You can make Italian seasoning at home with spices you already have on hand. Sprinkle it over pizza, add it to pasta dishes and more!
Ingredients and substitutions
- dried parsley – there's no good substitute for this, but you can leave it out and add fresh parsley when cooking
- dried thyme – there's no substitute for this unfortunately
- dried rosemary – you can use marjoram if you have that on hand instead
- dried basil – there's no good substitute for this, but you can leave it out and add fresh basil when cooking
- oregano – there's no substitute for this unfortunately
How to use Italian seasoning
How to store your spice blends
- Download your spice jar labels then purchase some sticker paper for your printer
- Make sure to purchase some spice jars as well
- **Get my full list of kitchen essentials here**
Easy Italian Seasoning {Never Buy it Again!}
You can make Italian seasoning at home with spices you already have on hand. Sprinkle it over pizza, add it to pasta dishes and more!
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Servings: 8
Ingredients
- 1 tbsp dried parsley
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried basil
- 1 tbsp dried oregano
Instructions
- Mix all ingredients together in a bowl then funnel into a spice jar if desired. We have linked to the ones we use above this recipe card.
- Add sticker label to your jar if desired. Download our free template and purchase sticker printer paper above the recipe card.
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Frequently Asked Questions
Is there garlic in Italian seasoning?
Some recipes for Italian seasoning include garlic powder, but mine doesn't. I prefer using fresh garlic when cooking instead for extra flavour.
Can I substitute Italian seasoning for Herbs de Provence?
Both Italian seasoning and Herbs de Provence include similar spices, you should be able to substitute one for the other. I recommend adding some savory or lavender on top of Italian seasoning for a better Herbs de Provence substitute.
How long will it last in my pantry?
Enjoy within 6 months for the freshest flavour but you can keep it on hand for up to a year.
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