Italian Seasoning

Over the years I've tried many, many, many Italian seasonings and each one was different. After I finished the last one in my pantry, I decided that if all these companies could make up their own Italian Seasoning blend, why shouldn't I?! Most of the blends included basil, oregano, thyme, and rosemary. Some blends also included parsley, cilantro, marjoram, sage, garlic, and black pepper. Different spices and different quantities of the spices led to totally different flavor profiles. I played around with the spices and settled on the blend below. I intentionally left out the garlic and black pepper because I like to add fresh garlic and season with salt and pepper to taste. I also opted for parsley instead of cilantro since I associate cilantro with Indian and Mexican food and parsley with Italian and French.

Ingredients

(starting at the top of the picture and going clockwise)

6 tbsp dried basil

6 tbsp dried oregano

4 tbsp dried parsley

4 tbsp dried marjoram

3 tbsp dried thyme

3 tbsp dried rosemary

1 tbsp dried sage

Directions

1.  Put all the spices in the airtight container you plan to store the Italian Seasoning in.  Shake to mix well.  This recipe makes about 1.5 cups of Italian Seasoning.