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Homemade Italian Seasoning

Make your own Homemade Italian Seasoning in just 5 minutes with 5 common dried herbs that you probably already have in your spice cabinet!

Before you run to the store to buy Italian seasoning, see if you have dried basil, oregano, parsley, rosemary, and thyme. If so, you’ve already got everything you need to mix up a batch!

I am a really BIG fan of homemade spice mixes and seasoning blends.

So many are made with basic herbs and spices that most home cooks keep on hand, and so it just makes good sense to make them yourself instead of buying them. Why pay for something you already have?

Plus, you can control the quality of the ingredients as well as adjust the amount of any of them to suit your own personal tastes.

And it really helps out when you’re in the middle of cooking a recipe that calls for a seasoning blend that you thought you have but don’t (been there sooo many times…which is how I became such a fan of making my own).

Italian seasoning is probably one of the most popular seasoning mixes out there, and you can use this homemade seasoning in any recipe that calls for it.

It adds delicious flavor to so many things: sauces, soups, salads, salad dressings and marinades, casseroles, meats, seafood, potatoes, breads, pizza, and lots more.

Let’s get right to it!

a white plate with all of the herbs needed to make homemade Italian seasoning and a measuring spoon on the side

Ingredients You Need:

Note: Ingredient amounts are in the recipe card below.

  • Dried basil
  • Dried oregano
  • Dried parsley
  • Dried rosemary
  • Dried thyme

Here’s a Look at How to Make Homemade Italian Seasoning:

3 images; one of 5 dried herbs in a bowl with a measuring spoon on the side with text that says place all of the herbs in a bowl; one of the herbs in the bowl stirred together with a spoon with text that says mix until well combined; one of the herb mixture in a mason jar with text that says transfer to a jar to store

Recipe Tips & Tidbits:

  • Crush the rosemary leaves before adding them if you’d prefer not to have the larger pieces.
  • If you’d rather an overall finer consistency, pulse your herb mixture in a spice grinder or food processor until it’s exactly how you want it.
  • Many Italian seasoning blend recipes call for marjoram, which is often said to be somewhat similar to oregano. This is not an herb that I stock because I never use it, so I use parsley instead.
    • If you have marjoram and would like to use it, you can either use 2 tablespoons instead of the parsley or you can simply add 2 tablespoons in addition to the parsley.
  • Feel free to adjust the amounts of any of the herbs to suit your own personal tastes.
  • This is a basic herbs-only, classic Italian seasoning. You could also add other spices, such as garlic powder and crushed red pepper flakes, if you’d like.
  • Store your Italian seasoning mix in a jar or other airtight container in a cool, dark place like a cabinet or drawer that is not near the stove. Light and (especially) heat are the enemy of dried herbs and spices.
    • The fresher your herbs, the longer your spice mix will last (when stored properly).
    • According to McCormick, dried herbs and seasoning blends can actually last for up to 1 to 3 years.
    • I judge my dried herbs by smell and also by flavor. If they don’t smell very strong or if they just aren’t producing the same flavor in my food that they once did, it’s time to replace them.
a tablespoon of homemade Italian seasoning in front of a white bowl of seasoning

I hope you try this Homemade Italian Seasoning recipe and love it as much as I do. Thanks for visiting today!

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If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

a tablespoonful of homemade Italian seasoning being held over a bowl of seasoning

Homemade Italian Seasoning

Make your own Homemade Italian Seasoning in just 5 minutes with 5 common dried herbs that you probably already have in your spice cabinet!
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10 tablespoons (a little more than a half cup)
Estimated Calories: 2

Ingredients

  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme

Instructions

  • Place all ingredients in a bowl and stir until well-combined.
    Alternately, you can place all the ingredients in a jar with a lid and shake until well-combined.
  • Transfer to an airtight container (I use a mason jar).
  • Store in a cool, dark place (light and especially heat are the enemies of dried herbs and spices).

Notes

  • If you’d prefer not to have the larger rosemary leaves, give them a crush before adding them.
  • If you’d rather an overall finer consistency, pulse your herb mixture in a spice grinder or food processor until it’s exactly how you want it.
  • Many Italian seasoning blend recipes call for marjoram, which is often said to be somewhat similar to oregano. This is not an herb that I stock because I never use it, so I use parsley instead.
    • If you have marjoram and would like to use it, you can either use 2 tablespoons instead of the parsley or you can simply add 2 tablespoons in addition to the parsley.
  • Feel free to adjust the amounts of any of the herbs to suit your own personal tastes.
  • The fresher your herbs, the longer your spice mix will last.
  • Stored properly, dried herbs and seasoning blends can last for up to 1 to 3 years.
  • Estimated calories shown are for 1 teaspoon of seasoning.
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