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An easy recipe for homemade Italian Seasoning. If you don’t have the store-bought blend on hand, you can easily make your own! If you’re missing one of the ingredients, just leave it out.
Recipe ingredients
Instructions
- In a small bowl, combine basil, oregano, rosemary, thyme, and marjoram. Store in an airtight container.
Recipe tips and variations
- Yield: This recipe makes 10 tablespoons seasoning (just over a half cup).
- Storage: Store this spice blend covered in the pantry for up to 6 months.
- Finely ground: For a finely blended powder, process the spices in a coffee grinder or mash with a mortar and pestle.
- Vinaigrette: To make delicious salad dressing, whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
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Italian Seasoning
An easy recipe for homemade Italian Seasoning. If you don’t have the store-bought blend on hand, you can easily make your own! If you’re missing one of the ingredients, just leave it out.
Ingredients
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons dried marjoram
Instructions
- In a small bowl, combine basil, oregano, rosemary, thyme, and marjoram. Store in an airtight container.
Notes
- Yield: This recipe makes 10 tablespoons seasoning (just over a half cup).
- Storage: Store this spice blend covered in the pantry for up to 6 months.
- Finely ground: For a finely blended powder, process the spices in a coffee grinder or mash with a mortar and pestle.
- Vinaigrette: To make delicious salad dressing, whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
Nutrition
Calories: 9kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 1mgCalcium: 62mgIron: 3mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi, is it possible to cut up lasagna into pieces after assembly? Or cut it after it’s frozen? Hoping to make this a piece by piece meal prep.
Hi Sam, I would suggest cutting it up after freezing it. Hope you enjoy! – Meggan
Wow I love some of your recipes, looking forward to trying them, Especially Easy Goulash. Thank you for introducing yourself and sharing some of your recipes.
Thanks Darlene, I hope you enjoy all the recipes you try! – Meggan
Wanting to make Italian beef sandwiches for the family but I don’t like buying packets at the store due to added salt. I grow my own herbs and have all these dried from last fall’s harvest.
Thank you for this post, helps a ton with making it healthy for my family.
So I’m looking at my EMPTY bottle of McCormick Italian seasoning and it has in addition to what you put: Savory and Sage. Just curious, why you left those two out?
I’ve seen some pretty strange additions in recipes on net like someone added Cilantro, chili powder, red pepper, and garlic. The later is way off. Yours is closest to what I was looking for. But did not know how much sage or savory to add or would be just as good with out it. Thank you very much.