitable for seasoning soups, sauces, braised meats, and stews.
Alloro (Bay Leaf)
Integrated into soups, stews, braises, and marinades to add depth.
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