Italian cuisine often consists of herbal blends that include basil, marjoram, oregano, rosemary, and thyme. It adds a wonderful tang to vegetables such as green beans, peas, eggplant, and zucchini. Basil is the significant ingredient in pesto and is an extraordinary compliment in both tofu and tempeh marinades. Oregano is the preferred herb in Italian cooking, especially in spaghetti sauces and pizzas. It also adds a nice touch in salads, soups, and chicken.
Mediterranean cuisine favors the use of oregano as well.
Marjoram can actually be used as a substitute for oregano, providing a much subtler taste. It often accompanies green beans, mushrooms, and chicken as well. Thyme is an exceptional herb for seasoning sausages, soups, casseroles, bread, stuffing, and many cooked vegetables. Sage, like thyme, is a terrific addition to sausage and stuffing. Many experienced cooks accent their favorite meatloaf recipes with this herb.