Italian Herbs

The fragrant Genovese basil is a cultivar of Ocimum basilicum (sweet basil), traditionally grown in the Ligurian provinces of Genoa, Savona and Imperia. It has an intense clove aroma and it is widely known for being an essential ... READ MORE

Calamint is a plant that’s native to Italy (Tuscany and Umbria in particular, where it grows wild), and it's cultivated in the Mediterranean, Europe, and some parts of the Americas. The leaves, stems, and flowers are oregano- and mint-scente... READ MORE

Mainly grown in the community of Villarosa, Sicilian rosemary is one the most widely used spices in the local cuisine. Leaves and flowers are harvested during summer and left to dry in dark, well-ventilated places before being packed in glass jars... READ MORE

Prezzemolo Sardo is a variety of flat-leaf Italian parsley from Sardinia, grown mainly around the community of Sestu. It is widely used in local cuisine - parsley is generally one of the most commonly used herbs in the culinary arts, and ... READ MORE

Piperna is a unique type of wild thyme from the Italian island of Ischia (near Naples). It grows abundantly in the fertile volcanic soil and holds immense cultural significance for the locals. It can be found in local markets and specialty food st... READ MORE

Finocchio marino is a fennel variety that grows wild along the rocky coast of southern Apulia, especially around the province of Lecce. Its fleshy, aromatic leaves are handpicked, cleaned, and left to dry in the sun. Later on, they are placed in a... READ MORE