20 Best Italian Herbs And Seasoning Spices

Basil is arguably the most popular herb in Italian cuisine. In the country, it is particularly popular in the central and southern regions, where it thrives in the warm, sunny climate. The aromatic leaves of basil have a sweet, peppery, and slightly anise-like fragrance which complements Italian cooking.

It plays a prominent role in classic Italian dishes like pesto and also complements various pasta dishes, soups, salads, and pizza. The prized basil varieties include Genovese basil, with large, tender leaves, and the smaller, intensely flavored Napoli basil.

Oregano, known as "origano" in Italian, has a strong and aromatic flavor. It has been an essential component of many traditional Italian dishes. It is indigenous to the Mediterranean region and has been cultivated for centuries in Italy, making it a staple in Italian kitchens.

Oregano is particularly associated with pizza, where it's commonly sprinkled over tomato sauce and cheese. It's also a key ingredient in pasta sauces like marinara and arrabbiata, as well as in classic dishes like lasagna and eggplant Parmesan.

The next herb on this list is thyme. It is mostly used in slow-cooked dishes like pasta sauces, stews, and soups. The robust flavor of thyme complements a wide range of ingredients, from tomatoes and garlic to meats like lamb and pork.

Common combinations added with thyme are rosemary and oregano which add to the aromatic notes of the dish. Beyond its culinary applications, thyme is highly regarded in Italian culture for its purported medicinal properties. It has been used for centuries as a natural remedy for digestive issues and respiratory problems.

In Italian cooking, rosemary is a staple in both traditional and modern recipes. Its needle-like leaves boast a robust and earthy flavor with hints of pine and citrus in roasted meats, particularly lamb and poultry. Sprigs of fresh rosemary are often used to infuse olive oil, providing a fragrant base for many Italian dishes.

It is the key ingredient in focaccia, a popular Italian bread known for its crisp crust and aromatic herb topping. Additionally, it pairs well with potatoes, sauces, marinades, and soups.

Known as "salvia" in Italian, sage is also a staple in Mediterranean cooking. This evergreen herb has a earthy, slightly peppery, and distinctly savory flavor which is traditionally associated with Italian classics like saltimbocca, stuffing for ravioli, and various poultry and meat dishes.

Italian cooks often use fresh or dried sage leaves to infuse their dishes with a warm, cozy essence. Sage also pairs wonderfully with other Italian herbs like rosemary and thyme.

Parsley, known as "prezzemolo" in Italian, is indispensable in Italian cooking. Italian parsley comes in two main varieties: flat-leaf and curly-leaf. While both are used, flat-leaf parsley is favored for its robust flavor and is often preferred in Italian dishes.

This herb is important in pasta sauces like "aglio e olio" (garlic and oil) to soups, salads, and various meat and fish dishes. It serves as a key component in the Italian condiment "gremolata," which combines finely chopped parsley with lemon zest and garlic.

Marjoram, known as "origano" in Italian, is similar to oregano in its aromatic flavor. It has a sweet and slightly citrusy flavor that adds a certain depth to the dishes.

Italian cooks often use fresh or dried marjoram to season various dishes. One of the most famous applications is in the classic Italian herb blend, "herbes de Provence," which features marjoram alongside other Mediterranean herbs like thyme, rosemary, and basil.

Bay leaves come from the bay laurel tree, primarily native to the Mediterranean region. It is commonly used to enhance the flavors of soups, stews, sauces, and slow-cooked dishes.

In addition to their culinary applications, bay leaves have found their way into various cultural and superstitious practices. They are believed to bring good luck and are often used in rituals to ward off negative energy or evil spirits.

In Italian cuisine, fennel seeds are commonly used in both savory and sweet dishes. They are a staple in sausage making, where they infuse a licorice note into the meat. Additionally, fennel seeds are a key ingredient in many tomato-based pasta sauces as well.

One of the most famous Italian recipes featuring fennel seeds is "Porchetta," a succulent roast pork dish. The seeds are often ground and combined with other herbs to create a flavorful seasoning mix for the pork. In terms of desserts, it can be used with traditional Italian cookies and bread.

Garlic is an essential ingredient in any cuisine but it makes up an important component of Italian cuisine. Also known as "aglio" in Italian, this pungent bulb is a fundamental component of many traditional recipes. Whether finely minced, sautéed in olive oil, or roasted to mellow its sharpness, garlic infuses a distinctive character into food.

