Rosmarino o ramerino (Rosemary): rosemary is a Mediterranean herb, used daily in the kitchen to flavour meats, potatoes, chickpeas and beans. In addition to this, a rosemary infusion is a great source of energy.
Nepitella (Calamint): nepitella is the perfect herb to flavour mushrooms. It's a member of the mint family and is frequently used in Italian cuisine, where it is also called “mentuccia” or “nipitella”.
Melissa (Lemon balm): the fresh leaves of the Melissa herb are used to flavour salads, soups and meats. Its flowers, once dried, are used in herbal medicine for the treatment of disorder of the gastrointestinal tract, nervous system, liver and bile.
Lavanda (Lavender): this herb has antiseptic and anti-inflammatory properties and its extracts are commonly used for bath products. In the kitchen it is used to make oil dressings for salads and meats.
Maggiorana (Marjoram): marjoram is a sensitive perennial herb with citrus flavours. It is picked for its aromatic leaves, either fresh or dried, which are used in cooking. It is used especially for roasts, to season mushrooms and for grilled meats and broths.