Homemade Italian Seasoning Recipe

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Italian seasoning
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I’ve mentioned before about my love of Italian food. While our family eats a lot of different ethnic dishes, Italian was one of the first I experimented with. This homemade Italian seasoning mix is the perfect way to season everything from pasta sauces to soups to meatballs.

Italian food is a classic weeknight dinner in many American households with our spaghetti sauce and pizza. Years ago when our family was healing from different autoimmune issues we switched to a grain-free diet. I learned quickly that pasta and dairy didn’t go well with our new lifestyle so I had to get creative.

I started making recipes like:

Homemade Italian Seasoning

I found myself buying jar after jar of organic Italian seasoning and it was getting expensive. Plus, I had to buy a tiny spice jar every few weeks because we went through it so quickly.

I was already ordering teas and lotion ingredients in bulk, so I decided to start ordering Italian herbs in bulk as well. The dried herbs at the grocery store often aren’t the freshest and most flavorful. By ordering from herb stores with fresher ingredients food tastes so much better! If you grow your own fresh herbs, you could also dry them and use those.

I store this and all my homemade herbal blends in half-pint glass jars. The lids are marked for easy use and they stack in the cabinet for easy storage. Any glass airtight container will work here though.

Italian Seasoning Ingredients

Here’s what I get for my Italian seasoning:

You could also add some red pepper flakes if your family likes it spicy, but I prefer to tailor the spice to each recipe. Onion powder and summer savory are also popular additions that didn’t make it into my family recipe. And if you’re on an autoimmune diet this is a tasty blend to have on hand to spice up your dishes.

Want to make more of your own spice blends? You can find my recipes for taco seasoning and many more here.

Italian seasoning

Homemade Italian Seasoning Recipe

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.
Prep Time 5 minutes
Total Time 5 minutes
Calories 7kcal
Author Katie Wells


86 tsp


  • Glass jar



  • If your rosemary is whole, rather than cut, simply chop it in a food processor or grind it with a mortar and pestle.
  • Combine all of the herbs in a glass jar and shake well to mix. You can also mix them in a small bowl and then transfer them to your jar.


Nutrition Facts
Homemade Italian Seasoning Recipe
Amount Per Serving (1 tsp)
Calories 7 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.03g
Sodium 2mg0%
Potassium 51mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 0.1g0%
Protein 0.5g1%
Vitamin A 58IU1%
Vitamin C 1mg1%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


All spices called for in this recipe are dried for longer shelf life. 

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How to Use the Italian Seasoning Blend

I’m sure you already know how to use Italian seasoning, but here are some more tasty Italian recipes to try it with!

 What’s your favorite Italian dish to cook at home? Leave a comment and let us know!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


11 responses to “Homemade Italian Seasoning Recipe”

  1. Amanda MacIntire Avatar
    Amanda MacIntire

    5 stars
    I keep a little electric coffee grinder (Braun, less than $20) for grinding whole dried herbs. Grind a handful of uncooked rice and wipe with a dry paper towel after use so you don’t end up making funky blends/flavors. Whole herbs keep their flavor longer than pre-ground and they save you money as well.

  2. Phyllis Avatar

    I’m surprised that no one grows their own herbs. Most are very undemanding and will grow in poor soil that is often quite dry. They require little water and little or no fertilizer and can easily be grown organically. Many are perennial and will grow for years. I haven’t purchased onions, garlic, sweet peppers, hot peppers, oregano, thyme, sage, rosemary, basil, cilantro, dill, lovage, sweet cicely, or mint for years. Herbs that grow as a green leaf should be green when they are dried and powdered. If it’s light olive, tan, or yellow, it’s old, and brown means it was dried too hot and burned. Get rid of it. I don’t keep herbs that are older than a year.

  3. Jay Avatar

    I agree that buying Italian seasoning over and over again can get very expensive. It is so much cheaper buying the seasonings separate and then making your own mixes. You can then switch things up.

  4. Jennifer Avatar

    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…?

  5. Kat Avatar

    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.

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