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Italian Seasoning Recipe

Recipe by Pedro M. A. Neves

This homemade Italian seasoning blend captures the authentic flavors of Italy in a single jar, combining dried herbs like oregano, basil, thyme, and marjoram with garlic and black pepper. Perfect for seasoning pasta sauces, roasted vegetables, grilled meats, and soups, this versatile mixture delivers superior flavor compared to store-bought versions. Make a batch to keep on hand for everyday Italian cooking.

Ingredients

• 3 tablespoons (9 g) dried oregano
• 2 tablespoons (6 g) dried basil
• 1 tablespoon (3 g) dried thyme
• 1 tablespoon (3 g) dried marjoram
• 2 teaspoons (4 g) garlic powder
• 1 teaspoon (2 g) onion powder
• 1 teaspoon (2 g) dried rosemary, finely crushed
• ½ teaspoon (1 g) black pepper
• ½ teaspoon (3 g) sea salt
• ¼ teaspoon (0.5 g) red pepper flakes (optional)

Instructions

1. Measure out the dried oregano, basil, thyme, and marjoram into a small bowl. Ensure all dried herbs are free from moisture and large stems.

2. Add the garlic powder, onion powder, and finely crushed rosemary to the herb mixture.

3. Sprinkle the black pepper, sea salt, and red pepper flakes (if using) over the herb mixture.

4. Stir all ingredients together thoroughly using a small spoon or whisk until the blend is evenly distributed and uniform in color.

5. Break up any small clumps gently with the back of a spoon to ensure a consistent texture throughout the seasoning.

6. Transfer the Italian seasoning blend to an airtight glass jar or small container with a tight-fitting lid.

7. Label the jar with the contents and the date prepared. Store in a cool, dark place away from heat and direct sunlight.

Substitutions

• For a garlic-free version, omit the garlic powder and increase dried oregano by 1 teaspoon (3 g).
• Substitute fresh herbs dried at home (oregano, basil, thyme) for store-bought dried versions to customize the intensity and flavor profile.
• Replace sea salt with kosher salt using the same volume measurement for a coarser texture.
• For those sensitive to rosemary, reduce it to ¼ teaspoon (0.5 g) or substitute with additional dried thyme.

Tips

• Store the seasoning in an airtight container away from heat, light, and moisture to preserve potency for up to 6 months.
• Toast the dried herbs gently in a dry skillet over low heat for 30 seconds before blending to intensify their flavors, then cool completely before combining with spices.
• Use approximately 1-2 teaspoons (3-6 g) of this seasoning blend per pound of meat or per cup of sauce as a starting point, adjusting to taste.
• Create smaller batches if you cook infrequently to ensure maximum freshness and flavor impact in your dishes.

Italian seasoning blends reflect the Mediterranean herb tradition central to Italian cooking, where dried oregano, basil, and thyme have been staples for centuries. This combination of herbs embodies the essence of Italian regional cooking, particularly from Southern Italy and the Mediterranean coast where these herbs grow wild.

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