One of the most iconic Italian dishes featuring garlic is the garlic bread. The garlic cooked with butter is carefully spread on top of the bread and imparts a sharp pungent flavor as the bread cooks in the oven. Additionally, garlic is also important in classic tomato-based sauces, such as marinara and arrabbiata.

Even though Italian food is not essentially known for being spicy, there are certain seasonings that are used to add a spicy kick to certain dishes. Red pepper flakes, also called peperoncino, are one of such seasonings. It is derived from dried red chili peppers and is often stored in glass bottles.

The most famous dish made with these peppers is "Pasta all'arrabbiata." They are used in the sauce where the flakes are sautéed with garlic in olive oil as a spicy and savory base for the pasta. You can also add them to pizzas like Margherita or Diavola.

Nutmeg is known for its warm, sweet, and slightly nutty flavor. Even though it is not as prevalent in Italian cooking as the other seasonings, it sure is an important one. Its most memorable use is in the creamy béchamel sauce used in beloved lasagna.

In Italian spinach or Swiss chard preparations, nutmeg is sprinkled sparingly to bring out the earthy greens with a delicate warmth. Desserts like risottos and creamy rice pudding also benefit from a hint of nutmeg.

Black pepper might just be the perfect representative of Italian cooking. It has a mild taste which somehow elevates the flavor of every other ingredient in a dish. The peppers are often freshly ground for maximum flavor. It is used in pasta, pizza, sauces, soups, and even meats.

The heat and pungency of black pepper provide a delightful contrast to the richness of creamy Italian dishes which has been an important factor in its popularity.

While not as common as basil or oregano, tarragon has gained popularity in Italian culinary circles in the recent past. An important chicken dish called "pollo alla tarragona" is spiced with a creamy tarragon sauce. The leaves are chopped and combined with white wine, cream and chicken broth.

Tarragon is also used as a supporting spice in seafood dishes, such as tarragon-infused shrimp scampi or a delicate tarragon butter sauce drizzled over grilled fish.

The use of mint in Italian cuisine can be traced back centuries, where it has been embraced for both its culinary and medicinal properties. Since the plant thrives in the Mediterranean climate, it is readily available throughout Italy.

From pasta to beverages, you will find mint in almost everything. In addition to food, it is also valued for its digestive properties. The aromatic qualities of mint help alleviate the heaviness of certain dishes and promote a sense of well-being.

Lemon zest is the finely grated outer peel of lemon used to add an aromatic essence to both savory and sweet dishes. In Italian cooking, lemon zest is added to pasta dishes, such as linguine with lemon and olive oil, where its zest elevates the flavor profile further.

It is also a key ingredient in traditional desserts like lemon sorbet, lemon ricotta cake, and limoncello. Its vibrant citrus aroma balances the sweetness and offers a flavored and balanced dessert.

Cilantro, while not traditionally associated with Italian cuisine, has found its way into some Italian dishes, especially fusion dishes. The most prevalent use of this herb is pesto where it is added for a herbaceous and citrusy flavor.

It can also be used in Italian-inspired salsas, bruschettas, or as a garnish for grilled seafood dishes. Despite not being a traditional herb, its adaptability has led it to be a welcome addition in select dishes.

Summer savory is a traditional Italian herb that makes for a perfect natural fit for Italian cooking. It has a peppery and slightly minty taste which enhances the rather simple dishes.

One of the most iconic uses of summer savory in Italian dishes is in pasta sauces, particularly in pasta alla carbonara. Its aromatic and slightly spicy notes complement the richness of eggs, Pecorino Romano cheese, and pancetta. The herb also finds its way into Italian stuffing mixtures, often combined with breadcrumbs, garlic, and other herbs for roasted meats and vegetables.

Dill, a versatile herb with feathery leaves and a distinctive, mild anise-like flavor, is not really a staple in traditional Italian cuisine, but it has become the go-to herb for chefs who like exploring new flavors and experimenting with culinary traditions.

Dill pairs exceptionally well with salmon, enhancing its natural richness. A simple pasta dish might feature a creamy dill sauce with smoked salmon, creating a harmonious blend of flavors.

Native to southern Europe, lovage has been used in Italian food to bring out more depth in flavor. The use of this herb extends from the northern regions to the southern tip of the country.

Lovage is often employed as a seasoning in soups, stews, and sauces, similar to rosemary. The herb's leaves, which resemble flat-leaf parsley but with a more pronounced flavor, can be chopped finely and sprinkled over pasta, risotto, or grilled meats. Besides, it has also been used in traditional Italian liqueurs and infused oils.