AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sam is a trusted home cook.
Thyme, oregano, basil, sometimes rosemary.
If you are cooking you can't go wrong because fresh herbs flavor diminishes quicklyIf raw go easy on rosemary but oregano and parsley you can be liberal with
Yes basil too
Depending on what you are making the add cost of fresh herbs may not be worth the time and price. Really good dry Italian spice blend can be good in the right thing. I love the one from Badia.
Thanks, everyone. My fresh herbs are growing in pots outside my kitchen (except parsley, which I always have on hand, and basil, but I put up my own pesto to use in the wintertime) so the relative cost is not really an issue for me. I'll keep Badia in mind though, in case I ever need to buy a dried blend. ;o)
pierino is a trusted source on General Cooking and Tough Love.
Dried oregano, and dried basil are the key components but it may also include powdered garlic. Believe me, in Italy they don't use "Italian" seasoning.
If you have Herbes de Provence, you can use that.