Italian seasoning is a versatile blend of dried herbs like rosemary, basil, oregano and more. It’s easy to make and customize to your tastes. Add it to pasta sauces, season chicken, stir it into soups or sprinkle it over your favorite Italian sub. Quick, easy, and so much better than the blends at the store!
Easy seasoning blend!
I’m always looking for ways to make dinner easier. Enter my homemade Italian seasoning, perfect for so many Italian recipes, like pollo alla pizzaiola, creamy chicken pesto pasta, stuffed portobello mushrooms, pasta sauce, pizza, baked chicken, halibut, or even sprinkled onto tomato bruschetta!
Having spice blends at the ready makes weeknight cooking easy! Instead of spending ages hunting through your spice rack for the right combination of herbs, simply grab a jar of this boldly flavored homemade Italian seasoning.
Homemade Italian seasoning is easy to make, and it’s a good way to consolidate and use up the last little bit in your jars of dried herbs and spices. It’s also easy to store and can last up to 6 months. To make Italian seasoning at home, simply combine dried herbs like parsley, oregano, rosemary and other spices in a small bowl or a mason jar, then seal the jar and keep it away from light and heat.
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What is in Italian seasoning?
To make this recipe super affordable, I buy everything in bulk from grocery stores, health food stores, or online.
I used the traditional dried herbs here, but I also added 2 optional ingredients that I think make this Italian seasoning blend extra special and extra flavorful. Here’s everything you’ll need to make it:
- Dried basil: Basil has a distinct flavor, with hints of anise and mint.
- Dried thyme: Thyme is a robust, earthy herb.
- Dried rosemary: Dried rosemary tastes piney and peppery.
- Dried marjoram: Similar to oregano, marjoram is a bit more delicate and also a little sweeter.
- Dried parsley: Dried parsley is much more subtle than its fresh counterpart, but still adds some earthiness and a bit of pepperiness.
- Dried oregano: Strong and pungent, oregano is quite a spicy dried herb.
- Red pepper flakes (optional): I love red pepper flakes for a nice kick. I only use a teaspoon, so the blend does not become too spicy. Rather, the heat is very mild, and complements the other herbs.
- Garlic powder (optional): Everyone knows how I feel about garlic in all its forms! So, of course, I’m using it in this blend! Garlic powder is sweet and savory, lacking the sharp taste of raw fresh garlic. It plays well with the earthy dried herbs in this recipe.
How to make Italian seasoning
Making Italian seasoning could not be easier! Simply gather all the ingredients and mix them together in a small bowl. I like using either a fork or a little whisk to really get everything mixed well.
Then, carefully pour everything into a small glass jar. I prefer glass to plastic here. Plastic retains odors, and you might not be able to use the container for anything else if you decide to use plastic for this seasoning!
This recipe yields about ½ cup of Italian seasoning, so keep that in mind when finding a jar or container.
Tip: Glass or plastic to store spice blends?
Glass jars are the best!
Plastic containers absorb odors especially when ingredients are stored in them for a long time, which makes plastic more suitable for last night’s leftovers and glass better for long-term spice storage.
How to use homemade Italian seasoning
Italian seasoning is one of those “do it all” blends that can add wonderful flavor to so many things! Don’t feel like you can only use it in Italian recipes, either: It’s great in any dish that could use some oomph. Here are some ideas for how to use it:
- Pasta sauce: Add a few teaspoons to a batch of homemade spaghetti sauce for more Italian flavor.
- Garlic bread: Substitute the dried herbs in my ciabatta garlic bread for 2 teaspoons of homemade Italian seasoning.
- Sandwiches: Take your pita grilled cheese up a notch and sprinkle some seasoning right into the pita pocket.
- Pizza: Add bold flavor to phyllo pizza, grilled pizza, and eggplant pizza with a generous pinch of Italian seasoning.
- Chicken: Swap out the dried oregano in my skillet chicken and chicken stew with an equal amount of this blend.
- Fish: A heaping teaspoon of Italian seasoning can take the place of dried oregano in my easy baked fish filet.
- Vegetables: Italian-style roasted vegetables are irresistible with some of this easy seasoning blend sprinkled on top!
How to store homemade Italian Seasoning
Spice blends with dried herbs stay fresh for a long time! I’m talking several months! To ensure your Italian seasoning lasts as long as possible, store it in a glass jar with a tight lid for up to 6 months.
Keep it away from light and heat, so a dark pantry or cupboard is ideal. I know, though, that having spices within reach on the kitchen counter is super convenient. If you decide to do this, try to keep the blend as far away from the stove as possible so it maintains its flavor and aroma for longer.
You’ll know when your blend has reached the end of its life when it no longer has the pungent, mouth-watering aromas that you should notice the instant you open up the jar.
