Italian Seasoning

Introduction

Italian seasoning is a foundational dry blend that replaces the need to buy individual jars of basil, oregano, and thyme. Making your own takes 5 minutes and costs less than a pre-mixed version while delivering brighter, more aromatic results because you control the freshness of each herb.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: About 1 cup

Ingredients

• 1 bunch (20 g) Basil
• 2 tablespoons Garlic Powder
• 1 bunch (20 g) Marjoram
• 1 bunch (20 g) Oregano
• 2 tablespoons Crushed red pepper flakes
• 1 bunch (20 g) Rosemary
• 1 bunch (20 g) Sage
• 1 bunch (20 g) Savory
• 1 bunch (20 g) Thyme

Instructions

1. Mix together well or pulse about a minute in a food processor.
2. Store in an airtight container.

Variations

Milder heat: Reduce crushed red pepper flakes to 1 tablespoon or omit entirely if you want the seasoning to work in dishes where spice isn’t the goal.

With dried herbs: If fresh herbs aren’t available, substitute dried basil, oregano, thyme, marjoram, sage, and savory in equal weight (20 g each). The blend will be more concentrated, so use slightly less per application.

Garlic-forward: Increase garlic powder to 3 tablespoons for dishes where garlic flavor is a priority (pasta sauces, roasted vegetables).

Herbier blend: Add 1 tablespoon dried parsley or 1 bunch (20 g) fresh parsley for added greenness and a lighter flavor profile.

No heat version: Omit the crushed red pepper flakes entirely and add 1 tablespoon dried basil or 1 bunch fresh basil to emphasize the sweet herb notes.

Tips for Success

Start with fresh herbs at their peak. Basil, marjoram, oregano, and thyme lose potency quickly once dried; buy bunches that smell strong and look vibrant, not wilted or brown.

Pulse, don’t grind into powder. A 1-minute food processor pulse breaks down the herbs to a usable size without turning them into fine dust that clumps in storage or becomes bitter from heat friction.

Dry the herbs thoroughly before blending. Pat fresh herbs with paper towels and let them air-dry for 10–15 minutes before processing; excess moisture will cause clumping and mold in the container.

Fill an airtight container completely. Air exposure degrades dried herbs quickly, so use a container just large enough for your batch and seal it tightly immediately after blending.

Taste-test before using in a recipe. The strength of fresh herbs varies; sprinkle a pinch into a spoon of olive oil and taste to gauge how much you need for your dish.

Storage and Reheating

Store in an airtight glass jar or container in a cool, dark cupboard. The blend will hold its flavor for 4–6 weeks, then gradually lose potency. Keep it away from direct sunlight and heat sources like the stove. Label the jar with the date so you know when it was made.

This seasoning does not need reheating; use it dry as a rub for meats, stirred into sauces, sprinkled over roasted vegetables, or mixed into salad dressings.

FAQ

How much Italian seasoning should I use per recipe? Start with 1 teaspoon per pound of meat, per cup of sauce, or per 4 servings of vegetables. Adjust upward if you prefer a more herby dish.

Can I use this as a 1:1 swap for store-bought Italian seasoning? Yes, though homemade blends tend to be more aromatic, so you may need slightly less. Begin with the same amount called for and adjust to taste.

What’s the difference between using fresh herbs versus this dried blend? Fresh herbs deliver brightness and a lighter touch; this dried blend is more concentrated and works better in cooked sauces, rubs, and longer-simmering dishes where the dried texture won’t be noticeable.

Why does my blend look clumpy after a few weeks? Moisture from humidity is the main cause. Store the jar in the driest part of your kitchen, and if clumping occurs, spread the blend on a plate to air-dry for an hour before returning it to the jar.