What Makes This Blend Different
This blend was inspired by Morton & Bassett Italian seasoning I used while I was in Colorado, and it completely changed how I think about this pantry staple.
Italian seasoning is one of those things most people grab without thinking, but once you make your own, you realize how much better it can be.
This isn’t just a mix of dried green herbs. When it’s balanced right, it should have depth, warmth, and just enough brightness to make everything from sauces to roasted vegetables taste more complete.
This is not your everyday homemade Italian seasoning.
Most blends stick to the basics, just dried green herbs mixed together. This one goes a step further. It includes ingredients like sage, coriander, and paprika, which add depth, warmth, and a more balanced flavor that you can actually taste in your cooking.
It’s still simple, still clean, but it has a richness that sets it apart and makes it something you’ll reach for even more often.
Why Make Your Own
Most store-bought Italian seasoning blends are heavy on a few herbs and light on everything else. They get the job done, but they can taste flat.
Making your own lets you:
Control the balance of flavors
Skip fillers and anti-caking agents
Adjust it to how you actually cook
And once you have it on hand, it becomes one of those blends you reach for constantly.
Italian Seasoning
Equipment
- 1 spice grinder optional
Ingredients
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp paprika (sweet, not smoked)
- 1 tsp garlic powder optional
- 3/4 tsp ground coriander
- 1/2 tsp rubbed sage
- 1/2 tsp red pepper flakes
- 1 tsp dried marjoram (if you have it)
Instructions
- Add all ingredients to a spice grinder
- You only want to give it 2 or 3 quick blitzes
- You only want to break up the dried herbs to help release the oils and make it more uniform, don't turn it into dust
- Store in an airtight container in a dark place for up to 12 weeks
Notes
- This blend is best when lightly pulsed, not simply stirred, especially because of the rosemary.You’re looking for a slightly finer texture with visible herbs, not a fully ground powder.Marjoram adds a subtle sweetness and balance, but the blend is still excellent without it.For the best flavor, rub a pinch between your fingers before using.