Most of us know what goes in the basic Italian herb garden , but there are over 50 herbs and spices used regularly in Italian recipes. It is this broad use of herbs and spices from around the world that really makes Italian cuisine so unique Some of them, such as cinnamon, comes from the bark of huge trees and so might not be convenient for most home gardens, and some are particular to certain growing zones.   However, for the most part, these herbs and spices can easily be grown and incorporated into our endeavor to create our favorite Italian dishes.

Any discussion of Italian herbs must include these essential herbs   – sweet basil, oregano, rosemary, thyme, parsley and sage. With over 40 varieties of basil, “sweet basil” is most used in Italian dishes. It is easily propagated and will grow to about 18″ before it flowers and starts to seed.

Oregano, sometimes called wild marjoram, like basil is a member of the mint family grows perennially. It is the Mediterranean variety that has a sweeter more delicate flavor.

The intense aromatic essential oil of rosemary makes it a favorite for adding flavor to meats. It is a perennial evergreen that is somewhat sensitive to frost. Their stems make a flavorful skewer for kabobs!

Thyme is a hearty perennial herb that grows to about 8” in high bush. Continual harvesting keeps it full. When harvesting thyme, remember that dried thyme is a more flavorful herb than fresh, and dried ground is stronger than chopped.

Italian Parsley is sweeter and tenderer than its curly leafed cousin and it universally used to blend with other herbs, enhancing their flavor. It is a biennial, if you can keep it that long, that is sensitive to too much sun or water. Planting it in a semi-shaded spot in soil that drains well but stays moist will keep you in parsley all season long.

Sage is a perennial beauty of the mint family. It is one of those herbs that is great for many things – cooking, tea, medicine, aroma, beauty, the list seems almost endless.

Here are another 40+ herbs used extensively in Italian recipes from appetizers to desserts. Many are used just as extensively and must be considered for an Italian herb garden:

Allspice
Anise Seed
Arrow Root,
Bay Leaves
Borage
Capers
Caraway Seed
Cardamom
Celery
Celery Seed
Chervil
Chives
Cilantro
Cinnamon
Cloves
Cumin
Dill
Dill Seed
Fennel Seed
Garlic
Ginger
Horseradish
Juniper Berries
Lavender
Lemon Balm
Lemon Verbena
Lemongrass
Mace
Marjoram
Mint
Mustard leaves
Mustard seed
Nutmeg
Onion
Paprika
Pepper
Poppy Seeds
Red Pepper
Saffron
Sesame Seed
Sorrel
Summer Savory
Tarragon
Turmeric
Vanilla