Just popping in today for a quick post on something I recently just made out of necessity — Italian seasoning!
Yes, necessity.
I realize that Italian seasoning falls in the category of those generic seasoning blends that “real cooks” claim to never use, such as seasoned salt and lemon pepper. But you know what? I use them all the time. Proudly.
Heck yes! Those dollar-bin seasonings were a big part of how I learned to cook back in the day. They were quick, reliable, and darned affordable when I wanted to try seasoning a chicken breast for dinner instead of ordering take-out. And even today if I’m whipping up a quick soup or my favorite flatbread or even if I just want to add some extra flavor to a pizza, I will still happily reach for a jar of Italian seasonings in a heartbeat. Because let’s be honest, when you’re in a hurry, who really wants to get out the marjoram, and the oregano, and the thyme, and the basil, and….
Well, actually the other day I did. Because when I reached for my trusty jar to make a quick Italian salad dressing (for a salad coming on Monday!), it was basically empty. So I decided to pull out all of the spices that were listed on the container and figure out how to whip up some Italian seasonings of my own. So today I thought I’d share my findings with you.
I will admit, it’s definitely easiest to just buy this stuff at the store. But if you ever find yourself in a pinch, or even if you’d just like to tinker with the specific spice amounts or make a batch with better-quality spices, then you can give it a try. Ahem — proudly give it a try, because there’s no Italian Seasoning Shame on this blog. ;)
I will note that I chose to make a recipe that is based off of the classic Italian seasoning blends, which is just straight dried herbs. Some of the more gourmet seasoning blends also add in things like garlic powder, onion powder, and/or crushed red pepper flakes (which I love!). But I like adding those separately, so that I can control exactly how much goes into a specific recipe.
Here’s the basic blend:
Italian Seasoning
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 teaspoons (or 1 1/3 tablespoons) 1x
Description
This delicious Italian seasoning recipe is simple to make at home!
Ingredients
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
Instructions
- Whisk all seasonings together in a bowl until combined. Use immediately or store in a sealed container.
- *Feel free to adjust the ratio to make whatever size of batch you would like.
Here are some more homemade seasonings to try:
Thank you! I like to have some Italian seasoning around for recipes I find online. I had everything already in my pantry except rosemary that I just grab off the bush in my back yard when I need some.
So tasty!
I grow my own organic herbs. Absolutely love this mix. Started using the microwave to dry. 1-3 minutes between paper towels depending on herb. Dried and ready to combine. So much better than any store bought brand!0
I give it a 5 star because the entire process was perfect except for two things I mixed honey butter withe the regular butter ( for taste and browning) it did not brown at all. I also believe i used way to much Italian seasoning. can you give me a little more exact amounts to use on two large breast the next time. Other it was great.. my first time at Brine.
Dried or rubbed sage? I’m a novice but read there is a difference.
I found it was a great way to use up almost empty spices in my pantry. I love making these blends.
I had to make a big pot of spaghetti and realized I had no Italian seasoning for the sauce. I made this Italian seasoning with everything except marjoram because I didn’t have that spice in my cabinet, it was awesome, I will be making just about all my dry seasoning now, so easy and better tasting than store bought seasoning, Thank you for sharing this recipe.
Its got to be better than fake Italian seasoning!
I’m puttig it on my list of things to try, like for instance the Goulash I’m going to make for dinner tonight.
Thank you for this! I have a family member I cook for regularly, who has an oregano allergy. Very helpful to be able to get the basic flavor profile and adjust to taste.
If this person has an oregano allergy they will almost certainly be allergic to marjoram too, since the two are extremely closely related, and probably also to basil and sage! What an awful allergy to have!
Never knew this, thank you for letting me know.