Spices add character and personality
Herbs can be used in many ways and often have the task of giving food character and personality. The herbs are cleaned of coarse stems, and the leaves are cut or chopped just before use and mixed in with the food. Many herbs lose flavor when cooked, so they should be added right before serving. Herbs have been used since ancient times, where leaves, stems, or flowers are used for food or medicine. Dill, curly parsley, and chives were for many years the most common herbs in this country, but many other exciting herbs have become everyday spices for us. Herbs contain vitamin C, folate, calcium, magnesium, copper, and dietary fiber. However, the amounts used in cooking are relatively small, so their significance is low.
Herbs in Italian cuisine
Oregano
- Oregano, synonymous with wild marjoram, is known as mountain mint in Norwegian.
- It boasts a stronger flavor than marjoram, making it a staple in Italian dishes, particularly in pizza and pasta.
- Oregano complements cheese and tomato-based dishes well and is also excellent for poultry.
Rosemary
- This perennial herb has needle-like leaves rich in essential oils, imparting a sweet and slightly bitter flavor reminiscent of camphor.
- Rosemary has historical significance as both a medicinal and sacred herb.
- In modern cooking, it pairs beautifully with lamb, fish, and game dishes, and enhances grilled meats and potato dishes.
- A creative tip: use rosemary twigs as skewers for grilling to add a fragrant flavor to meats.
Thyme
- Thriving in Mediterranean regions, thyme is a classic herb used especially in lamb dishes.
- Its small leaves offer a potent flavor, perfect for soups, sausages, and meat marinades.
- When in bloom, thyme attracts bees and butterflies with its delightful nectar, and it can also be dried for later use.
Sage
- Sage features a slightly bitter and strongly spiced flavor, with young, gray-green leaves serving as the culinary part of the plant.
- It's crucial in Italian cuisine, particularly in traditional dishes like Saltimbocca á la Romana and Ravioli al plin.
- Historically, sage has been recognized for its medicinal benefits, particularly in alleviating sore throat and digestive issues.
These herbs not only add rich flavors to Italian cuisine but also bring a wealth of health benefits.