Herbs play a large part in the Italian diet, with Basil Genovese for example, being crushed in a mortar and pestle with pine nuts, peccorino and Parmesan cheese, a pinch of salt and then mixed with good olive oil to make pesto a Genoese would dream about. But the Romans wouldn't eat basil. They thought it would make you mad and fed it to their horses, but they did use it to treat ear infections.
Herbs were so important to the Roman Legionaires, that varieties such as dill and chives were issued to every garrisson. Wild chives can still be found growing along Britain's Hadrians wall to this day.
On this page you'll find the 'classics', the really indispensable stuff.
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| LOVAGE |
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Known as mountain celery in Italy due to it's flavour. Leaves like parsley. It can spread (like mint) so plant into pots and plant the whole pot into the soil. Sow from Feb-Jun. |
£1.59
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| ORIGANO |
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The dried leaves are indispensable on Pizza's and Breads. Harvest all year round. 1g. Sow Mar-end Aug. |
£1.59
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| PARSLEY COMUNE |
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Flat leafed parsley 'Comune'. National variety used all over Italy. Sow Mar-Sep. @6000 |
£1.59
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| PARSLEY GIGANTE NAPOLETANO |
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A large flat leaf variety from Naples. Really tasty. Will grow again after cutting. 6600 seeds. Sow Mar-end Sep. |
£1.59
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| PARSLEY RICCIO 2 |
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Classic moss curled parsley for eating or garnishing. Sow from Mar - Sep. |
£1.59
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| PEPPERMINT |
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Loads of uses for Peppermint, not least in drinks, icecream, with lamb, as a garnish or to make mint tea. Grows to 30-40cms tall. Best suited to pots as it spreads quickly in the soil. Sow Mar-May. |
£1.59
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| ROSEMARY |
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Real Italian Rosemary. Ideal to flavour roasts. Tollerates poor soil and most extreme weathers. Sow Apr-mid Jul. |
£1.59
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| RUE |
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Rue is Perennial and is used in Italy to infuse with Grappa and other spirits. 1g. Sow Feb-end Aug. |
£1.59
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| SAGE |
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Can be chopped fresh and is a great companion to pork, or add to pasta with a knob of butter and fresh parmesan cheese. 3g. Sow mid Mar-end Sep. |
£1.59
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| SCUPLIT |
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As far as we know, Scuplit is only found in Italy. Annual which is used for flavouring salads, adding to omlettes and risotto. 0.2g. Sow Mar-end Jun |
£1.59
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| SENAPE |
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Use the small leaves for their mustard flavour. Especially good with a cream sauce for pasta. Sow Mar - Jun. |
£1.59
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| SORREL |
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Can be used in salads, omlettes, with beef and lamb, cooked like spinach but makes for a really good soup. Sow Mar-end Jun. |
£1.59
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| SUMMER SAVORY |
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Annual which is used for flavouring dishes. 2g. Use with Chicken dishes. Used commercially to flavour Salame. Sow mid Mar-end Jun. |
£1.59
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| SWEET MARJORAM |
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Perrenial. Leaves can be used both fresh or dried. Ideal for use in fruit salads, to garnish drinks and for making tea. 1g. Sow mid Mar-mid Oct. |
£1.59
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| TARAGON |
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Tarragon has an aniseedy flavour and goes well with some meats. Quite hard to find tarragon seed generally. From Russia. Sow Mar-end Jun. |
£1.59
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| THYME OF PROVENCE |
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'Thyme of Provence'. Introduced to France by the Romans and then onto the UK, thyme from Provence is one of the most renowned. Prefers light, cold soils, in partial shade. 1g. Sow Mar-end Aug. |
£1.59
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| WILD FENNEL |
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Great added to trout or salmon cooked in foil in the oven with some butter, lemon juice, salt and pepper. 4g. Sow Mar-end Jun. |
£1.59
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