This dry Italian seasoning packet is a quick homemade blend of familiar dried herbs, garlic, and onion, ready to use in sauces, dressings, marinades, and more. It takes only a few minutes to mix, and making it yourself lets you adjust the salt and herbs to suit your cooking.
Ingredients
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried rosemary, crushed between your fingers
- 1 tablespoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt, optional
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes, optional
Instructions
- Measure the basil, oregano, parsley, rosemary, thyme, and marjoram into a small bowl. Rub the rosemary between your fingers as you add it so the pieces are small enough to mix evenly.
- Add the garlic powder, onion powder, salt if using, black pepper, and red pepper flakes if desired. Stir thoroughly, breaking up any clumps of powder with the back of a spoon.
- For a finer, more uniform blend, pulse the mixture briefly in a clean spice grinder or small food processor. This is optional; avoid grinding it for long, since the herbs can turn dusty and lose their distinct texture.
- Transfer the seasoning to a clean, completely dry, airtight jar or small packet. Label it with the name and date, then store it away from heat, light, and moisture.
- Use about 1 to 2 teaspoons to season 1 pound of meat or vegetables, or start with 1 teaspoon in a small batch of sauce or dressing and adjust to taste. If you leave out the salt, season the dish separately.
Tips
- Check your herbs: Dried herbs gradually lose aroma. Crush a pinch between your fingers and smell it; if the scent is faint or stale, replace that herb before mixing a batch.
- Keep moisture out: Use a dry spoon when measuring from the jar, and do not shake seasoning directly over a steaming pot. Steam can make the powder clump and shorten its shelf life.
- Choose your salt level: The salt is optional, which makes this blend easier to use in recipes that already contain salty ingredients such as stock, cheese, or cured meat. If you want a packet closer to a salty commercial mix, add salt to the dish according to its recipe rather than salting this whole batch heavily.
- Crush whole-leaf herbs: Dried rosemary can be woody in large pieces. Crush it well, or grind the entire blend briefly if you prefer a finer texture.
Serving Suggestions
Stir the seasoning into tomato sauce, soup, or a pan of roasted vegetables. For a simple dressing, whisk 1 teaspoon of the blend with 3 tablespoons olive oil, 1 tablespoon vinegar or lemon juice, and a little mustard; taste before adding salt. To make an easy bread dip, combine 1 teaspoon seasoning with ¼ cup olive oil and let it stand for 10 minutes so the dried herbs can soften slightly.
It also works as a starting point for seasoning chicken, fish, meatballs, or beans. Sprinkle it on before cooking, mixing it into the food rather than relying on a thick coating to stay in place. If using it on food cooked over direct high heat, watch closely: dried garlic and herbs can scorch.
Variations
- Without marjoram: Replace it with an equal amount of oregano or thyme. The flavor will be a little less sweet and rounded, but the blend will still work well.
- More savory: Add ½ teaspoon additional garlic powder or onion powder. Increase gradually so those flavors do not overwhelm the herbs.
- Spicier: Increase the red pepper flakes to ½ teaspoon, or leave them out for a mild blend.
- Salt-free: Omit the salt entirely and season each dish separately. The herb proportions otherwise stay the same.
- Finer packet-style mix: Grind the herbs briefly, then sift out any tough rosemary pieces if needed. A packet-style texture is convenient, but whole dried herbs generally keep their aroma longer.
Storage and Reheating
Store the dry blend in an airtight container in a cool, dry cupboard, away from the stove, sunlight, and damp utensils. For the best flavor, use it within 6 months; it may remain safe to use longer if it stays dry, but its aroma will gradually fade. Discard it if it becomes damp, develops mold, or smells unusual. This is a shelf-stable dry seasoning, so it does not need reheating.
If you mix the seasoning into oil, dressing, or another prepared food, the storage rules change. Refrigerate the prepared mixture promptly in a covered container and follow the safe storage time for its other ingredients; do not leave a homemade garlic-and-oil mixture at room temperature. The dry blend itself should remain separate until needed.
Frequently Asked Questions
How much seasoning does this recipe make?
This recipe makes roughly ½ cup, depending on how finely the herbs are crushed and how they are measured. That is enough for several meals; portion it into small packets if you want single-use amounts.
Is this the same as a store-bought Italian seasoning packet?
It is a homemade dry herb blend in the same general style, but commercial packets vary and may contain more salt, sugar, starch, or other flavorings. This recipe keeps the salt optional and does not include thickeners.
Can I use fresh herbs instead?
Not in this dry packet recipe. Fresh herbs contain moisture and will not store safely or predictably in a dry blend. Add fresh herbs directly to the dish, or dry them completely using a reliable food-drying method before making a shelf-stable mix.
Can I use this seasoning as a substitute for Italian seasoning?
Yes. Start with the amount your recipe calls for, then taste and adjust. Because this mix includes garlic and onion powder, it may taste more savory than a basic herb-only blend; reduce or omit those powders if the recipe already has plenty.
Why did my seasoning clump?
Moisture is the most common cause, often from a damp spoon or shaking the jar over a steaming pan. If the mix is merely clumpy but completely dry and smells normal, break it up before use and store it with a dry utensil. Discard it if it is wet, moldy, or off-smelling.
Can I double the recipe?
Yes. Multiply each ingredient by two and mix in a larger bowl, taking care to distribute the salt and powders evenly. Make only as much as you can use while the dried herbs are still aromatic.