Homemade Italian Seasoning Blend | Stop Buying the Jar #ItalianSeasoning #fromscratchcooking

Six ingredients. Five minutes. Better than anything on the store shelf. 🌿

📌 Today’s Verse: “The earth produced vegetation: seed-bearing plants according to their kinds and trees bearing fruit with seed in it according to their kinds. And God saw that it was good.” Genesis 1:12 CSB

If you’ve been buying Italian seasoning from the store, you can make a better version at home in five minutes. Dried basil, oregano, parsley, thyme, rosemary, garlic powder, and nutritional yeast. That’s it. This blend is salt free so you season the food, not the jar. Make the single use amount for one recipe or mix up the bulk jar version and have enough for months. Use it in marinara, on roasted vegetables, on chicken, on pork. It goes everywhere. Fresher herbs mean louder flavor and you’ll taste the difference the first time you use it.

👨‍🍳 Homemade Italian Seasoning Blend
Makes: about 6 g single use or about 72 g bulk jar (12x)

🥣 Ingredients

Single use (about 6 g)
Dried basil 2.0 g (about 2 tbsp)
Dried oregano 1.5 g (about 1 1/2 tbsp)
Dried parsley 1.5 g (about 2 tbsp)
Dried thyme 0.6 g (about 1 tbsp)
Dried rosemary 0.4 g (about 1 1/2 tsp)
Garlic powder 0.5 g (about 1/4 tsp)
Nutritional yeast 1.0 g (about 1/2 tsp)

Bulk jar (12x, about 72 g)
Dried basil 24 g
Dried oregano 18 g
Dried parsley 18 g
Dried thyme 7.2 g
Dried rosemary 4.8 g
Garlic powder 6 g
Nutritional yeast 12 g

🥄 Instructions
Add all herbs and seasoning to a bowl and toss with your fingers or whisk gently.
Transfer to an airtight jar and shake lightly.
Optional: pulse the rosemary once or twice in a spice grinder first. Rosemary is the pine needle villain if it’s too long.
Store in an airtight glass jar in a cool dark pantry. Best flavor for 9 to 12 months.

How to use
Sauce: add 6 g to a pot of marinara or meat sauce and simmer at least 10 minutes.
Roasted veggies: toss 900 g vegetables with 20 g olive oil, 6 g blend, and salt to taste. Roast.
Chicken or pork: use 6 g per 1 to 1.5 lb meat. Add salt separately since this is salt free.

💡 Pro Tips
Rub dried herbs between your palms before adding to food. It wakes up the aroma fast.
If you cook a lot, keep two jars. One fluffy for finishing, one lightly pulsed for mixing into sauces and marinades.
Label the jar with a date. Dried herbs don’t spoil quickly but they do go from loud to whisper over time.
Use a dry spoon every time. Dried herbs pull moisture and that kills shelf life.

💬 Question of the Day: What seasoning blend should I make from scratch next?

@hedleyandbennett @staub_usa @zwilling_usa @madein @hollylandtech @misenkitchen @nordicwareusa

#FoodParables #ItalianSeasoning #HomemadeSeasoning #FromScratchCooking #SpiceBlend #CookingTips