Italian Seasoning: What’s In It and How to Make It
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Short answer
Italian seasoning is a dried herb mix most often made of oregano, basil, thyme, rosemary and marjoram, sometimes with sage or red pepper flakes. It is an American-style pantry blend rather than a traditional Italian ingredient. Mix equal parts of the main herbs to make your own, and store it airtight.
Homemade Italian seasoning
2 tablespoons dried oregano, 2 tablespoons dried basil, 1 tablespoon dried thyme, 1 tablespoon dried marjoram, 1 teaspoon dried rosemary (crumbled), and optionally ½ teaspoon red pepper flakes or 1 teaspoon dried sage.
Mix well and store in a sealed jar away from heat and light. Dried herbs lose aroma over time, so small batches stay fresher.
Is it used in Italy?
Italian cooks generally reach for individual herbs — fresh basil, dried oregano, rosemary with roasts — rather than one premixed blend. The jar labeled “Italian seasoning” is best understood as a convenient Italian-American and American pantry staple.
Italian seasoning vs. Italian sausage seasoning
They are different. Sausage seasoning is built around salt, fennel seed, black pepper, garlic and chile flakes for pork. Herb-only Italian seasoning won’t make ground pork taste like Italian sausage on its own. Use the sausage seasoning blend recipe for that.
Where to use it
Garlic bread, roasted vegetables, salad dressing, meatballs, marinades, quick tomato sauces, and roasted potatoes. Add dried herbs early in cooking so they bloom; finish with fresh herbs if you have them.
Common questions
- Can I substitute Italian seasoning for oregano?
- Usually yes, in equal amounts; the flavor will be a bit more rounded.
- Fresh vs. dried?
- Use about three times as much fresh herb as dried.
- How long does it keep?
- It is safe for a long time but loses aroma; most cooks replace it after six months to a year.
- Does it contain salt?
- Pure herb blends don’t, but some store brands add salt or garlic — check the label.
Make it
More straight answers
Cite this guide: “Italian Seasoning: What’s In It and How to Make It” — Uncle Larry Adventures, https://unclelarryadventures.com/guides/what-is-in-italian-seasoning
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Quick answer
How do you make Italian sausage lower in sodium?
Grind your own and use 1 teaspoon of salt per pound instead of the commercial 2 — that takes a link from roughly 600 mg of sodium to about 300 mg. Replace the missing punch with extra fennel, garlic, black pepper and a squeeze of lemon at the table.