Italian Seasoning Recipe
User Reviews
4.9
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Prep Time
5 mins
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Total Time
5 mins
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Servings
6 tablespoons
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Calories
3 kcal
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Course
Condiments
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Cuisine
Italian
Italian Seasoning Recipe
Description
The Italian Seasoning Recipe is a straightforward mix of dried herbs that are staples in Italian cooking. Basil, oregano, thyme, rosemary, marjoram, and parsley create a well-rounded blend that captures earthy, sweet, and aromatic qualities. A pinch of chili flakes can be added optionally for a mild heat. Preparing this seasoning involves combining these dried herbs evenly and storing them in a pantry-ready container.
This blend is ideal for adding consistent Italian herb flavors to homemade sauces, soups, roasted vegetables, meats, and breads. Because it is all dried herbs, it keeps well for long-term use, making it practical to have on hand in the kitchen.
Making your own blend allows control over the proportions and the optional heat level from chili flakes. Consider using fresh herbs if available for a brighter flavor in a pinch, but the dried blend offers lasting convenience.
Ingredients
- 1 tablespoon basil dried
- 1 tablespoon oregano dried
- 1 tablespoon thyme dried
- 1 tablespoon rosemary dried
- 1 tablespoon marjoram dried
- 1 tablespoon parsley dried
- chili flakes if you like a touch of spice, optional, dried, 1 teaspoon
Instructions
- Mix the spices together in a small bowl.
- Transfer the Italian seasoning to a glass jar then store it in your pantry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tablespoons
Amount Per Serving
Calories 3 kcal
% Daily Value*
| Serving | 1 teaspoon | |
| Calories | 3kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.