Italian Seasoning Recipe

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?

Italian Seasoning is great to keep on hand for homemade marinara sauce like my Easy 20 Minute Marinara or Sausage Marinara.  It is also wonderful in Make Ahead Meatballs.

Homemade Italian Seasoning

How to make your own Italian Seasoning

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Course: Seasonings

Cuisine: Italian

Keyword: Dairy Free, Gluten Free, Low Carb, Quick Recipes, Vegan Recipes, Vegetarian recipes

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 10 servings

Author: Meghan McMorrow | Fox and Briar

Ingredients

• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 2 tablespoons dried marjoram
• 1 tablespoons dried rosemary
• 1 tablespoon dried fennel

Instructions

• 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.

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!