Spices

Culinary use: to flavour soups, vegetable, meat dishes, tomatoes and tomato dishes

Culinary use: to flavour fish and meat dishes, tragon vinegar etc.

Culinary use: to flavour different dishes which are digested more easily

Culinary use: for soups, stomach liquors etc.

Culinary use: for pizza, mozzarella, and tomato dishes

Culinary use: to flavour meat dishes, sauces, saltimbocca (an Italian dish of veal and ham), and stuffings for pork and poultry

Culinary use: leaves are used to flavour legumes, sausages, meat dishes, stuffings, and marinades (especially for olive oil), etc.

Culinary uses: popular in Italian and Greek cooking, with meat dishes, soups, stuffings, tomato sauces, and pasta etc.

Culinary use: used to flavour meat dishes, potatoes, used to prepare rosemary oil or vinegar, etc.

Culinary use: leaves used to flavour roasted or grilled meat, marinades, vinegar etc.

Culinary uses: used sparingly in soups, salads and meat dishes. Herbal tea: for bronchitis, upper respiratory tract infections, coughs.

Culinary use: leaves are used to flavour savoury dishes, especially fish, stuffings for poultry, and vegetables, delicious as tea

Culinary use: traditional South Tyrolean bread spice, can also be used to flavour soft cheese

Culinary use: to garnish and flavour soups, soft cheeses, omelettes, potatoes, etc.