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Sure, you could buy a store-bought jar of Italian seasoning. But, making it yourself is so easy to do, and it gives you total control over what goes into the mix. If you love one herb more than the rest, you can dial it up. That kind of control is what keeps me making seasoning blends at home. And, this Italian Seasoning is exactly how I like it!
My friends, it’s hard to believe that I first shared this recipe in 2015. Back then, I had little boys. Now, my youngest is finishing high school. So much has changed, but this recipe for Italian seasoning remains the same (and my taco seasoning and all purpose seasoning blends have also stood the test of time!).
Italian Seasoning
The beauty of a seasoning blend is most obvious on the nights when I’m rushed. When every minute counts and I’m trying to move as fast as I can, it makes a difference to be able to just grab one jar instead of five.
Back when the boys were little, these seasoning blends felt more like a life saver. Now, the jars just feel like old friends. I’ve come to trust the way that this Italian seasoning recipe works with our meats, pastas, and vegetables without having to pull everything out of the cupboard.
Ingredients and Substitutions
Basil – Can you name a more iconic “Italian” herb than basil? Of course we have to start here.
Oregano – I just adore the smell of oregano. Call me weird, but I don’t care. Maybe it’s because I associate it with so many of my favorite recipes.
Sage – This is not a dried herb I typically use on its own, but combined with the others, it adds depth to the blend, as well as an earthy rich aroma.
Marjoram – We are going to add this one for a slightly citrusy note.
Rosemary – I adore fresh rosemary. It’s delightfully piney. It’s so easy to grow and incorporate in the kitchen. This recipe uses dried rosemary, but it still brings the same flavor and aroma.
Thyme – I have to be honest. By itself, thyme is not one of my favorites. It’s almost too subtle, right up until you’ve added too much of it. (Does that make sense?) But, this mix mellows it a bit with all the others, and I like it.
Notes on Equipment
- Measuring spoons. Over the past 15 years, I have built up quite the drawer full of various measuring cups and spoons, but I reach for these more frequently than any other. I have an intense dislike of spoons that don’t actually fit inside of spice jars. And, that’s why this rectangular design has become my hands-down favorite. (It also doesn’t hurt that they’re quite the bargain!)
- Small jar with a lid
Great recipe ideas. Exceptionally clear instructions. Turns out great.
How to Make Italian Seasoning
Crushing the Rosemary: Before bringing everything together, you’ll need to gently crush the dried rosemary with your fingers. The goal is not to make a powder, but to bring it into line with the size of the other herbs.
Combining the Spices: Measure the basil, oregano, marjoram, sage, thyme, and rosemary into a small jar.
Shaking or Stirring: I put the lid on and give it a shake to mix them together, but you can also stir it with a spoon.
Using: Just bring out the jar when you’re cooking, and you can measure this mix at a 1:1 for Italian seasoning in recipes. Or, be like grandma and measure with your heart.
Expert Tip
Some seasoning blends will include salt in the mix. And I can understand the temptation to combine it with these herbs. But, I recommend that you don’t. You’ll get better control over the amount of salt in the food by adding it separately.
Crush Carefully – I use my hands to break up the dried rosemary leaves. It’s not exactly a dangerous job. But, don’t accidentally rub the dried herbs into your eyes. That’s not a recommended use for this Italian seasoning.
Store It Well – To store it long term, I use airtight jars and keep them in a cool, dark drawer with the rest of my seasonings and spices. Try not to keep it close to the heat of your stove.
Shake Before Using – Spices can shift and settle if you haven’t used it in a while. So, each time you use the blend, give the jar a gentle shake before you season with it.
Ways to Use this Seasoning Blend
This blend earns its keep with dinners like my baked Italian chicken and sheet pan chicken with potatoes and green beans. Both of these chicken dinners get a generous sprinkle before they go into the oven.
It also goes into the pot for this hearty Italian vegetable beef soup and gets used with Italian stuffed peppers. If I run out of fresh herbs, I can use a spoonful to make my Italian herb rice. There are so many ways to use it.
Make Ahead & Storage
Make Ahead: Yes, yes, yes. Make it ahead of time. Keep it close. A good seasoning blend like this makes cooking so much easier.
How to Store: You’re going to need an airtight container. The spice mix stay fresher for longer if you keep it in a cool, dark place. So, don’t put it next to the stove! It should be good for 6-12 months, if stored properly.
More Seasoning Blend Recipes
Frequently Asked Questions
This seasoning blend is typically a mix of dried herbs like basil, oregano, thyme, rosemary, and parsley. I like to include marjoram in mine, as well!
Not really. I suppose you could take the time to pre-chop a big pile of herbs, dry them out, and mix them together if you planned to use them up within a day or two. But, fresh herbs are at their best when they’re just that. Fresh.
It really comes down to personal preference. But, I’d suggest starting with a teaspoon or two of the blend per pound of meat or vegetables. Add more if you feel it needs more. You’ll also want to add salt and pepper to taste.
Italian Seasoning
Ingredients
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 tablespoon dried rosemary
- 2 teaspoons dried sage
Instructions
- Combine the basil, oregano, thyme, marjoram, and sage in a small jar. Lightly crush the large pieces of rosemary with your fingers before adding it to the jar. Stir the spices or seal with a lid and shake to combine.
{originally published 6/4/15 – recipe notes and photos updated 9/29/26}
This is a good way to use up these spices on hand. Pinning to try! Thanks!
Mary! Love the mix of spices and the fact that you omitted the salt (add later), making it a heart healthy alternative! You can't go wrong with Sage, Basil and Rosemary in any mix!
Tried the crispy cheddar chicken, It was a HUGE hit….The entire family loved it…Thanks for a quick easy and yummy recipe. 🙂
Sounds like a good blend Mary
I really need to do this for how much of it I go through, lol. Great post!
How much would you use with about 28 ounces of tomato sauce?
This is my first time viewing you! I’m a beginner so pls overlook some of my questions! The seasoning mixes have NO sodium?? Unless otherwise stated?the natural herbs r sodium free , yes? Where can I buy fresh natural herbs? I’m very excite, just told Must minimize all sodium! Your home made spices look like a light at the end of the tunnel! Thank you for the chance to contact you! God bless you and be safe!
Yes, all of the seasoning mixes can be made without salt, Patricia. I just buy the dried spices at the grocery store. If you have access to bulk foods, that will be the least expensive option.
Good
I’m glad you’re enjoying the spice mix!
Love your. Recipe from someone who is cooking for one
Kaye – Thank you for letting me know it works for you. I always enjoy hearing from readers and which recipes they find useful.
Great recipe ideas exceptionally clear instructions turns out great
Thank you Fred! I am happy to hear it was easy for you to make.
Sage and oregano are closely related. Can one be substituted for the other?
I have not tried it but I don’t see why it wouldn’t work.