Homemade Italian Seasoning Recipe

Homemade Italian Seasoning Mix Recipe with Dried Herbs

I’ve mentioned before my love of Italian food that started when I married my husband (his family is originally from Sicily) and I started learning to make his favorite dishes.

Our transition to a grain free diet necessitated some substitutions and I started making recipes like Chicken Cacciatore with Cabbage Noodles, Meatza Crustless Pizza, One-Pan Vegetable SpaghettiEggplant Parmesan, Chicken Parmesan, Zucchini Lasagna and others.

Homemade Italian Seasoning

I found myself buying jar after jar or organic Italian Seasoning and it was getting expensive. Plus, I was having to buy a tiny new jar every couple of weeks because we went through it so quickly.

I was already ordering teas and lotion ingredients in bulk from Mountain Rose Herbs so I decided to start ordering my Italian Seasoning ingredients there as well. I store this and all of my homemade herbal blends in half pint jars with marked lids for easy use and they stack in the cabinet for easy storage.

I ordered:

This Italian Seasoning Blend is 30-Day Reset Safe and auto-immune friendly so it is a great recipe to have on hand. You can also check out my other homemade spice blend recipes here.

4.5 from 2 reviews
Homemade Italian Seasoning Recipe
Prep time
Total time
Homemade Italian Seasoning with dried herbs like basil, marjoram, oregano, rosemary, thyme and garlic is a cost effective alternative to store bought pre-mixed seasonings.
Recipe type: Spice
  • ½ cup Basil leaf
  • ½ cup Marjoram Leaf
  • ½ cup Oregano leaf
  • ¼ cup cut and sifted Rosemary Leaf
  • ¼ cup Thyme Leaf
  • 2 tablespoons Garlic Powder (optional, especially if you cook with fresh garlic)
  1. Place all herbs in a jar and shake well. Great in any Italian recipes such as Eggplant Parmesan, Chicken Parmesan, Meatza, Grain Free Spaghetti, Zucchini Lasagna, etc.

 What is your favorite Italian dish?

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Reader Comments

  1. Thinking about those delicious herbs is making me hungry

  2. Did you put lavender in the blend you took the picture of, but not in the recipe? Because that’s totally what it looks like.
    Now that I’ve said that, when I try this I think I’m going to add 1/4 cup roast lavender blossoms as well.

    • I didn’t but it is a good idea (it might give a more french flair as well). We grew a lot of purple basil and I used it, but it does look like lavender in the picture!

  3. How much would u use to equal one packet of the store bought stuff?

  4. Excellent!

  5. What is cut and sifted rosemary leaf? The bulk rosemary I buy is whole rosemary leaf… could I grind it up with my mortar and pestle, or…?

    • Yes… you can absolutely grind with a mortar and pestle or even a food processor or blender.