The shortcut behind my favorite Italian dinners
Some of my all-time favorite dinners are Italian, and almost all of them start with the same handful of dried herbs. Oregano, basil, parsley, thyme, rosemary… I used to pull out five jars every single time.
Now I just grab this one. It’s the same herby backbone I lean on in my Bolognese Sauce and my husband’s Easy Gnocchi Bolognese, the one-pot dinner he made me back in our early dating days.
I kept this blend simple on purpose. No marjoram or sage to track down, just herbs you probably already have, plus garlic powder and a pinch of red pepper flakes for a little kick.
Mix it up once and you’ve got bold Italian flavor ready for weeknight pasta, soups, chicken, and roasted veggies. Trust me, you’ll want to double the batch!
What makes this seasoning different?
Most homemade versions call for marjoram or sage, which aren’t herbs most of us keep on hand. Mine skips both and uses 5 everyday dried herbs, with garlic powder and red pepper flakes stirred right in.
It’s also salt-free, so you’re in control of the salt in every dish.
I made home made Olive Garden style Italian dressing after seeing your instructions and I absolutely love it, thanks London
– Kevin A.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Dried oregano: This is the backbone of the blend. Its warm, slightly peppery flavor is what makes it taste Italian.
- Dried basil: Adds a sweet, herby note. Look for dried leaf basil, not ground.
- Dried parsley: Brings a mild, fresh flavor and lots of green color. Don’t skip it, since it balances the stronger herbs.
- Dried rosemary: Earthy and a little piney. Crush the needles between your fingers as you add them for a finer blend.
- Dried thyme: Subtle and earthy. If you happen to have marjoram, it’s a great swap here.
- Garlic powder: Savory depth in every pinch. It’s what makes this blend taste finished.
- Red pepper flakes: Just a hint of warmth. Leave them out for little ones, or add more if you like heat.
How to Make Homemade Italian Seasoning
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Whisk it all together
Add all of the herbs and spices to a small bowl, or right into your storage jar. Whisk or shake until everything is evenly mixed.
Short on dishes? Mix it right in the jar. Pop the lid on and give it a good shake.
Store it
Transfer the blend to an airtight jar and keep it somewhere cool and dark, like your pantry.
Skip the cabinet above the stove, since heat and steam fade dried herbs fast.
My all-time FAVE spice jars!
I got these cute spice jars to organize all of my spices and dried herbs and now it’s SO easy to find exactly what I need!
Plus, they come with blank labels so you can add your own personalized ones for your homemade seasoning mixes.
FAQs
This recipe makes about ¼ cup plus 2 teaspoons, or roughly 14 teaspoons of seasoning. It’s easy to double or triple if you want a bigger jar on hand.
As a starting point, use 1 to 2 teaspoons per pound of chicken, meat, or veggies, or about 1 tablespoon for a big pot of sauce or soup. Taste, then add more from there.
Keep your Italian seasoning in an airtight jar in a cool, dark, dry place. It tastes its best within 6 months and will keep for 1 to 2 years, though the herbs slowly lose their punch.
Pick a jar the blend just fits into, since less air means fresher herbs. These 4 oz spice containers are the perfect size.
I don’t recommend it for this blend. Fresh herbs spoil quickly and have a different strength than dried, so the mix won’t keep.
Equal parts dried basil and dried oregano will get you close. Add a pinch of garlic powder if you have it.
This one is! There’s no salt in the blend, so you can season each dish to taste.
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Italian Seasoning Recipe
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Ingredients
- 1 tablespoon oregano dried
- 1 tablespoon basil dried
- 1 tablespoon parsley dried
- 2 teaspoons rosemary dried
- 2 teaspoons thyme dried
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes plus more to taste, optional
Instructions
- Add all ingredients to a medium-sized bowl and whisk to combine.1 tablespoon oregano, 1 tablespoon basil, 1 tablespoon parsley, 2 teaspoons rosemary, 2 teaspoons thyme, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes
- Store seasoning mix in an airtight container for up to 2 years in a cool dry place.
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Video
Notes
- Prep and store. This recipe is super simple to make in advance. When stored properly in an airtight container away from heat and moisture, this Italian seasoning blend will last for up to 1-2 years.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ways to Use Italian Seasoning
This blend is the star of my homemade Italian Dressing, and it’s what gives my Italian Oven-Roasted Vegetables that classic flavor.
I also stir it into Pasta Primavera and layer it into Baked Eggplant Parmesan. Beyond that, sprinkle it on chicken, stir it into soups, or brush it onto garlic bread.
More Homemade Spice Blends
Once you start making your own spice blends, it’s hard to go back. Try one of these next:
I made home made Olive Garden style Italian dressing after seeing your instructions and I absolutely love it , thanks London
Yay! So happy to hear you enjoyed the recipe, Kevin! Thanks so much for taking the time to leave a comment!
Amazing recipes 😍thankyou ♥️
Yay! So happy to hear you enjoyed the recipe, Maria! Thanks so much for taking the time to leave a comment and rating!
I haven’t tried it yet but it sounds great! I was wondering if you could use green rosemary?
If you mean fresh rosemary, I would not recommend it. Fresh herbs will not last and have a very different potency than the dried version.