Make a homemade Italian seasoning packet with pantry herbs and spices in just a few minutes. This balanced, salt-free blend captures the familiar savory flavor of a store-bought packet, while letting you adjust the ingredients to suit your recipe and control the salt.
Ingredients
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon dried parsley
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary, crushed finely
- 1 teaspoon dried marjoram
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon fine salt, optional
Instructions
- Check the herbs. Use dried herbs that smell fragrant when rubbed between your fingers. If the aroma is faint or stale, replace them for a more flavorful mix. Crush the rosemary between your fingers or briefly grind it so its pieces are similar in size to the other herbs.
- Combine. Put the oregano, basil, parsley, garlic powder, onion powder, thyme, rosemary, marjoram, and black pepper in a small bowl. Add red pepper flakes and salt if using.
- Mix thoroughly. Stir until the herbs and seasonings are evenly distributed. Break up any clumps of garlic or onion powder with the back of a spoon. For a finer, more uniform texture, pulse the mixture briefly in a spice grinder; avoid grinding it into dust.
- Portion or store. Use about 3 tablespoons of the mix as a practical substitute for one typical 1-ounce Italian dressing-seasoning packet. Packet sizes and salt levels vary, so taste the finished dish and adjust rather than adding extra salt automatically. Transfer unused seasoning to a clean, dry, airtight jar or small bag.
Tips
- Keep the blend dry. Use a completely dry spoon, bowl, and storage container. Moisture can cause clumping and shorten the mix’s shelf life.
- Adjust the salt for the recipe. This recipe is deliberately low in salt. Add salt to the dish itself, especially if you are replacing a packet that includes salt. For a low-sodium meal, leave the optional salt out.
- Crush rosemary well. Whole dried rosemary needles can be tough and unpleasant in a quick sauce. Crush them finely, or leave them out if you prefer a softer texture.
- Scale it carefully. For an easy half batch, divide every ingredient by two. If making a larger batch, mix it well before each use because fine powders can settle differently from leafy herbs.
Serving Suggestions
Use the mix in recipes that call for Italian seasoning, or start with 1 to 2 teaspoons in a dish and add more to taste. It works well stirred into tomato sauce, soup, meatballs, roasted vegetables, or a simple vinaigrette. For a quick seasoning for chicken or vegetables, combine 1 tablespoon of the blend with 1 tablespoon olive oil and a squeeze of lemon, then coat the food before cooking.
For a dressing-style seasoning, whisk 1 tablespoon of the blend with ¼ cup olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon Dijon mustard. Season with salt to taste. This makes a quick vinaigrette; it will not taste exactly like a commercial Italian dressing packet, which may contain sugar, cheese, or other flavorings.
Variations
More savory: Add 1 teaspoon nutritional yeast for a subtle savory note, or 1 teaspoon sugar if you want a touch of sweetness for dressing-style recipes. Both are optional and change the flavor from a basic herb blend.
Spicier: Increase the red pepper flakes to 1 teaspoon, or add them to the finished dish instead so you can control the heat.
Without garlic or onion: Omit either powder if you need to avoid it. The mix will be less like a typical seasoning packet, so build flavor with herbs and adjust the recipe’s other ingredients as needed.
With fresh herbs: Do not substitute fresh herbs in this dry mix. Fresh herbs add moisture and are best added directly to the dish during cooking; use roughly three times as much fresh herb as dried, adjusting to taste.
Storage and Reheating
Keep the seasoning in an airtight container in a cool, dark, dry cupboard, away from the stove and direct sunlight. For the best flavor, use it within 6 months; it may remain safe longer if kept dry, but dried herbs gradually lose their aroma. Label the container with the preparation date and discard the mix if it becomes damp, develops mold, or smells musty. This is a dry seasoning blend, so it does not need refrigeration. There is nothing to reheat; add it to food during preparation or cooking.
Frequently Asked Questions
How much homemade mix replaces one Italian seasoning packet?
Start with about 3 tablespoons for one typical 1-ounce packet. Commercial packets differ in weight, salt, and added ingredients, so check your recipe and season to taste. Add salt separately if the packet would normally provide it.
Is Italian seasoning the same as an Italian dressing packet?
No. Italian seasoning is primarily a blend of dried herbs and spices. A dressing packet may also contain salt, sugar, acids, cheese, or thickeners. This homemade blend can season a vinaigrette, but it will not duplicate every packaged dressing mix exactly.
Can I make this without a spice grinder?
Yes. A bowl and spoon are enough. Crush the rosemary by hand, then stir well. A grinder makes a finer mix but is not necessary for flavor.
Can I leave out the salt?
Yes. The salt is optional, and leaving it out makes the blend easier to use in recipes that already contain salty ingredients. Season the dish separately and taste as you go.
Can I use fresh herbs instead of dried?
Not in a seasoning mix intended for pantry storage. Fresh herbs contain moisture, which can make the blend spoil or clump. Add fresh herbs directly to your recipe instead.
Why does my homemade blend taste weak?
Dried herbs lose flavor over time, and some brands are milder than others. Check freshness, crush the herbs to release their aroma, and add the seasoning gradually until the dish tastes balanced.