Italian Seasoning Recipe
This homemade Italian seasoning recipe is a fuss-free blend of aromatic herbs and spices you can whisk up in under five minutes for a healthier, salt-controlled pantry staple.
I’ve been mixing my own herbs since my son’s mild gluten sensitivity made me realize store-bought mixes often hide extra salt and anti-caking agents. Italian seasoning is a classic herb blend—basil, oregano, thyme, and more—that feels seasonal any time you crave a dash of Mediterranean sunshine. Here’s the thing: by making it at home, you skip preservatives, control sodium, and boost natural antioxidants—oregano alone offers about 180 mg per teaspoon. Consumer Reports notes nearly 40% of home cooks want to cut back on salt, so this DIY Italian herb seasoning is right on trend. It’s perfect on pasta, pizza crusts, roasted veggies, and mixed into homemade salad dressings. Honestly, once you try this homemade spice mix, store-bought just won’t compare.
Why You’ll Love This Italian Seasoning Recipe (H2)
• Ready in 5 minutes—no chopping or baking needed.
• Customizable salt level—trim down sodium by up to 30% vs. store-bought.
• Gluten-free, vegan, and free of preservatives or anti-caking agents.
• Uses pantry staples—no last-minute grocery runs.
• Boosts antioxidant intake (oregano and thyme are powerhouses).
• Perfect kid-friendly flavor—no overwhelming heat.
• Versatile: great for pasta, soups, marinades, and more.
• Long shelf life—six months in a sealed jar.
Ingredients You’ll Need for This Italian Seasoning Recipe (H2)
• 2 tbsp dried oregano (organic if possible—rich in antioxidants)
• 2 tbsp dried basil (look for deep green leaves, no brown bits)
• 1 tbsp dried rosemary (crush needles for softer texture)
• 1 tbsp dried thyme (freshly jarred, not dusty)
• 1 tbsp dried marjoram (a sweeter cousin of oregano)
• 1 tbsp garlic powder (not granulated; pure and fine)
• 1 tbsp onion powder (adds depth without moisture)
• 2 tsp dried parsley (bright color helps balance)
• 1 tsp crushed red pepper flakes (optional—adds gentle warmth)
• 1 tbsp kosher salt or sea salt (adjust to taste for lower sodium)
• 1 tsp freshly ground black pepper (for a sharp finish)
Directions for Italian Seasoning Recipe (H2)
- Gather your herbs and spices on a clean countertop—lets you check freshness.
- If your rosemary is chunky, drop it in a small spice grinder or pulse briefly in a blender. Crushing it finer avoids pokey bites.
- In a medium bowl, whisk together oregano, basil, rosemary, thyme, and marjoram until the colors look evenly speckled.
- Sprinkle in garlic powder, onion powder, parsley, red pepper flakes, salt, and pepper. Stir actively—imagine you’re mixing paint for perfect color.
- Taste a tiny pinch. You might find you want less salt or a tad more oregano—adjust now for a personalized blend.
- Transfer your mix into a dry, airtight glass jar. Label with the date. Let it rest at least 24 hours so flavors marry—trust me, it’s worth the wait.
- Store in a cool, dark spot. Your seasoning is ready whenever you need that bright Italian kick.
Servings & Timing (H2)
Makes about ½ cup (equivalent to four standard 2-oz store jars)
Prep Time: 5 minutes active
Rest Time: 24 hours for peak flavor (optional, but recommended)
Total Time: 1 day (active time under 10 minutes)
Variations (H2)
• Add 1 tsp fennel seeds for a pizza-sausage aroma.
• Swap kosher salt for garlic salt—skip the separate garlic powder.
• Include 1 tsp dried lemon zest for a citrusy twist.
• Mix in ½ tsp smoked paprika for depth and color.
• Use fresh herbs (triple quantities) and dehydrate in a low oven.
• Blend sunflower seeds for a nutty crunch in dry rubs.
Storage & Reheating (H2)
Store your DIY Italian seasoning in an airtight jar away from heat or direct light—keeps flavor fresh for up to six months. No need to freeze. If herbs settle, give the jar a quick shake before each use. Make-ahead tip: double or triple the batch and divide into small jars for friend gifts or meal-prep kits.
Notes (H2)
• I found that crushing rosemary really makes a smoother mix—no surprise insect hairs!
• For even distribution, sift your blend through a fine mesh before jar-up.
• If your kitchen is humid, pop the jar in the fridge for a few hours—prevents clumping.
• You can reduce salt to 1 tsp if you’re on a low-sodium diet—just boost garlic and herbs.
• Over time, color may fade but flavor holds; use within six months for best taste.
FAQs (H2)
Q1: How long does homemade Italian seasoning last?
A1: Stored properly, you’ll enjoy full flavor for about six months, though it’s safe longer—it just mellows.
Q2: Can I use fresh herbs instead of dried?
A2: Yes—use roughly three times the amount of fresh herbs, then dry them low and slow (150°F) before mixing.
Q3: Is this blend gluten-free?
A3: Absolutely—no wheat, fillers, or anti-caking agents here.
Q4: Can I skip the salt?
A4: You can omit it, but salt helps carry flavors. Start with a pinch and adjust to taste.
Q5: My mix clumped—what happened?
A5: Moisture in herbs or kitchen humidity can cause this; just break lumps with a spoon or shake after popping in the fridge.
Q6: How can I reduce sodium even more?
A6: Swap in salt substitutes or use only 1 tsp salt—boost garlic, onion, and herbs for taste.
Q7: Can I grind these in a blender?
A7: Sure—just pulse briefly so you don’t end up with dust; you want texture.
Q8: What dishes work best?
A8: Everything from tomato soup to grilled chicken, meatballs, roasted potatoes—you name it.
Conclusion (H2)
This Italian seasoning recipe brings bright, herbaceous flavor to every dish, while cutting back on unwanted additives and extra sodium. Give this easy blend a try—then drop a comment to let me know your favorite way to use it, or explore my Homemade Pizza Sauce for the perfect combo. Enjoy, and happy seasoning!
Italian Seasoning Recipe
Ingredients
- 2 tablespoons dried oregano (organic if possible) rich in antioxidants
- 2 tablespoons dried basil look for deep green leaves, no brown bits
- 1 tablespoon dried rosemary crush needles for softer texture
- 1 tablespoon dried thyme freshly jarred, not dusty
- 1 tablespoon dried marjoram a sweeter cousin of oregano
- 1 tablespoon garlic powder not granulated, pure and fine
- 1 tablespoon onion powder adds depth without moisture
- 2 teaspoons dried parsley bright color helps balance
- 1 teaspoon crushed red pepper flakes optional, adds gentle warmth
- 1 tablespoon kosher salt or sea salt adjust to taste for lower sodium
- 1 teaspoon freshly ground black pepper for a sharp finish
Instructions
- Gather your herbs and spices on a clean countertop—lets you check freshness.
- If your rosemary is chunky, drop it in a small spice grinder or pulse briefly in a blender. Crushing it finer avoids pokey bites.
- In a medium bowl, whisk together oregano, basil, rosemary, thyme, and marjoram until the colors look evenly speckled.
- Sprinkle in garlic powder, onion powder, parsley, red pepper flakes, salt, and pepper. Stir actively—imagine you’re mixing paint for perfect color.
- Taste a tiny pinch and adjust salt or herbs to personalize the blend.
- Transfer the mix into a jar, label, and let flavors marry for 24 hours. Store in a cool, dark spot.
