New Series About Italian Herbs

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It is still winter and the snow is almost all melted.  But I cannot keep my mind from thinking about the upcoming spring and what herbs I want to try and grow this year.  In fact, I don’t even know when I’m supposed to start planting and preparing.  You see, I’m not too much of a gardener and history will prove it, however I am determined to keep trying.   This year I want to try concentrating on growing various Italian herbs.  My knowledge of Italian herbs is fairly limited and I’d like that to change.  In my attempt to plan my miniture Italian herb garden, I will be researching on this topic to better educate myself on the proper growing techniques and culinary uses.  To be quite honest, I’m afraid of using herbs such as rosemary and thyme because they are so potent and the times I have used them have resulted in frustration and nearly tossing out the dish.

You will see a series of posts about the information I gather regarding each herb.   I hope that the information I find and share will help you as well.  I will also share with you various recipes which use these herbs.   As always, each recipe will be tested by my panel of taste testers…. myself, my Italian husband and most likely my parents who live nearby.   Once you try the recipe you will be an official taste tester too!

Thanks and keep an eye out for my first “herb”  post coming soon!

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  1. You go! I have a good amount of herb knowledge for cooking, just not growing so much. Looks like we will be in the same boat though. I look forward to what you find out!

  2. Thanks Jason! How nice it will be to have fresh herbs growing right outside. Do you use rosemary in many of your dishes? I’ve yet to find a good Italian dish where the rosemary is just subtle enough and not overpowering. This will definitely be the season for experimenting…


  3. @Liz – Rosemary is my favorite herb. Yes, a little goes a long way. My favorite application is Lemon and Rosemary Chicken.

    My UnRecipe goes like this: Olive oil, garlic, lemon zest and juice of 1 lemon, 2 sprigs of rosemary, cracked black pepper.

    Season a whole chicken, rub with ingredients above. Roast breast side down for 15 minutes at 375, then turn chicken to breast side up. Roast until done. (You know when.)

    I find that the taste is not overpowering. Legions of fans say the same as well. It is my best selling banquet menu item. 🙂

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