In a small bowl, combine basil, oregano, rosemary, thyme, and marjoram. Store in an airtight container.
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 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).