This Italian seasoning recipe comes together easily in just 5 minutes. Make this recipe and you’ll never need to buy a pre-mixed spice blend again.
I almost never purchase spice blends from the grocery store anymore. My spice cabinet is overflowing (small kitchen problems), and I usually already own most if not all of the ingredients.
In addition to saving space and money, I like being able to control how much of the spice blend I’m making. Even though spices and dried herbs technically never expire, their flavor and aroma diminishes over time.
You may already have most of the ingredients in your spice cabinet to make this recipe, making it an economical option. The best part about making homemade Italian seasoning is that you can make as much or as little as you need. Plus, you get to control the flavors!
Italian Seasoning Recipe Ingredients
To maintain a long shelf life, be sure to use dried herbs, not fresh.
- Optional: dried parsley
What is Marjoram?
Marjoram is an herb that’s part of the mint family, and it’s also a sub-species of oregano. It has a subtle sweet, floral smell, with a taste reminiscent of certain teas (the dried version reminds me slightly of and herbal/black tea hybrid). You can buy it fresh or dried and use it in sauces, dressings, marinades.
Substitute For Marjoram
Since marjoram is a sub-species of oregano, dried oregano is your best bet if you don’t want to purchase it just for this recipe (I don’t blame you). However, since oregano has a stronger flavor and this recipe also includes some, I recommend only adding around 1 to 1 1/2 teaspoons more in place of the marjoram.
How to Make Homemade Italian Seasoning
As with most of my homemade spice blends, this recipe is incredibly quick and easy.
- Measure out the ingredients and add them to a food processor (you can also crush them by hand).
- Pulse until the desired texture is reached, then store in an airtight container in your spice cabinet!
- You can use a food processor or mortar and pestle to break down the dried herbs. I used a food processor since that’s what I have.
- All of the dried herbs have a similar texture except for the rosemary. The main goal of crushing the herbs (in my opinion) is to chop the dried rosemary into smaller pieces. Beyond that, you can blend it as coarsely or finely as you prefer. The store-bought version is on the flakier side.
USES FOR ITALIAN SEASONING
Here are a few of my favorite ways to use this seasoning blend:
- Homemade Italian breadcrumbs (recipe from Alton Brown and Food Network)
- Add to a flour dredge before making a pan sauce with chicken
- Add to homemade marinades and salad dressings (try it in my roasted tomato vinaigrette)
- Add to homemade pizza sauce
SUBSTITUTE for Herbs de Provence
Italian seasoning can be used in place of herbs de Provence in most French and French-inspired dishes. The main difference, flavor-wise, is that Herbs de Provence also includes dried lavender.
SHELF LIFE OF HOMEMADE SPICE BLENDS
For best flavor, dried spices and herbs are best used within 6 months. Store them in an airtight container with all your other spices. However, I’m pretty sure none of us replace our spices that often (I don’t). Keep the spice mix until it tastes bland.
OTHER Homemade Spice Blends
You can also see my full archive of DIY pantry staples here!
Homemade Italian Seasoning
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 1/2 teaspoons dried sage
- Optional: 2 teaspoons dried parsley
- Add the dried herbs to a food processor. Alternately, you can place them in a small bowl and use a mortar and pestle to crush them by hand.
- Pulse (or crusthe spices together until the desired texture is reached. The main goal is to break down the dried rosemary into smaller pieces, but aside from that you aim for flakes or more of a powdery spice consistency.
- Use immediately or store at room temperature in an airtight container. Homemade Italian seasoning will keep indefinitely, but it will start to diminish in flavor after 6 months.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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