This classic Italian Herb Seasoning works in any Italian dish – to season meat, folded into meatballs, pasta sauce, sprinkled over pizza, in soups, or in marinades.
Red sauce Italian meals are a staple in our house. When I’m really stumped for a meal, a quick batch of ragu, meatballs from the freezer, store-bought tortellini with red sauce, or DIY pizza night (using crust from the freezer) can save the night. And these meals are almost always an easy win with kids…making them a win, well, with me.
Ingredients for Italian Herb Seasoning
- Dried Herbs – Dried oregano, dried parsley, dried thyme, dried basil, and dried rosemary give this seasoning a lot of fresh herb flavor. Feel free to skip one of the herbs on the list if you don’t have it on-hand or know you don’t prefer the flavor. Make sure you get dried herbs that are in small flakes (not ground herbs which can taste chalky or muted in some recipes where this seasoning blend might be used).
- Garlic Powder – Even though you may end up adding fresh garlic to an Italian recipe, some garlic powder in this seasoning mix really helps ensure you get that classic Italian flavor.
- Red Pepper Flakes – Totally optional, but a small amount of red pepper flakes gives the seasoning a subtle heat.
- Salt – It’s up to you if you’d like to add salt to this seasoning mix. If you prefer, you can make and store the seasoning without salt – just be sure to add it later when you use the seasoning in a recipe.
Ways to Use Italian Herb Seasoning
- Rub for whole cuts of meat (chicken, pork, or beef)
- Marinade (like for Herb Marinated Pork Chops)
- Pizza (sprinkled on top or to make the sauce like in this Deep Dish Pizza)
- Soups / Stews (like Italian Meatball and Orzo Soup)
- Pasta Sauce
- Topping breads like focaccia
- Italian Vinaigrette
- Sprinkled over salad
How Long Do Dried Herbs and Spices Last?
We’ve all been guilty of letting dried herbs and spices linger in our spice cabinet for years (decades?). If kept in a cool, dry place, it’s rare for any of these pantry staples to actually go bad, but they will definitely lose flavor. If you ever find yourself thinking that a dish you cooked is bland or lacking in flavor, old dried herbs and spices might be the culprit.
Here’s a general guide to how long dried herbs and spices last for maximum flavor:
- Ground spices – 1 year (for the best flavor, use within 6 months)
- Dried Herbs – 1 year
- Whole spices – 2 to 3 years
Seasoning blends will taste best if used within 6 months (but most can be safely stored in a cool, dry place for up to 1 year).
Italian Herb Seasoning
- 4 oz Mason Jars
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Parsley
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Basil
- 1/4 tsp Dried Rosemary
- 1/8 tsp Garlic Powder (not garlic salt)
- 1 pinch Red Pepper Flakes (optional)
- 1/2 tsp Salt (optional; see note)
- Combine all ingredients in an airtight container.
- Seasoning blends will taste best if used within 6 months (but most can be safely stored in a cool, dry place for up to a year).
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