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My homemade Italian seasoning is a go-to in my kitchen, and it’s quickly become a favorite with so many of you! It’s bold, herby, and good enough to sprinkle on just about anything.
A Reader’s Review
Thank you so much for the Italian Seasoning recipe. I needed it quick tonight, but I am excited to try some of your other delicious sounding recipes sometime as well! Thank you!
Meet Your New Go-To Seasoning!
- Pure Flavor, Your Way: Making it yourself means no fillers, no weird ingredients, just clean, bold herbs you can use with so many recipes.
- I Put This on Everything! This stuff lives on my counter. I sprinkle it on almost everything I cook, and it never misses.
Ingredients Needed
- Ingredient Tip: If you want rich, full flavor, always check your dried herbs. If they’re no longer fragrant, they’re past their prime and won’t bring much to the dish.
- Want Spice? Add some red pepper flakes if you like a little heat!
How to Make Homemade Italian Seasoning
Personally, I like to buy my bulk spices at grocery stores or restaurant supply shops because it’s way more affordable. Also, feel free to tweak the amounts to make this Italian seasoning blend your own.
- Add: In a small bowl, add the dried basil, oregano, rosemary, marjoram, and thyme.
- Combine: Stir until combined and use as desired. Store in an airtight jar for up to 6 months!
How to Use Italian Seasoning Mix
If you are wondering how you can use this delicious homemade Italian seasoning mix, I’ve got you covered!
- Sprinkle on Veggies & Potatoes: Toss with roasted veggies or mix with butter for popcorn or baked potatoes.
- Season Meat: Perfect for chicken, beef, or fish—just a simple sprinkle adds bold flavor.
- Mix Into Breads: Stir into melted butter and brush on breadsticks, French Bread, or Focaccia..
- Boost Pasta & Soups: Add to pasta dishes, casseroles, or soups for an instant flavor upgrade.
- Make a Quick Dressing: Mix with oil and vinegar for homemade Italian dressing.
- Use in Marinades: Great for steak, chicken, or pork marinades.
- Flavor the Classics: Pizza, lasagna, spaghetti—this seasoning was made for them!
Storing Italian Seasoning
Homemade seasonings made with dried herbs stay fresh for a long time!
- In a Sealed Container: Store homemade Italian seasoning in an airtight container and then keep it in a cool, dark, dry place for up to 6 months.
More Homemade Seasoning Mixes
If you’re like me then you’ll love making your own seasonings at home. It’s easy, budget-friendly, and just makes sense—you know exactly what’s in it. Try my homemade ranch, taco, and fajita, and some of my favorites below!
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Homemade Italian Herb Seasoning Blend
Ingredients
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon dried rosemary
- ½ tablespoon dried marjoram
- ½ tablespoon dried thyme
Instructions
- In a small bowl, add 2 tablespoons dried basil, 2 tablespoons dried oregano, 1 tablespoon dried rosemary, ½ tablespoon dried marjoram, and ½ tablespoon dried thyme.
- Stir until combined and use as desired. Store in an airtight container for up to 6 months!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you grind your seasoning? I noticed your Rosemary is the dried version of the leaves (for lack of a better word). I used the same thing, but wondered if I should have used the ground Rosemary. Both versions are from Spain, by Penzeys.
I usually crush herbs like that in my palm before putting them in whatever I make.
Thanks, you saved me from having to go to the store in the middle of the recipe!
I used this in a recipe beef and noodles that used NO canned soups. It was seasoned perfectly with this mixture! I didn’t have Marjaram so I substituted Tumeric.
Thank you so much for the Italian Seasoning recipe. I needed it quick tonight, but I am excited to try some of your other delicious sounding recipes sometime as well! Thank you!
I just did a search to see what herbs are used most in Italy–it turns out that parsley is at the top of most lists, followed by basil, oregano, and garlic. Other cooks pop marjoram up toward the top of their lists, and rosemary shows up, too. So this blend is definitely Italian!!!
This recipe is a formula, and it doesn’t bother me at all to make some adjustments. I feel that oregano is too strong to be so prominent here, but that’s just a personal thing. I tend to use more marjoram than oregano, and as the two herbs are pretty much first cousins, it works better for me in most instances.
Thanks, Alyssa–this recipe is a real pantry time saver!
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looks delicious! can’t wait to try it. ?
Well I just copied this seasoning and added a few more things onto just to make it my own special seasoning
I love your recipes and will be making the Alfredo chicken dip over the holidays for sure. I am not a fan of thyme. Is there some other seasoning I can use in it’s place for the Italian seasoning
You can just leave out the Thyme if you prefer that!
Oh well I don’t have it and I can’t find it at the store soo I guess I won’t use it
Thank you for sharing this italian seasoning.
I am not sure what your nutritional analysis of “Italian seasoning” is really from, but it most certainly is not Italian seasoning. Do you have an accurate nutritional analysis for it?
Hello! As stated on the recipe card “All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.” So this is just an estimate that is used! I hope you love the recipe, it’s delicious and easy!