Italian Herbs – Ceramic Jar

Italian Herbs, Six Voices for Bella Italia

The Pfeffersack und Soehne Italian herbs combine oregano, rosemary, thyme, marjoram, savory, and basil into a Mediterranean herb blend – a year-round guarantee for pizza, pasta, and antipasti, packaged in a Westerwald ceramic jar.

Italian herbs from Pfeffersack und Soehne are a pure herb blend made from six classics: oregano with its subtle pine notes, resinous and tart rosemary, spicy and fresh thyme, herbaceous marjoram, earthy savory – and, of course, basil, without which nothing can be called Italian.

Piney, resinous, fresh, and thoroughly Mediterranean

Each of the six herbs retains its character in the blend: the oregano smells of a pine forest, the rosemary of a sun-warmed hillside, the thyme brings freshness, marjoram and savory provide herbaceous depth – and the basil rounds everything off with its familiar sweetness.

Together, they form the basic melody of Italian cuisine, preserved dry for every day of the year. A pinch, and the kitchen smells of the south – more reliable than any flight.

Dried often beats fresh more than you might think: drying concentrates the essential oils, which is why oregano and its colleagues actually gain in seasoning power – there is a reason why Naples' pizza bakers swear by the dried form.

On pizza, in sugo, on ciabatta

The quickest pleasure is also the finest: good olive oil, a mildly spicy sea salt, and the herbs on oven-fresh ciabatta – and you have a taste of vacation. From there, it goes everywhere: fruity tomato sauces, crispy pizza, any type of pasta, antipasti, and Mediterranean salads.

French ratatouille and homemade seasoned oils also gratefully welcome the blend. The herbs should be added towards the end of the cooking time, as that keeps the essential oils vibrant. The perfect salt to go with it is the Flor de Sal from the same house; for more green seasoning, check our herbs category.

Our two house classics with this blend: boiled potatoes with brown butter and a generous pinch – and a tomato salad whose dressing suddenly tastes like a trattoria. Simple dishes, six herbs, a big difference. The six also shine in potato gratin and on grilled summer vegetables – anywhere you want the south on your plate.

Italian herbs belong in the basic equipment of every kitchen, just like olive oil, parmesan, and good bread – the only question is the quality. Since 2011, Koblenz has been answering that with 6 herbs from careful selection: cut, blended, and packaged by hand. This is how Italian herbs taste when no corners have been cut – neither in procurement nor in care.

Hand-blended in the Koblenz workshop

Pfeffersack und Soehne spice blends are created in Koblenz almost exclusively by hand, according to precisely tuned recipes – this ensures every batch maintains the balance these six herbs need to sound together rather than talk over each other.

They are packaged in a black ceramic jar from the Westerwald, handmade and with a cork stopper – dried herbs are light-sensitive fellows, and they stay safe here. The jar itself remains even when the herbs have long lived on in sauces and on pizzas.

You can find more Mediterranean allies in our spice blends, and the entire Koblenz assortment at Pfeffersack und Soehne. Six herbs, one longing – and your kitchen will sing in Italian!