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Homemade Italian Seasoning
Ingredients
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried marjoram
- 1 tablespoon dried parsley
- 2 tablespoons dried oregano
- 1 teaspoon red pepper flakes, optional
- 1 teaspoon garlic powder, optional
Instructions
- In a small mixing bowl, combine the dried herbs including basil, thyme, rosemary, marjoram, parsley, and oregano. Add red pepper flakes, and garlic powder if using. Mix to combine.
- Transfer the homemade Italian seasoning to a jar and tightly close the lid.
Video
Notes
- How to use Italian seasoning: So many options here! Try it in pasta sauce, on garlic bread, with chicken, or with fish!
- How to store homemade Italian seasoning: Store in a glass jar in a dry, dark place (like an unheated pantry). It will keep for about 6 months.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.
can i purchase a jar?
I’m so sorry, Betty, but we don’t sell this in our online shop. It’s super easy to make yourself with this recipe, though!
Have just joined your site, extremely pleased with what you offer. Many thanks Aussie. GH
Welcome to The Mediterranean Dish, Gwen! So happy to have you here!
Once I cooked it was over quickly :). now I’ve upgraded by filleting and drying and pounding (as flakes) garlic and red onion. The aroma is indescribable.
How much would equal a package of seasoning? thanks
Very convenient and you don’t have to buy individual one
What is 10kcal ?
Delicious soup- I ended up adding some cumin coriander and a tiny bit of smoked paprika as well as a squeeze of lemon because I only had balsamic vinegar which didn’t give it the brightness I was looking for. These spices plus the Italian, all used conservatively brought the flavor to a new place. I blended 2 cups to thicken it- really nice in this rainy weather!! Lots left for today
Hi!
A kcal = kilocalorie
&kcal = 1,000 calories = 4.18 kJ (kilojoules)
I think most Americans are used to seeing kJ vs. kcal.
I don’t think that the nutrition information is accurate for this seasoning recipe as it is highly unlikely that the entire 8 tablespoon amount is equivalent to 10,000 calories.
8 (US) tbsp = 24 (US) tsp, so that would approximately 120 calories or less per cited source.
I also found another site that gave me calorie counts for herbs (I approximate the total calories for this recipe to be 80 calories. So one (1) teaspoon of this mix would be approximately 3.5 calories.
Hope this helps for anyone calorie counting (which I personally wouldn’t see the need for herbs and spices, by others do 😉 ).
Hi, there! Just want to chime in that our nutritional info is actually calculated in calories, not kcal. For some reason, the program that we use displays the end result in kcals, but it really is cals. I’m so sorry… we know that’s confusing. Hopefully we’ll be able to find a fix for that soon!
This is a really good recipe for Italian seasoning. Tasted great in my vegan goulash!
Excited to make some. I have an abundance of fresh herbs I can dry to use. Will make great gifts.
That is going to taste fantastic, Betty!
LOve your recipes…..and the cookbook! I was rather surprised not to find fresh herbs used for the homemade Italian seasoning, is there a particular reason for this?
I try to grow a slection of herbs, at least during the summer, and chop and use when possible, leaving the dried herbs available for winter etc.
Perhaps it’s because they wouldn’t keep?
Would the taste of either one be better do you think, my sense of taste is sadly not as good as I’d like.
Cheers, and thankyou again for all th cooking inspiration you encourage.
Chris
Hi, Christine. We used dry herbs here so the seasoning mix would keep longer.
Fresh herbs have too much moisture and will mold when stored.
You can dehydrate your fresh herbs and use them instead of buying
what can I use as a substitute for Marjoram? As it is difficult to find it where I live.
Hello! Marjoram is very close in flavor to oregano, so you could just add a bit more of that, as well as more of the other spices in the recipe to make up for the loss of the marjoram.
I have mixed these spices today ready for use with my Italian dishes the smell is absolutely beautiful this will be used this weekend when my children come to visit thank you.
Much better than store-bought!
Yesss! Thanks, Joy!
Awesome recipe. Why on earth would I buy Italian seasoning from a store when I can make yours?
Grazie
Right!?! Thanks, Cate!
Hi! I’m looking for a good seasoning mix for homemade spaghetti and your recipe sounds amazing. But, my question is, do you grind the herbs before or after you measure them?
Thank you so much!
Hi, Kathi. The are purchased pre-ground. If you dry your own herbs, then, yes, grind them here before measuring.
Hi Suzy,
I just came across your site. Everything looks delicious!
I can’t wait to try your baked cod recipe and your baba ganoush!
Thank you for sharing your treasures with us!
It’s my pleasure, Bruce! Hope you enjoy the recipes you try!
Suzy, your the BEST ,🥰
Awwww! Thank you, Lee!