Italian Herbs

Store dried Italian herbs in an airtight container away from heat, light, and moisture to maintain their flavor and aroma for up to a year. For best results, check the expiration date on the packaging.

Add dried herbs during the last 15-30 minutes of cooking for optimal flavor release.

Toast dried herbs lightly in a dry pan before adding to dishes to awaken their aroma.

Use Italian herbs in marinades, rubs, salad dressings, and as a finishing sprinkle.

Tomatoes

Garlic

Olive Oil

Pasta

Pizza

Chicken

Fish

Vegetables (bell peppers, zucchini, eggplant)

Adding dried herbs too early in the cooking process, which can diminish their flavor.

Using stale herbs; they lose their potency over time. Regularly check and replace older herbs.

Over-reliance on dried herbs when fresh herbs are available and suitable for the dish.