If you love Italian food, this homemade Italian herb seasoning deserves a permanent spot in your pantry. Forget the store-bought stuff, this fragrant blend of dried herbs will instantly level up your sauces, pizzas, soups, and marinades.
Making your own Italian herb mix is incredibly easy, and it tastes so much fresher than pre-made versions. Store-bought seasoning blends may include fillers, excess salt, or old herbs that have already lost their punch. When you mix your own, you control the quality!
Why You'll Love This Homemade Italian Herb Mix
There's something so satisfying about having a jar of homemade seasoning ready to go. I use this blend constantly: in my Eggplant Stacks with Tomato Sauce, on my Cavolo Nero Salad, sprinkled over roasted vegetables or garlic bread...
This recipe uses six classic herbs that are easy to find in any supermarket - basil, oregano, thyme, rosemary, marjoram, and sage. The mix is aromatic, balanced, and versatile. If you're the type of cook who loves quick flavor shortcuts, this blend will become your secret weapon.
What's In Italian Herb Seasoning
While every Italian nonna probably has her own version, the base usually includes:
- Dried basil - mild, fresh, and slightly sweet
- Dried oregano - bold and aromatic, the backbone of Italian flavor
- Dried thyme - earthy and grounding
- Dried rosemary - fragrant and slightly piney
- Dried marjoram - softer and more floral than oregano
- Dried sage - adds a subtle savory depth that elevates sauces and roasts
Unlike some pre-mixed seasonings, this blend contains no salt or pepper, giving you full control when seasoning your dishes.
Top Tips:
- People often store homemade seasonings in the wrong type of container. Moisture and light are the enemies of dried herbs! Use an airtight glass jar and store it in a dark, cool spot.
- Another common issue? Too much oregano. While oregano is delicious, it can easily overpower the other herbs. Personally, I love oregano, so my Italian Herb Seasoning is quite heavy on it. Use half the recommended quantity if you're not too big a fan.
Frequently Asked Questions
It's great for pasta sauces, pizza, lasagna, grilled veggies, soups, and even salad dressings. Sprinkle it anywhere you'd use Italian flavors.
No, Herbs de Provence includes a few other ingredients, often (summer) savory, tarragon, and sometimes lavender, which gives it a more floral flavor.
Dried herbs lose potency after 6-12 months. Always store them away from heat and sunlight, and check freshness by rubbing them between your fingers. If there's no aroma, it's time to refresh.
Homemade Italian Herb Seasoning
Equipment
- glass jar
Ingredients
- 2 tablespoon dried basil
- 2 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried marjoram
- 1 tablespoon dried sage
Instructions
- Combine all herbs in a small bowl or airtight glass jar.
- Stir or shake well to combine evenly.
- Store in a cool, dark place for up to 12 months.
Notes
- Storage tip: Use a clean, dry spoon every time you scoop some out to prevent moisture.
- Variation idea: Love a little heat? Add ½ teaspoon crushed red pepper flakes for a spicy kick!
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