Italian seasoning is one of my favorite mix of dried herbs and spices, and I love to season about anything with it. It’s an easy recipe that tastes better than store-bought and also cheaper.
It’s a mildly flavored seasoning that’s perfect for grilled vegetables, tomato sauces, pizza sauces, and even sprinkled on soup or croutons.
It’s time to show you exactly how I make my blend of spices.
Ingredients in Italian Seasoning
I think that everyone makes this recipe a little bit different, but my Italian seasoning includes:
- dried oregano
- dried marjoram
- dried thyme
- dried basil
- dried rosemary
- dried sage
- garlic powder
- red chili flakes
You can substitute the garlic powder to onion powder, add dried parsley, or more red chili flakes. It depends on your taste.
I like to have it on hand and season all the recipes with it. It’s not overly spicy. If you don’t have all these spices, feel free to omit. Use what you have on hand.
Did you know that this mix that we call Italian seasoning is not very popular in traditional Italian Cuisine? It’s called this way because Italians often cook with oregano, basil rosemary, and thyme.
How to Make Italian Seasoning
This recipe is extremely easy to make, and you’ll never reach the store to buy pre-packed again.
All you have to do is to gather all the spices, measure them, mix, and transfer to a jar.
How to Store
Keep the seasoning in an airtight container, a drawer or cupboard. It’s perfect to use for up to 6 months.
I make most of my seasonings at home because I can control the quality of the ingredients and avoid the extra salt. This Italian blend is also gluten-free and perfect to use in any recipe that calls for Italian seasoning.
Other Recipes You’ll Love
- Homemade Cajun Seasoning
- Easy Italian Caprese Salad Recipe
- One-Pot Low Carb and Keto Zuppa Toscana
- Stuffed Zucchini Boats
- Crispy Parmesan Baked Zucchini Fries
- Oven-Baked Crispy Chicken Tenders
- Combine all the ingredients in a bowl.
- Transfer the Italian seasoning in an airtight container.
- *Feel free to make a bigger batch if you’d like*
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: