Along the Italian coastline, where plants thrive in the warm sunlight, there is a fantastic smell in the air.

Even with your eyes closed, the aromas of the Mediterranean scrub paint an unmistakable landscape of smells full of pines, heather, mastic trees, junipers and many herbs, which are real godsends in the kitchen. Let’s have a look at a few examples.

Basil. Basil is one of the most popular and beloved herbs. It is used either as the main ingredient in certain dishes – just think of pesto – and to season many typical Mediterranean dishes. Basil is also enjoyed for its diuretic, digestive and anti-inflammatory properties and is widely used in the cosmetics industry.

Oregano. Caprese dishes, bruschetta, salads, potatoes? Wherever you use it, oregano is a natural seasoning that can also give an unmistakable aroma to the simplest dishes. An essential oil can also be extracted from its flowers, which stimulates digestion and clears the airways if you have a cough and a cold.

Rosemary. Used in the kitchen either fresh or dried, rosemary goes really well with pizzas, focaccia, cheeses, vegetables and meat. Season your extra virgin olive oil by dipping a couple of sprigs of fresh rosemary in the bottle and you will get the perfect condiment for your bruschetta.

Parsley. Parsley is usually eaten raw and added to recipes at the end of cooking in order not to spoil its flavour and countless benefits. If you get the chance, grow it in your garden or in a vase: it grows quickly and requires very little care.

Sage. With their unmistakable intense aroma and silvery green colour, sage leaves can be cooked without losing their flavour. As its taste tends to overpower other aromas, sage is usually used on its own to enhance dishes made from meat, fish and pulses, but it is also perfect for making frittatas, sauces and sorbets. 

Thyme. Thyme’s very strong, pungent aroma is vaguely similar to rosemary. Its perfect pairing is undoubtedly fish, especially when cooked in the oven, as this cooking method is the best way to infuse thyme’s aroma.

Marjoram. Whether on its own or with other herbs, marjoram is often used to flavour sauces. The leaves are sensitive to heat, so they are usually added raw or after cooking.

Image by Matt Montgomery from Unsplash.