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Italian Herbs and Their Uses
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Basilico (Basil)
Commonly used in pesto, tomato-based pasta sauces, and pizzas.
Rosmarino (Rosemary)
Frequently used with roasted meats, focaccia, and potato dishes.
Salvia (Sage)
Utilized in dishes like saltimbocca, butter sauces, and stuffed pastas.
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.
Timo (Thyme)
Suitable for seasoning soups, sauces, braised meats, and stews.
Alloro (Bay Leaf)
Integrated into soups, stews, braises, and marinades to add depth.
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.
Maggiorana (Marjoram)
Used in seasoning sausages, pasta sauces, and bean dishes.
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