Herbs (erbe aromatiche, or simply, erbe) are big in Italian cuisine, and I love them. I've been cultivating them for years, and you should, too.
Here is a list of the names of major herbs in Italian:
Prezzemolo- parsley. Extremely common. The default in Italy is flat-leaf, which is the only kind I use.
Erba cipollina- chives.
Lauro (Laurus nobilis), alloro- bay.
Aneto- dill. Unusual in Italian cooking.
Coriandolo- cilantro, coriander (leaves). Also uncommon.