Italian herbs: composition and properties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Italian cuisine is loved by the whole world. Many dishes invented in this sunny Mediterranean country are firmly rooted in the cuisines of other countries. Different regions of Italy have their own culinary traditions, which differ from each other, but they all have a lot in common. For example, Italian chefs do not recognize the mixing of a myriad of ingredients for one dish. Usually the list of necessary products consists of no more than five or six items. What is the secret of the rich flavors and aromas of Italian dishes? The answer is simple - in the use of spices and seasonings. It is they who fill the dishes with flavors, determining what their character will be: gentle, passionate or calm.

Italian herbs are loved not only at home, but also far beyond the sunny peninsula. This name does not characterize the origin of plants at all - in fact they grow in many places. Just mixing the selected components in certain proportions was invented in Italy. Which gave the name to this seasoning.

Composition

Classicthe set includes several plants, dried and crushed. Oregano, basil, thyme, marjoram, garlic and onion are the basis of the "Italian herbs" set. The composition sometimes includes more piquant ingredients that make the taste even more unusual: kafir lime, lemongrass, shamballa leaves.

Plants are dried and then ground. The seasoning has a pleasant dark green tint.

Use in cooking

A mixture of Italian herbs is widely used in the national cuisines of many Mediterranean peoples. It is seasoned with Greek appetizers and salads, French pies and soups, added to Spanish sauces and gravies. Herbal aromas go well with dishes loved by many peoples living far from Italy. This mixture is suitable for fragrant Mexican dishes, in harmony with Far Eastern dishes. It is widely used in our country as well.

And of course, Italian herbs are a condiment that is used in the preparation of pizza, lasagna, pasta. It perfectly emphasizes the taste of meat, fish, poultry. A small amount can set off the exquisite taste of seafood.

This seasoning can be added to pizza dough, closed pies, bread, baguettes. They also make a wonderful sauce with it - just mix 2 tablespoons of seasoning with two hundred grams of olive oil. It quickly absorbs flavors and is useful for salads, appetizers, meat sauces, vegetable stews and many other dishes.

It is best to add this seasoning at the very end of cooking. So you can keepmaximum taste.

How to make your own

All the ingredients that make up the "Italian herbs" mixture can be easily obtained from us. If you feel like making your own, you can use fresh or already dried plants.

Dry herbs will help special drying for products. Place the washed branches on the grate, select the appropriate mode recommended by the manufacturer. Dried herbs can simply be rubbed with your hands into a jar and mixed. Onions and garlic are preferably cut into pieces before drying.

In the absence of smart technology, simply hang bunches of herbs in a ventilated dark and dry room. A small bunch will dry in 2-3 days. Avoid direct sunlight or the herbs will turn yellow and lose their flavors.

Oregano, marjoram and basil are easy to get. But with a savory there can be problems. But do not lose heart because of its absence on the shelves with greens! Look for this plant in the most ordinary pharmacy. It is inexpensive, and most importantly, it has a laboratory quality certificate.

How to store properly

Italian herbs will retain all their aromas and flavors for a long time if stored properly. Sealed glass, wood, ceramic or earthenware is best suited for these purposes. Even if you buy seasoning in a bag, pour it into a special jar for storing spices.

Benefit

Standard Italian herb seasoning mix is richvitamins, microelements, phytoncides and other biologically active components. It will fill your dishes not only with rich sunny aromas, but also with useful substances.