The Kitchn: Making your own Italian seasoning couldn’t be easier
Makes about 1/2 cup
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried parsley
1 tablespoon dried thyme
2 teaspoons dried rosemary
1 teaspoon dried marjoram (optional)
1. Place 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon dried thyme, 2 teaspoons dried rosemary, and 1 teaspoon dried marjoram if desired in a small jar or airtight container. Seal and shake to combine.
Recipe notes: Italian seasoning made from freshly purchased herbs can be stored in an airtight container in a cool, dry place for up to one year. If using already opened containers to assemble the mix, plan on a three-month shelf life or as long as the mixture is aromatic.
(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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