Ever wonder how to make your own Italian Seasoning? Here is a simple recipe for homemade Italian seasoning. Make a big batch to have on hand to add to all your favorite Italian recipes!
It’s no secret that I love buying my spices in bulk. Not only is it SO MUCH cheaper, but often the spices are fresher. That is why I love making my own spice blends. I’ve post some before, including my Homemade Pumpkin Spice and Homemade Taco Seasoning. And now I want to show you how to make Italian Seasoning!
A few weeks ago I shared a few recipe that used Italian Seasoning, – like this Baked Greek Chicken and this Israeli Couscous Salad and a few of you asked me to share my Homemade Italian Seasoning Recipe -so here it is!
What is in Italian Seasoning?
My Homemade Italian Seasoning has dried oregano, basil, thyme, marjoram, rosemary and fennel.
Although some Italian Seasoning Recipes use red pepper flakes, I decided to leave them out of this recipe so they can be added separately to dishes to accommodate personal tastes.
Some blends also have dried parsley.
I like to grind the fennel and rosemary in a mortar and pestle before mixing them with the other spices. Grinding the spices helps release some of their oils and makes them more fragrant and flavorful. I also find that dried rosemary and fennel are larger in size, and that can sometimes be unpleasant when eating them in food. Grinding them just a little helps them integrate into the spice mixture better. If you don’t have a mortar and pestle, you can also use a spice grinder to do this.
What Can you use Italian Seasoning in?
Homemade Italian Seasoning
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoon dried thyme
- 2 tbsp dried margoram
- 1 tablespoons dried rosemary
- 1 TBSP dried fennel
- Combine the rosemary and fennel in a mortar and pestle, crush until they are in small bits. If you don't have a mortar and pestle, you can also use a spice grinder. Grind until the spices are a coarse consistency (not a powder).
- Combine the rosemary and fennel with the rest of the spices. Stir to fully mix.
- Store in a glass, airtight container for up to 6 months.