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