Italian Seasoning

Prepared Italian Seasoning is used for 100s of recipes, but most commonly used to make tomato pizza and pasta sauce, soups, and salad dressings.

You can reduce salt and sodium in your diet by using herbs and spices.

No two brands of Italian seasoning are alike. Some use oregano, others use milder marjoram. Some have as few as 6 ingredients, others have 12 or more ingredients. Some are southern Italian, others are central or northern Italian.

Italian cooking uses flat-leaf parsley, basil, and oregano. If you garden and grow and dry herbs, you may have an abundance of these ingredients on hand.

If you use a lot of Italian seasoning, making your own is not only economical, but you can adjust the number, quantity, and type of ingredients to your taste.

Use this recipe as a baseline and adjust the ingredients to your needs.

This recipe makes about 20 1-teaspoon (5 ml) servings (about 1-oz, 28 g) and can be doubled.

Cook’s Tips:

• Italian seasoning can be course or fine. If you have ground rosemary, you can mix the ingredients using a spoon for a course seasoning mix.
• The finer you grind the herbs, the less you’ll need to season your recipe.

Substitute Ingredients

You can add or substitute ingredients in this recipe with the following. Use dried ingredients only:

• Chives
• Dill
• Onion Powder
• Red Pepper Flakes
• Sage
• Savory

Ingredients

• 3 tablespoons (45 ml) dried parsley
• 3 tablespoons (45 ml) dried oregano or marjoram
• 2 tablespoons (45 ml) dried basil
• 2 teaspoons (10 ml) garlic powder
• 2 teaspoons (10 ml) dried thyme
• 1 teaspoon (5 ml) dried rosemary
• 1/4 teaspoon (1.25 ml) ground black pepper

Method of Preparation