Italian Seasoning

This homemade Italian seasoning combines six pantry herbs and spices in one balanced, salt-free blend. It takes just 5 minutes to make and is ready to use in pasta sauces, pizza, chicken, roasted vegetables, soups, and marinades.

I make my own seasoning blends so I can control the ingredients and keep the flavor consistent from one recipe to the next. This is one of the blends I reach for most often, and the recipe makes ½ cup, enough to keep in the pantry for busy weeknight meals.

What’s in Italian Seasoning?

Italian seasoning is a dried herb blend commonly used in Italian-American cooking. The ingredients vary, but most versions include oregano, basil, thyme, and rosemary. Some blends also contain marjoram, parsley, sage, garlic, or crushed red pepper.

My version uses oregano, basil, rosemary, thyme, parsley, and granulated garlic. It contains no added salt or red pepper, so you can season and adjust the heat separately.

Italian Seasoning vs. Herbs de Provence

Both are dried herb blends, but their flavors are different. Italian seasoning typically includes basil, oregano, rosemary, and thyme, while Herbs de Provence commonly features thyme, rosemary, savory, marjoram, and sometimes lavender. You can substitute one for the other, but Herbs de Provence may give the dish a more floral flavor.

Storing Italian Seasoning

Store the seasoning in an airtight jar in a cool, dark, dry place away from heat and moisture. For the best flavor, use it within 6-12 months, and shake the jar before each use.

For a reliable electric spice grinder, I recommend this Cuisinart Spice and Nut Grinder. It’s the model we used at cookery school during my chef training, and I found it powerful, efficient, and easy to use.

My favorite feature is the removable stainless steel bowl, which makes it much easier to clean than grinders with fixed bowls. The bowl is dishwasher-safe, and the grinder also works well for chopping nuts.