Homemade Italian Seasoning Mix Recipe
Make your own Italian seasoning blend at home with seven dried herbs: basil, marjoram, oregano, rosemary, sage, savory, and thyme. This custom mix costs less than store-bought versions and lets you control freshness and intensity. The combination delivers warm, herbaceous notes with subtle peppery undertones from the savory and thyme, balanced by the bright anise hints of basil and the earthiness of rosemary. Perfect for home cooks who use Italian herbs regularly in pasta sauces, soups, roasted vegetables, and meat dishes. Make it once and you'll have seasoning on hand for months. This version includes savory, which many commercial blends skip, adding complexity that enhances everyday dishes. Store in an airtight container away from heat and light to preserve potency.
Ingredients
- 2 tablespoons basil, dried, rubbed
- 2 tablespoons marjoram, dried, rubbedoregano1:1dried herb
oregano more assertive; marjoram is sweeter
- 2 tablespoons oregano, dried, rubbed
- 2 tablespoons rosemary, dried, rubbed
- 2 tablespoons sage, dried, rubbed
- 2 tablespoons savory, dried, rubbedoregano1:1dried herb
savory adds peppery depth; oregano slightly stronger
- 2 tablespoons thyme, dried, rubbed
Instructions
- 1
Combine all dried herbs in a bowl.
- 2
Transfer mixture to a sealed container, jar, or bag.
- 3
Label with contents and date.
- 4
Store in a cool, dark place.
Tips
Rub dried herbs between your palms before measuring to release essential oils and break up clumps, ensuring more even distribution and stronger flavor throughout your blend.
Store in glass jars away from direct sunlight, heat, and moisture. Replace after 6-12 months when aroma fades; older herbs lose potency and flavor impact.
Use one teaspoon of blend per cup of liquid in sauces, soups, and dressings. Adjust by taste; homemade blends often pack more punch than commercial versions.
Good to Know
Sealed glass jar or airtight container in cool, dark cupboard. Maintains flavor 6-12 months.
Mix and store up to one year ahead.
Common Mistakes
Use fresh dried herbs within the year to avoid stale, muted flavors in finished dishes.
Avoid sunlight exposure to prevent color loss and flavor degradation.
Substitutions
FAQ
Can I use fresh herbs instead of dried?
Fresh herbs contain more water and spoil quickly. If using fresh, chop finely, dry in a low oven at 50C for 1-2 hours until brittle, then mix. Fresh herbs are three times more potent by weight than dried, so reduce quantities accordingly.
How long does homemade Italian seasoning keep?
Properly stored in an airtight container away from light and heat, your blend lasts 6-12 months. After one year, flavor and aroma noticeably fade. Freeze in ice cube trays with olive oil for extended shelf life up to two years.
What if I don't have all seven herbs?
Skip savory or marjoram; most recipes function with oregano, basil, rosemary, and thyme. Use equal parts for herbs you include. Avoid omitting rosemary and oregano, which anchor the blend's Italian character. Double remaining herbs to match original volume.