The one seasoning blend I reach for every week is a mixture of my favorite dried herbs. A sprinkle of homemade Italian seasoning adds flavor to roasted potatoes, simmering marinara sauce, juicy roast chicken, and more.

Thankfully, making your own Italian seasoning couldn’t be easier. Simply mix together a few dried herbs already in your pantry, and that’s it! Building your own mix gives you control over its freshness, potency, and flavor profile, and saves you a trip to the store. Let’s get started!

What is Italian seasoning made of?

Italian seasoning is a mixture of dried herbs and sometimes spices. It has a versatile, mild herbal flavor. Typically, it contains dried oregano, basil, parsley, thyme, rosemary, and sometimes marjoram. While garlic powder or crushed red pepper flakes are also sometimes included, these additions can settle to the bottom of the jar and limit the versatility of the mixture.

What’s the difference between Italian seasoning and herbs de Provence?

Like Italian seasoning, herbs de Provence is also a mixture of dried herbs. Named for the region in southern France, herbs de Provence is an all-purpose seasoning for French and Mediterranean dishes.

How do you make Italian seasoning from scratch?

You can either start with freshly purchased bottles of dried herbs from a grocer with high spice aisle turnover (the more shoppers buying spices means the bottles are restocked with more frequency), or use up the last bits of seasonings in jars you have at home.

Either way, mix together all of the ingredients in a bowl, transfer to a jar, and store in a cool, dark place. If you start with new dried herbs, the mixture should last about a year. If you start with opened jars, plan on keeping the mix made for about three months, or as long as it’s fragrant.

Italian Seasoning Recipe

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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