This essential herb has a warm and slightly sweet flavor that is often paired in tomato sauce dishes. It is also the primary ingredient in pesto that gives it its flavor. Fresh is preferred over dried (2).

These are dried leaves from the laurel tree used in fish and meat dishes and often in soups and stews. Its flavor is released in slow-cooking and is subtle (2).

Peperoncini is the form of hot pepper flakes used in almost any Italian dish from pasta dishes to pizza (2).

In both its fresh and dried form, oregano has an aromatic scent and tastes almost minty or earthy. Traditionally, it is added to many Sicilian dishes such as pizza (2).

This herb is peppery and floral, often added to roasted meats like lamb and even homemade focaccia bread (2).

This woodsy herb is often a staple in non-tomato based dishes such as ravioli with browned butter sauce, risotto, and is paired well with chicken, pork, and fatty meats (2).

Its dried version is used often in Mediterranean dishes, paired well with lemon and garlic flavors. It is included with pasta dishes with peppers and/or eggplant and works well with roasted potatoes/meat (2).