It's time to speak about another herb: Rosemary.
Frequently used in Italy, well known abroad too; it is a resistant plant, it growns especially in Mediterranean zones but it's acclimated to colder places.
You can cultivate it in the garden or even on terraces or just out of the window in small pots.
From flowers you can obtain good honey, Rosemary is famous for its medical properties ( it's a good tonic and purifyier).
Rosemary is great on roasted potadoes, on red meats (especially on roasts), with some kind of fish, on bruschetta, on borlottis' or chickpeas' soup.
Yesterday evening I ate a good appetizer: on a thick slice of bread there was a spoon of grated cheese (Parmesan ), then a spoon of porcini mushrooms stirfried in a pan with butter, then a generous sprinkle of Rosemary needles: the "crostino" was crisped in the oven.
I don't love the marriage mushrooms/Rosemary but with Parmesan and good bread it's really an happy mix.
You can also prepare a plain bruschetta and add some Rosemary on top.
Soon I'll post the many variations I know to make crostini and bruschetta: they're a must as appetizer in my zone you could be sourprised because of the variety!