Okay, so you know that generic Italian Herb Blend from the store? I’m over it. I finally got fed up with buying something that mostly just tastes like dust. Making my own was one of those “why didn’t I do this sooner?” moments. The smell alone is a world of difference because the herbs haven’t been sitting in a warehouse for a year. The only real “secret” is that I crush the herbs between my fingers while I’m mixing. It seems to wake them up.
What’s In Italian Herb Blend?
Honestly, this is just a list of what’s in my spice rack. If you don’t have one of these, don’t panic, but this is the combo that I’ve found works best for that classic homemade Italian seasoning recipe.
- 3 tablespoons dried oregano (this is the main guy)
- 2 tablespoons dried basil (for a little bit of sweetness)
- 2 tablespoons dried marjoram (it’s related to oregano but milder, it’s worth finding)
- 1 tablespoon dried rosemary (easy does it with this one, it can take over)
- 1 tablespoon dried thyme
- 1 tablespoon red pepper flakes (I like the warmth, but you might not. Up to you.)
- 1 teaspoon garlic powder (also optional, but I usually throw it in)
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How to Make It
Step 1: Measure and Dump
Go ahead and measure out your herbs and just dump them all into a small bowl. Don’t stress about being a scientist here. If you add a little too much of something, it’s not going to explode. It’ll just be your own unique version.
Step 2: The Only ‘Trick’
Mix it all together with a fork or your fingers. As you mix, grab some of the blend and rub it between your thumb and forefinger for a few seconds. This breaks the herbs up a little and releases their oils. You’ll smell the difference right away—your kitchen will start to smell fantastic.
Step 3: Storing It
Stick the finished mix in any small jar you have, as long as it’s completely dry and has a tight lid. An old spice jar that you’ve washed and dried works perfectly. Keep it in a dark cabinet, not out on the counter, and it’ll stay good for months.
Is It Worth It?
Yeah, I think so. It flat-out tastes better than the store-bought stuff, and over time, you’ll save some money. The biggest thing is the freshness. I mostly use my Italian Herb Blend on roasted vegetables or to season chicken before it goes in the oven. It’s a simple way to make dinner taste like you put in more effort than you did. If you find another good use for it, let me know in the comments.
