Basil (Basil), is the first Italian herb most people come into contact with, eat pasta, pizza will see. Basil is known as the "king of herbs," and is so well matched to the flavor of tomatoes, another iconic Italian vegetable, that it is used all over the world. The famous Italian pesto sauce is a mixture of fresh basil, cheese, pine nuts, garlic and olive oil. Basil has a fresh, somewhat clove-like flavor. Sweet basil is used in Italian cuisine and has the best aromatic flavor, while nine-layer pagoda in Taiwanese cuisine is also a type of basil, with a bit more punchy flavor.

Rosemary (Rosemary), rosemary's personality is super strong, that unique strong aroma and meat with the most perfect. Stewed chicken, roast lamb chops, fried potatoes, no rosemary will not be, otherwise eat up all not that flavor. In general, mildly scented herbs such as thyme and parsley should be used as fresh as possible, while strongly scented herbs such as rosemary can be used even if dried.

Thyme (Thyme), some people describe the aroma of thyme as "heaven at dawn", the flavor is modest, fresh and fragrant, so it is used in Italian cuisine is also the most, not easy to grab the flavor, but rather a very good enhancement of the taste. Italian rice Risotto, pan-fried lobster, are very typical of the use of thyme dishes. To use thyme well is not easy, many restaurants are only installed flowers and flowers, just for show, so put the timing of the herbs should be well mastered, not only will not be cooked with the sauce to the flavor of decadence, but also to highlight the fresh grass aroma.