Italian Seasoning

Making Italian Seasoning Ahead

Keeps in a dry, airtight jar in a dark cupboard for up to 6 months. Shake before use.

Italian Seasoning: The Method

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1. Measure the oregano, basil, thyme, marjoram, parsley and garlic granules into a small bowl.

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2. Crush the rosemary between your fingers, or in a mortar with a pestle, until the needles are broken into small pieces, and add it to the bowl with the chilli flakes, if using.

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3. Stir well for 30 seconds, until the herbs are evenly mixed.

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4. Spoon into a clean, dry jar with a tight lid and label it with the date. Use 1 to 2 teaspoons for a pan of sauce, a tray of vegetables or a pizza.

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A Few Pointers

• Crush the rosemary well. Whole dried needles are tough and sharp, and they do not soften in a quick sauce.
• Buy the herbs in small amounts and replace them each year. Dried herbs lose their aroma quickly, and an old jar tastes of dust.
• Rub a pinch of the blend between your palms before you add it to food. The warmth wakes up the oils in the dry herbs, and the smell tells you whether the jar is still fresh.

What to Put Next to It

Tomato pasta sauce · Pizza · Roast potatoes

If You're Missing Something

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Italian Seasoning FAQ

Italian Seasoning Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.