Italian Herb Seasoning
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. Makes 3 teaspoon or enough for a recipe that will serve 4 (use the slider below adjust).
Servings: 3 teaspoon
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Basil
- ¼ teaspoon Dried Rosemary
- ⅛ teaspoon Garlic Powder (not garlic salt)
- 1 pinch Red Pepper Flakes (optional)
- ½ teaspoon 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).
This recipe makes enough to season 1 lb of meat or any dish that will serve 4 people. Want to make a big batch? Use the handy slider next to “servings” above to customize the measurements.
Storage: A glass or plastic container saved from store-bought spices works great for storing your own seasoning blends. I have been using 4-oz mason jars for all of my spices and seasoning blends for nearly a decade. It’s inexpensive and looks super organized.
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.
Serving: 0.5teaspoon | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 292mg | Sugar: 1g | Iron: 1mg