This homemade Italian seasoning blend recipe is an easy shortcut to perfect pasta sauces, pizza and more. Mix aromatic Mediterranean herbs for an easy way to infuse all your dishes with authentic Italian flavours. Buon appetito!
Italian seasoning
Italian cuisine is known and loved worldwide for its big, robust and vibrant flavours.
This easy seasoning blend, made from fragrant Mediterranean herbs, will add an Italian note to everyday dishes, elevating them to a culinary masterpiece.
Follow our guide to make your very own homemade Italian seasoning, allowing you to infuse your dishes with that unmistakable Italian flair.
Of course, no one in Italy traditionally uses an Italian seasoning mix, but this is no reason not to make use of this handy herb blend.
Buying and storing dried herbs
If I buy very large bags of herbs or spices, I find they can go stale before I can finish them up. Small jars from the supermarket, however, are rarely good value for money. Modest packets from the ‘world foods’ aisle of the supermarket or from our local corner shop work better for me.
Use a plastic kitchen clip rather than relying on a resealable bag to be airtight. Store the bags in sealed plastic boxes in a cool, dark place. I like to have one box for savoury spices, one for herbs, and one for sweet spices so that your herbs do not pick up the smell of the spices.
If you want to dry your own herbs from the garden, hang them in bunches from the ceiling or a clothes airer in a dry space such as a shed or garage. Then put them leaf-end first in a jar and shake to catch the dry leaves.
See also
- My homemade pizza seasoning is perfect on pizza
- Use this seasoning to flavour an Italian salad dressing
- Sprinkle over to make Italian chicken pieces
- Add to a creamy Italian dip
Why make homemade Italian seasoning
- Seasoning blends are awesome for recipes that that you make often. Having a jar of ready-made seasoning really helps to save time, as you only have to open the jar.
- Having your own blend makes it easily customizable to your taste.
- Pre-mixed blends means that the flavours have been balanced, so there’s no danger of overwhelming a dish with too much of one herb.
- Use it as a base for other recipes, including salad dressings, pasta sauces, dips and as a seasoning for grilled or baked meat, chicken and fish.
- I love having my own signature secret ingredient!
Italian seasoning ingredients
- Dried basil – has a sweet and slightly peppery flavour. Dried basil adds a distinct aroma to many dishes. Basil pairs well with tomatoes, making it an essential herb for pasta sauces, pizzas, and soups.
- Dried oregano – adds a warm and earthy note. Its robust taste adds a depth of flavour to rich, hearty dishes.
- Dried thyme – Known for its delicate yet distinct flavour, dried thyme imparts a subtle earthiness to Italian dishes. It complements poultry, stews, and tomato-based sauces.
- Dried rosemary – Rosemary offers a fragrant and pine-based aroma that lifts the overall taste of your dishes. This herb is a wonderful addition to roasted meat, particularly lamb, potatoes, and focaccia bread.
Helen’s Fuss Free Tip
Crush up the long needle-shaped rosemary leaves with your fingers before adding them them to the mix.
- Dried parsley – With its bright and fresh flavour, dried parsley adds a touch of herby-ness to my Italian seasoning. Parsley enhances the flavours of pasta dishes, risottos, and seafood.
- Garlic powder – Garlic is a staple in Italian cuisine, and using garlic powder allows you to enjoy its flavour straight form the store cupboard.
How to make Italian seasoning – step by step
Before you start, read these step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Check the size of your storage jar before you start, to see it will hold all the seasoning.
Measure out the ingredients into a small mixing bowl, tweaking according to your preference.
Step Two – Give everything a good mix with a spoon or whisk, ensuring that the herbs are evenly distributed.
There’s no need to dirty a food processor here: it will only grind the mix down to a textureless powder. A good stir will do the job!
Helen’s Pro Tip
It’s easier to mix the herbs well in a bowl rather than putting everything in a jar and shaking, especially if the jar is full.
Step Three – Transfer your freshly made Italian seasoning to a clean, dry jar for storage. I usually use a jam funnel for this, to avoid spills.
Seal tightly and store in a cool, dark place. Label and date.
Serving suggestion
There are so many ways to use this herb blend. Here are a few of my favourites:
- Italian seasoning is a superb addition to any chicken, beef or fish dish
- Use when making a simple vegetable soup
- Add to a simple oil and vinegar dressing for some Italian flair
- It’s a great addition to a marinade, perfect for barbecue season
- Add to plain roast potatoes before cooking, but after par boiling, for some extra zing
- Mix into melted butter to brush onto bread sticks. Allow to solidify, for a pre-meal snack with great flavour.
Helen’s Pro Tip
Give your Italian seasoning a good stir with a teaspoon or shake before using, as the contents can settle.
Storage
Store your homemade Italian seasoning sealed in an airtight jar in a cool, dark cupboard.
Your ‘best before’ date will be the shortest date of out of all the herbs and spices you used, so make a note of this.
Although ‘best before’ is a guide, it doesn’t mean you have to throw your mix away. If you keep it a long time, the flavour fades, so just use a little more.
Hints and tips
- Label the jar with the shortest date from the ingredients
- Shake the jar before using as the contents can settle
- Crush the the long pine needle like rosemary between your fingers before adding to the mixture.
Variations
- Try some different herbs such as marjoram, sage, a little onion powder or even some dried coriander.
- Add a little chilli for a hint of heat.
- Add sea salt and freshly ground black pepper for an all in one seasoning.
FAQs
The answer is ‘it depends’. If you never use the herbs and spices for anything else, it may be more economical to buy a ready-made mix. If you regularly cook with them, however, it works out cheaper to mix and customize your own.
Homemade is always better because you make it the way you like it! This recipe is a guide and you can tone down or increase any of the ingredients to suit your taste.
It’s gluten free and vegan, as you would expect. This is one of the great benefits of making your own blends, as there are no hidden oddities in the mix.
More seasoning blends
- Peri peri seasoning – ideal for speedy fakeaway chicken
- Shish kebab seasoning – makes making homemade kebabs a breeze
Italian Seasoning Recipe
Ingredients
- 2 tbsp basil (dried)
- 2 tbsp oregano (dried)
- 1 tbsp thyme (dried)
- 1 tbsp rosemary (dried)
- 1 tsp parsley (dried)
- 1 tsp garlic powder
Instructions
- Gather your ingredients and put everything in a clean, dry bowl. Mix together thoroughly.2 tbsp oregano, 2 tbsp basil, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp parsley, 1 tsp garlic powder
- Transfer the seasoning mix to a clean dry jar with a lid that fits tightly. If you have a jam funnel, this will help to avoid any spillage.
- Seal and store in a cool, dark place, ready to use to perk up a dull pizza, or add to homemade crusts. Stir or shake before use, as the contents may settle.
Notes
Storage
Store your homemade Italian seasoning sealed in an airtight jar in a cool, dark cupboard. Your ‘best before’ date will be the shortest date of out of all the herbs and spices you used, so make a note of this. Although ‘best before’ is a guide, it doesn’t mean you have to throw your mix away. If you keep it a long time, the flavour fades, so just use a little more.Hints and tips
- Label the jar with the shortest date from the ingredients
- Shake the jar before using as the contents can settle
- Crush the the long pine needle like rosemary between your fingers before adding to the mixture.
Variations
- Try some different herbs such as marjoram, sage, a little onion powder or even some dried coriander.
- Add a little chilli for a hint of heat.
- Add sea salt and freshly ground black pepper for an all in one seasoning.
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