Homemade Italian Seasoning

This homemade Italian seasoning is a simple 6-herb blend of oregano, basil, rosemary, thyme, marjoram, and parsley, with no garlic powder, onion powder, or red pepper flakes added in. That makes it different from most Italian seasoning recipes! Use it in dressings, dipping oils, or marinades without clashing with the garlic and onion already in your dish. Ready in five minutes with pantry staples. Use it in sauces, on pizza, in garlic bread, or anywhere you want pure Italian herb flavor.

Most Italian seasoning recipes throw in garlic powder, onion powder, or red pepper flakes along with the herbs, but mine doesn’t. It’s just six herbs: oregano, basil, rosemary, thyme, marjoram, and parsley.

Since most of the Italian dishes I make already start with sautéed garlic and onion, I don’t need more of it in my spice jar too. And I don’t need red pepper flakes in everything just because I like heat.

Keeping this one pure herb means I can use it anywhere, even in a salad dressing or bread dipping oil, without it fighting with whatever else is in the recipe.

It goes into Garlic Knots, Lasagna, Italian Pinwheels, and Baked Spaghetti, and pretty much anywhere else I want that classic Italian flavor without the extras getting in the way.

What Makes This Italian Seasoning Different

Most homemade Italian seasoning blends are built around the same four herbs as this one – oregano, basil, rosemary, and thyme – plus marjoram and parsley.

Where they tend to differ is in the extras. Most recipes add garlic powder, onion powder, or red pepper flakes on top of the herbs. And a lot of them have more basil and oregano, and less marjoram.

This version skips the extras entirely. No garlic powder, no onion powder, no red pepper flakes. Just the herbs. That’s intentional.

Most Italian dishes already start with real garlic and onion sautéing in a pan, so a spice mix with more of that is redundant. And because this version is purely herbs, it works in places a fully loaded version doesn’t.

Think salad dressings and bread dipping oil, where you don’t necessarily want that extra punch.

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Oregano – the most prominent flavor in the blend and the one that makes it taste distinctly Italian rather than just herbys

Basil – adds a slightly sweet, peppery note that balances the oregano.

Rosemary – used in a smaller amount than the other herbs since its flavor is strong and a little goes a long way.

Thyme – earthy and slightly floral, it rounds out the blend without overpowering the oregano and basil.

Marjoram – a milder, sweeter cousin of oregano. Many store-bought blends use very little of it, but mine has a bit more than the others.

Parsley – mostly for color and a touch of fresh, mild flavor that softens the bolder herbs.

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How to Make Homemade Italian Seasoning

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How to Use Italian Seasoning

In sauces: Stir into spaghetti sauce or any pasta sauce for instant depth.

As a dressing base: Whisk into olive oil and vinegar for a quick Italian-style salad dressing. No garlic powder to fight with whatever else is in your salad.

For dipping oil: Mix with olive oil and a little salt for an easy bread dipping oil.

On garlic bread: Sprinkle over garlic bread or use it as the seasoning base for a Roasted Garlic Herb Spread.

As a dry rub: Works well on chicken when you want herb flavor without garlic powder competing with what’s already in the dish.

In marinades: Add to oil-based marinades for chicken, vegetables, or anything heading to the grill.

Storage

Store in an airtight container, ideally a glass jar, away from light and heat. Kept properly, it will last up to six months.

A spice cupboard away from the oven or stovetop is the best spot, since heat causes herbs to lose their flavor faster.

Make a big batch and store it in a mason jar, it also makes a great hostess gift. Print out the ingredient list for a simple gift tag.

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Variations

Want it closer to a classic blend? Add equal parts garlic powder, onion powder, and red pepper flakes to bring it closer to a more traditional, fuller-flavored Italian seasoning.

No dried herbs on hand? Mix fresh and dried herbs for a one-time use, just don’t store the mixed batch since fresh herbs won’t keep.

Want more heat? Add red pepper flakes directly to the dish rather than the jar, that way you can control it recipe by recipe instead of committing the whole batch to spicy.

Recipes Using This Italian Seasoning

Garlic Knots – these soft, buttery knots get tossed in this seasoning right after baking for that classic pizzeria flavor.

Lasagna – layered into the sauce for a deeply herby, classic Italian flavor in every bite.

Crockpot Lasagna Dip – all the flavor of lasagna in a creamy, scoopable dip, seasoned with this same herb blend.

Skillet Lasagna – a faster stovetop take on lasagna that still gets its signature flavor from this seasoning.

Beefaroni – a comforting pasta dish that gets real Italian flavor from this blend instead of relying on jarred sauce alone.

Baked Spaghetti – a baked casserole version of spaghetti that uses this seasoning to build flavor into the sauce layer.

Italian Pinwheels – a no-cook appetizer where this seasoning blends right into the cream cheese filling for fresh Italian flavor in every bite.

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What to Make With It

Roasted Garlic Herb Spread – the perfect partner for garlic bread, using this seasoning as the herb base alongside roasted garlic.

Pizza Dip – originally built around this Italian seasoning before a dedicated Pizza Seasoning came along. This still works beautifully as a substitute if you want a more herb-forward flavor instead.

Frequently Asked Questions

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Looking for more ways to flavor your favorite meals? Check out our full collection of Homemade Spice Mixes and Seasoning Blends.

Recipe Tips & Tricks

• Crush the herbs a little in your hand right before using to release the oils and bring out more flavor.
• Store away from heat and light to make the blend last the full six months.
• Make a double or triple batch since this gets used up fast once you start reaching for it in sauces, dressings, and dips.
• Use glass jars for storage, they’re reusable, airtight, and won’t hold onto the scent of whatever you stored in them before.

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This homemade Italian seasoning recipe skips the extras so you get pure herb flavor that works anywhere, sauces, dressings, dips, and everything in between.

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