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Italian Seasoning Recipe
This homemade Italian Seasoning Recipe is a quick and flavorful blend that brings the taste of Italy into any dish—no preservatives, no fuss, just pure herb goodness.
Full Recipe Introduction
Italian seasoning is that magic mix of dried herbs—oregano, basil, rosemary, thyme, sage, and maybe a little marjoram—that turns ordinary meals into something special. What makes this Italian Seasoning Recipe unique is its perfect balance: not too oregano-heavy, with just enough basil brightness and a whisper of rosemary pine. It’s naturally gluten-free, low-sodium, and free from hidden additives, so you can trust every sprinkle. I first whipped up this blend one blustery November when pantry shelves were looking grim—and now I keep a jar handy year-round, for summer marinades, winter soups, and everything in between.
Why You’ll Love This Recipe (H2)
• 100% homemade—no fillers or mysterious “natural flavors”
• Ready in under 5 minutes—just measure and mix
• Zero sodium or preservatives—you control the salt
• Versatile: use on pasta, poultry, veggies, pizza, and more
• Gluten-free and vegan-friendly (check your labels)
• Perfect for gifting in little mason jars—holiday ready
• Pantry hero: lasts up to 6 months in an airtight jar
• Scalable: double or triple the batch with no extra steps
Ingredients (H2)
• 2 tablespoons dried oregano (Greek-style for bold flavor)
• 2 tablespoons dried basil (full-leaf, not powder)
• 1 tablespoon dried rosemary (crushed lightly)
• 1 tablespoon dried thyme
• 1 tablespoon dried sage
• 1 teaspoon dried marjoram
• 1 teaspoon garlic powder (optional, for a garlicky kick)
• ½ teaspoon onion powder (optional)
• ½ teaspoon crushed red pepper flakes (optional, for heat)
(Substitutions: if you don’t have marjoram, add extra oregano; rosemary can be swapped with equal parts savory for a softer pine note.)
Tip: store in a dark glass jar to preserve color and aroma. Shake gently before each use to redistribute any settled powders.
Directions (H2)
- Gather your dried herbs and spices on a clean kitchen scale or measuring spoons—accuracy ensures that balanced taste.
- In a small bowl, add oregano, basil, rosemary, thyme, sage, and marjoram. If you’re using garlic or onion powder, sprinkle those in now.
- Stir with a whisk (or use a dry coffee grinder on low pulse) until the mixture looks uniform—aim for flecks of green evenly scattered.
- If you like a touch of heat, fold in red pepper flakes and blend gently. Taste a pinch: it should sing, not sting.
- Transfer the mix to an airtight jar, label it with the date, and store in a cool, dark spot.
- Let it rest at least an hour before first use—herbs need a little time to mingle. (Pro tip: after a day, the aroma deepens.)
Servings & Timing (H2)
Makes about ½ cup (enough to season 10–12 meals)
Prep Time: 5 minutes
Rest Time: 1 hour minimum (optional, but recommended)
Total Time: about 1 hour including rest
Variations (H2)
• Lemon Zest Twist: Stir in 1 teaspoon dried lemon peel for citrusy brightness.
• Smoky Blend: Swap 1 teaspoon rosemary for 1 teaspoon smoked paprika.
• Italian Heat: Add 1 teaspoon Aleppo pepper instead of red pepper flakes.
• Herbes de Provençal Style: Include 1 teaspoon dried lavender for floral notes.
• Low-FODMAP Version: Omit garlic and onion powders, boost sage instead.
• Single-Herb Focus: Use double oregano for a classic pizza rub.
Storage & Reheating (H2)
Store your Italian seasoning in a sealed jar at room temperature—avoid the stove’s steam. It keeps peak flavor for up to 6 months (and remains usable up to a year, but start watching color fade). There’s no reheating needed—just shake, sprinkle, and cook. For make-ahead gift jars, tuck a small wooden spoon inside and tie with twine.
Notes (H2)
• I learned that crushing rosemary by hand (instead of pre-ground) preserves that bright piney bite.
• If your herbs feel clumpy, spread them on a baking sheet and air-dry an hour.
• For an extra-fine texture, pulse in a small spice grinder—but don’t overdo it, or you’ll end up with dust.
• Taste as you go: ratios aren’t sacred—if you crave more thyme’s minty edge, feel free to adjust by a teaspoon.
• Freshness matters: older dried herbs lose potency, so rotate your supply every 6–8 months.
FAQs (H2)
Q: Can I add salt to this seasoning mix?
A: Absolutely—start with ½ teaspoon fine sea salt per ½ cup blend, taste, and tweak to your diet.
Q: How strong is the rosemary?
A: With one tablespoon crushed rosemary, you’ll notice a gentle pine note—reduce to 2 teaspoons if you prefer subtler.
Q: Will the herbs clump if stored in the fridge?
A: They shouldn’t—but if condensation sneaks in, let the jar sit open on the counter for 10 minutes before sealing again.
Q: Is this mix suitable for canning or bottling as gifts?
A: Yes—use sterilized, airtight jars and include a “Best by” date six months out.
Q: Can I grind this into a fine powder?
A: Sure—pulse briefly in a spice grinder, but watch closely to avoid dust.
Q: What dishes work best with this blend?
A: Grilled chicken, tomato sauces, roasted veggies, pizza crust, focaccia—virtually anything Mediterranean.
Q: Can I double the recipe?
A: Definitely—just multiply each herb by two, and mix in a larger bowl or lidded container.
Q: Is this seasoning vegan and gluten-free?
A: Yes, as long as you skip the garlic/onion powders if you have FODMAP concerns, it remains plant-based and free from gluten.
Conclusion (H2)
This Italian Seasoning Recipe is your go-to for bright, balanced herb flavor—no measuring guesswork needed. Now you’ve got a pantry staple that elevates sauces, meats, breads, and more. Give it a try, leave a comment on your favorite twist, and be sure to explore my Homemade Tomato Sauce and Garlic Herb Butter recipes for even more kitchen inspiration!
Italian Seasoning Recipe
Ingredients
- 2 tablespoons dried oregano Greek-style for bold flavor
- 2 tablespoons dried basil full-leaf, not powder
- 1 tablespoon dried rosemary crushed lightly
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 teaspoon dried marjoram
- 1 teaspoon garlic powder optional, for a garlicky kick
- 1/2 teaspoon onion powder optional
- 1/2 teaspoon crushed red pepper flakes optional, for heat
Instructions
- Gather your dried herbs and spices on a clean kitchen scale or measuring spoons—accuracy ensures that balanced taste.
- In a small bowl, add oregano, basil, rosemary, thyme, sage, and marjoram. Add garlic or onion powder if desired.
- Stir the herbs together until evenly mixed, aim for flecks of green evenly scattered.
- If desired, fold in red pepper flakes and gently blend. Adjust to taste.
- Transfer the mix to an airtight jar, label with the date, and store in a cool, dark spot. Let it rest at least an hour before first use.
