It’s easy to make your own Italian Seasoning mix – you only need to combine a few different herbs and seasonings. Great for gift giving, to cook completely from scratch or in case you happen to be out of store-bought seasoning blend!
- No need to run to the store if you happen to be out of Italian seasoning blend – you can easily make this with a few staple herbs and spices!
- This makes for beautiful and easy DIY hostess, neighbor or teacher appreciation gifts. The kids can help, all you need are some pretty jars and labels to pack up your mix.
- Once combined, you can store the herb blend for 6-12 months. Make up a batch to use for several recipes in your kitchen, and you’ll always know exactly what’s going into your food.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Red pepper flakes: This is entirely optional for a little kick. I know some recipes call for the same amount of red pepper flakes as there is basil, but I only use a few pinches in my recipe. It’s enough to add a touch of spiciness without being overpowering. I checked out all of the Italian seasoning brands in the store last time, and some have red pepper flakes while others don’t. I suggest going after your own taste here.
- Marjoram: I’ll be honest, this is a dried herb I rarely keep on hand. Feel free to substitute with additional dried oregano – they are similar and you will barely notice a difference.
- Sage: If you’re not a fan of sage, feel free to leave it out. If you want to substitute it with something, dried parsley works well with the flavor profile of this recipe.
How to make Italian seasoning
You can either just stir the ingredients together and use them as a coarser herb mix, or gently pulse them in a food processor or using an immersion blender until the mix reaches your desired consistency.
I do not recommend processing it into a powder, I always leave it semi-coarse for best results in recipes.
either stir together or pulse with a blender for a finer texture
Recipe tips
- Keep the herb mix in a clean, dry jar with an airtight seal. It’s best to use it within 6-12 months.
- This recipe makes enough to fill a small jar – about ½ cup. You can easily adapt the recipe to make a much smaller amount. Just use a teaspoon as the measurement instead of the tablespoon the recipe calls for (eg. 2 teaspoons dried basil instead of 2 tablespoons) and it will yield just over two tablespoon of seasoning, which is plenty for 2-3 uses.
- I always use an immersion blender and a measuring jug to pulse the herbs together – it’s a small amount and I don’t feel like dragging out the large blender. Just make sure to shield the top of the measuring jug with your other hand or with a clean towel, else you’ll be covered in herbs.
Ideas for using
This is my favorite herb mix in the kitchen by far! I use it all the time and most of my family’s tried and true recipes call for it. Here are some ideas:
- Instant Pot Spaghetti and Meat Sauce (or One Pot Spaghetti and Meat Sauce)
- Baked Chicken Thighs (or Air Fryer Chicken Thighs)
- Mediterranean Baked Cod
- Baked Caprese Chicken or Creamy Tuscan Chicken
- Baked Ziti
- Easy Chicken Parmesan
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Printable Recipe Card
Homemade Italian Seasoning
It's easy to make your own Italian Seasoning mix – you only need to combine a few different herbs and seasonings to pull it together.
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Recipe details
Ingredients
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons dried marjoram
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- ½ tablespoon dried thyme
- ½ tablespoon garlic powder
- ½ teaspoon red pepper flakes optional
Instructions
- Combine all ingredients in a small bowl. Alternatively, use a small food processor or immersion blender in a measuring jug to pulse the herbs to your desired consistency.
- Store in a clean and dry airtight jar for 6-12 months.
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Notes
Ingredient notes
- Red pepper flakes: This is entirely optional for a little kick. I know some recipes call for the same amount of red pepper flakes as there is basil, but I only use a few pinches in my recipe. It’s enough to add a touch of spiciness without being overpowering. I checked out all of the Italian seasoning brands in the store last time, and some have red pepper flakes while others don’t. I suggest going after your own taste here.
- Marjoram: I’ll be honest, this is a dried herb I rarely keep on hand. Feel free to substitute with additional dried oregano – they are similar and you will barely notice a difference.
- Sage: If you’re not a fan of sage, feel free to leave it out. If you want to substitute it with something, dried parsley works well with the flavor profile of this recipe.
Recipe tips
- Keep the herb mix in a clean, dry jar with an airtight seal. It’s best to use it within 6-12 months.
- This recipe makes enough to fill a small jar – about ½ cup. You can easily adapt the recipe to make a much smaller amount. Just use a teaspoon as the measurement instead of the tablespoon the recipe calls for (eg. 2 teaspoons dried basil instead of 2 tablespoons) and it will yield just over two tablespoon of seasoning, which is plenty for 2-3 uses.
- I always use an immersion blender and a measuring jug to pulse the herbs together – it’s a small amount and I don’t feel like dragging out the large blender. Just make sure to shield the top of the measuring jug with your other hand or with a clean towel, else you’ll be covered in herbs.
Nutrition
Serving: 1tablespoonCalories: 10kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 123IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Nutrition is an estimate.
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