Types of herbs Sage: belonging to the Perilla family, it has a grassy and bitter flavor. It goes very well with cream or fresh cream flavor, and the sage cream sauce made with it is a representative of the flavor. Rosemary: like basil, it is the most representative Italian herb. It is characterized by a slightly bitter aroma that removes the fishy taste of meat, but because of its strong smell, it should be used in controlled quantities. Basil: The most common herb in Italy, it has a refreshing, slightly sweet odor and is most often used in pesto sauces, where it goes well with the flavor of tomatoes. Flowering Mint: Native to the Mediterranean, it is a member of the Perilla family and has a pungent flavor. Usually used in dried form. It goes well with tomato and cheese flavors and is used in crepes. Thyme: has a refreshingly sweet aroma and goes well with seafood, meat and orange sauces. Since it doesn't lose its flavor even when cooked for a long time, it's ideal for braising or baking. Shrimp Catkin: Also known as Western Onion, it is a member of the shallot family but has a milder flavor and can be used as a garnish when chopped to add color to food. Herb Usage Basil, rosemary and sage are indispensable ingredients in Italian cooking. Usually, a dish can be flavored with just a few herbs. In fact, the most important function of herbs is to release the freshness of the food and make the whole dish more delicious. For example, let the flavor of herbs penetrate into the oil before frying the meat, or mix herbs with salt and sprinkle them on the meat before grilling. Of course, there are no hard and fast rules about which herbs go with which food, or how to cook them.