Italian cuisine is one of the most beloved in the world. No one really needs to be convinced about that.
Why?
Flavours.
The range of herbs and spices used in Italian cooking is legendary. They are the secret to its success.
Anyone can master Italian herbs and spices. Cooking incredible Italian food at home, restaurant quality, is as simple as understanding a few basic principles.
The great thing is, all the necessary herbs and spices are cheap and readily available.
Here’s the real issue…
Too many people use Italian herbs and spices incorrectly. Add too much, add too little, use them at the wrong time in the cooking process, or get the dried versus fresh balance wrong. It all adds up.
This guide aims to set the record straight.
- The Essential Italian Herbs Every Kitchen Should Have
- How To Use Italian Spices Properly
- Fresh vs Dried Herbs: Which To Use?
- Building The Ultimate Italian Spice Rack
- Mistakes To Avoid When Cooking Italian
Table of Contents
The Essential Italian Herbs Every Kitchen Should Have
Italian food doesn’t call for a massive range of herbs.
Five key ones are used in almost every traditional Italian recipe.
The first is basil. This is king in Italian cooking. It’s the main ingredient in pesto, goes great with tomatoes, and should always be added fresh at the end of cooking to preserve its flavour.
Next is oregano, which is a must in pizza and pasta sauces. In contrast to basil, oregano becomes more flavoursome when dried.
Number three is rosemary. Aromatic and piney, rosemary is fantastic on roasted meats and potatoes.
Then there is thyme. Subtle and earthy, it’s great in soups, stews, and other slow-cooked recipes. It also goes great with the other Mediterranean herbs.
Last up is sage. With a slightly peppery, spicy flavour, sage works well in butter sauces and more rich meaty dishes. Sage with brown butter is a great finishing touch on pasta.
This list should form the basis of any Italian cook’s herb collection. Always keep these five in the kitchen in sufficient quantities. For the best Italian recipes and tips to put these herbs to good use, take a look at what Italian Recipes Corner has to offer.
Cool, huh?
How To Use Italian Spices Properly
When it comes to spices, Italian cooking does not get as complicated as it does with herbs.
Garlic is the most common “spice” in Italian cooking. To be clear, garlic isn’t a spice. Every Italian kitchen needs lots of it, but garlic should always be sautéed until aromatic and never burnt. Burnt garlic is acrid and unpleasant.
Red pepper flakes are common in pasta dishes, pizzas, and sauces. Add sparingly to begin with, and work up to taste.
Fennel seeds have a mild licorice taste. Italians often use them in sausages and in some pasta recipes. Toast them briefly in a dry pan to release more flavour.
Black pepper is, of course, essential. Freshly ground is better than pre-ground, if possible.
The global spice and herb market size reached $172 billion in 2024. That is how essential herbs and spices are to home cooking these days.
Timing is important. Dried herbs and spices must be given time to cook and release flavour. They should be added early in the cooking process. Fresh herbs are more volatile and should be added later.
Fresh vs Dried Herbs: Which To Use?
The fresh versus dried debate is an old one. Which is better? Well, it depends.
Fresh is always better when:
- Basil
- Parsley
- Dishes with short cooking times
- Garnishes or finishing touches
Dried is better when:
- Oregano
- Long-simmered sauces and stews
- Dry rubs for meats
- Fresh isn’t available
Conversion is 1 tbsp fresh = 1 tsp dried. This is a good rule of thumb to keep in mind when making swaps.
The big news is…
Demand for spice blends grew 12% year-over-year in 2024. More and more home cooks are turning to pre-mixed Italian blends for convenience.
But custom blends made at home are always better.
Building The Ultimate Italian Spice Rack
With the right herbs and spices on hand, cooking Italian food is a breeze.
The key is to keep your spice rack well stocked.
Dried herbs and spices that are essential include:
- Oregano
- Basil
- Thyme
- Rosemary
- Sage
- Parsley flakes
The spices that every home kitchen should also have include:
- Red pepper flakes
- Fennel seeds
- Black peppercorns
- Garlic powder (in case of emergency)
- Nutmeg (for cream sauces)
Storage is important. Dried herbs and spices should be kept in airtight containers in a cool, dark place away from heat. Most dried herbs retain their flavour for about one year. Past this point, they go stale and should be replaced.
A quick sniff test works well here. Rub a little between your fingers. If it still smells potent and aromatic, it’s still good. If the aroma is weak or musty, it’s time to restock.
Mistakes To Avoid When Cooking Italian
Cooking Italian is simple. It’s also easy to make mistakes, especially when it comes to using herbs and spices.
Here are some of the most common errors to avoid:
- Adding herbs too early. Fresh basil is one of the best examples. If you add it at the start of cooking, it turns black and loses all flavour. Add fresh herbs like basil at the end.
- Using old spices. If that jar of oregano you have is three years old, it’s not going to do much. Freshness is key for maximum flavour.
- Overcrowding the pan. Applies to everything from sautéing garlic to toasting spices. Give them space to breathe.
- Compromising on quality. Cheap dried herbs will taste cheap. Buy better quality brands whenever possible.
- Not tasting as you go. A key part of cooking Italian is seasoning to taste as you go. Taste the dish and adjust herbs and spices throughout the cooking process as needed.
Wrapping Up
Italian herbs and spices are the lifeblood of a cuisine that has taken the world by storm. They are the key to cooking great Italian food at home.
No one needs to be a professional chef to do it. With a few key tips, anyone can master Italian herbs and spices.
The important things to remember are:
- Basil, oregano, rosemary, thyme, and sage are the most important herbs to have in the kitchen
- Fresh versus dried herbs need to be understood
- Spices need to be stored correctly and replaced when stale
- The mistakes outlined above need to be avoided
- Taste and adjust seasoning as you cook
All this comes down to cooking with confidence.
The difference between decent Italian food and outstanding Italian food is all about herbs and spices. Get them right and you turn ordinary ingredients into incredible meals.
Try it today. Pick one new herb or spice and learn how to use it properly. Build on this foundation. Before you know it, cooking Italian will come naturally.