Homemade Italian Seasoning Blend
A balanced, fragrant blend of dried basil, oregano, marjoram, thyme and rosemary that costs a fraction of store-bought jars and tastes far fresher. Use it on pasta, pizza, roasted vegetables, chicken, breads and in dressings.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- About ¼ cup (13 to 15 teaspoons), enough for roughly 13 uses of 1 teaspoon
Steps
Before you start
- Check that your dried herbs are fresh: they should smell strongly aromatic when rubbed between your fingers. Herbs older than about a year give a dull blend.
- Make sure the bowl, spoon and storage jar are completely dry; any moisture makes herbs clump and spoil.
- Sage, red pepper flakes and garlic powder are optional extras; skip them for the classic blend.
Check your herbs
- Rub a pinch of each dried herb between your fingers and smell it.
- It should be clearly fragrant.
- Discard any that smell faint, musty or like dust and replace them.
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Ready when: Each herb smells vivid and herbal
Tip: Weak herbs can't be fixed by adding more, so replace them.
Crush the rosemary
- Place the rosemary needles in a mortar and pestle, or on a cutting board, and crush or chop them into pieces about the size of the thyme leaves.
- Whole dried rosemary needles are sharp and woody in a blend.
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Ready when: No piece is longer than about ⅛ inch (3 mm)
Tip: Rosemary is the strongest herb here; don't increase the amount or it will dominate.
Measure into bowl
- Add the basil, oregano, marjoram, thyme and crushed rosemary to a dry small bowl.
- If using, add the sage, red pepper flakes and garlic powder.
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Tip: Level your spoons for consistent flavor from batch to batch.
Crumble and mix
- Stir with a small spoon or mini whisk for about 30 seconds, pinching and crumbling any large basil or oregano pieces between your fingers as you go, until the blend looks evenly speckled with no pockets of one herb.
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Ready when: The mixture looks uniformly green-brown and speckled
Tip: For a fine, powdery blend, pulse briefly in a spice grinder; for a rustic blend leave the leaves as they are.
Jar and label
- Use a dry funnel or folded paper to pour the blend into a 4-ounce (120 ml) airtight jar.
- Close the lid tightly and label with the name and today's date.
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Ready when: The jar is sealed and labeled
Tip: Store away from the stove and sunlight, which fade flavor and color quickly.
Good to know
Tips
- Use 1 teaspoon of blend per pound (450 g) of meat or vegetables, or per 2 cups (480 ml) of sauce; adjust to taste.
- For deeper flavor, bloom the blend in warm olive oil for 30 seconds before using it in sauces, or stir it into dressings 10 minutes ahead.
- Double or triple the batch for gifts, keeping the same proportions.
- Crushing the blend between your fingers as you add it to food releases more aroma.
Make ahead
Make up to 6 months ahead; the flavors meld and are best after a day in the jar.
Storage & reheating
Room temperature in an airtight jar in a cool, dark cupboard for up to 6 months for best flavor (safe longer, but it fades). Do not refrigerate, as condensation causes clumping. Freezing is unnecessary. No reheating needed; to revive the aroma, rub the amount you need between your palms before adding.
Substitutions
- dried marjoram → extra dried oregano. Use 1 teaspoon oregano in place of the 2 teaspoons marjoram; the result is a bit sharper.
- dried rosemary → dried savory. Use the same amount for a milder, peppery note.
- dried basil → dried parsley. Use the same amount; it is milder and sweeter in flavor.
