The one seasoning blend I reach for every week is a mixture of my favorite dried herbs. A sprinkle of homemade Italian seasoning adds flavor to roasted potatoes, simmering marinara sauce, juicy roast chicken, and more.
Thankfully, making your own Italian seasoning couldn’t be easier. Simply mix together a few dried herbs already in your pantry, and that’s it! Building your own mix gives you control over its freshness, potency, and flavor profile, and saves you a trip to the store. Let’s get started!
What Is Italian Seasoning Made Of?
Italian seasoning is a mixture of dried herbs and sometimes spices. It has a versatile, mild herbal flavor. Typically it contains dried oregano, basil, parsley, thyme, rosemary, and sometimes marjoram. While garlic powder or crushed red pepper flakes are also sometimes included, these additions can settle to the bottom of the jar and limit the versatility of the mixture.Italian Seasoning Versus Herbs de Provence
Like Italian seasoning, herbs de Provence is also a mixture of dried herbs. Named for the region in southern France, herbs de Provence is an all-purpose seasoning for French and Mediterranean dishes.Common to both blends are thyme, basil, rosemary, oregano, and marjoram. Herbs de Provence may also contain tarragon, savory, chervil, fennel, lavender, dill, and/or bay leaf.
Italian Seasoning From Scratch
You can either start with freshly purchased bottles of dried herbs from a grocer with high spice aisle turnover (the more shoppers buying spices means the bottles are restocked with more frequency) or use up the last bits of seasonings in jars you have at home.Either way, mix together all of the ingredients in a bowl, transfer to a jar, and store in a cool, dark place.
Italian Seasoning
Makes about 1/2 cup- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons dried parsley
- 1 tablespoon dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon dried marjoram (optional)
Recipe Notes: Italian seasoning made from freshly purchased herbs can be stored in an airtight container in a cool, dry place for up to one year. If using already opened containers to assemble the mix, plan on a three-month shelf life or as long as the mixture is aromatic.
