Italienische Kräutermischung
Homemade Italian seasoning is a dry blend of Mediterranean herbs — basil, oregano, thyme, rosemary, marjoram, and sage — that you stir together in minutes and keep on the shelf for months. Crushing the woodier herbs makes the mix fluffy and even, so a single pinch tastes balanced instead of stray rosemary needles or a clump of oregano. Because it starts from whole-leaf dried herbs rather than pre-ground dust, the aroma stays brighter and greener than anything from a jar.
Measure six dried herbs — basil, oregano, thyme, rosemary, marjoram, and sage — into a bowl, crushing the rosemary and sage between your fingers or in a mortar so no single herb overpowers a pinch, then whisk in optional garlic powder, onion powder, and a little crushed red pepper for savory depth and gentle heat; rub the mixture briefly between your palms to break up any clumps, funnel it into a clean airtight jar, label it with the date, and let it sit a day so the flavors marry before using about 1 teaspoon per portion of sauce, roast, dressing, or dough.
- Crush the rosemary and sage so no single herb dominates a spoonful.
- Store in an airtight jar away from heat and light; whole-leaf herbs stay vivid for 6-12 months.
- Leave the salt out of the blend so you can season each dish to taste.
Equipment
- Small mixing bowl
- Measuring spoons
- Whisk or fork
- Airtight jar or spice container
- Small funnel
- Mortar and pestle (optional)
Zutaten
Dried herbs
- 6 g dried basil
- 6 g dried oregano
- 3 g dried thyme
- 3 g dried rosemary, lightly crushed
- 3 g dried marjoram
- 2 g dried rubbed sage
Optional boosters
- 9 g garlic powder, for savory depth
- 6 g onion powder, for extra roundness
- 1 g crushed red pepper flakes, for gentle heat
Zubereitung
- SCHRITT01
Set out all six dried herbs and measure each one into a small bowl. Using whole-leaf dried herbs rather than pre-ground gives the blend a fresher, greener aroma, so check that yours still smell lively before you start.
- SCHRITT02
Dried rosemary needles and sage leaves are much larger than the other flakes. Rub them between your fingers, or pulse briefly in a mortar and pestle, until they are broken down to a size similar to the basil and oregano so every pinch tastes balanced.
- SCHRITT03
Add the crushed rosemary and sage back to the bowl with the basil, oregano, thyme, and marjoram. Whisk or stir with a fork for about a minute until the herbs look evenly speckled and no color clusters in one spot.
- SCHRITT04
If you want a more all-purpose seasoning, whisk in the garlic powder, onion powder, and crushed red pepper flakes now. Leave them out for a pure herb blend, or scale the red pepper up or down to taste.
- SCHRITT05
Rub the whole mixture gently between your palms over the bowl to break up any clumps, especially where the powders gather. The blend should feel loose and fluffy, not packed.
- SCHRITT06
Funnel the seasoning into a clean, dry airtight jar. Label it with the name and date, then let it sit for at least a day so the flavors marry before the first use. Give the jar a quick shake each time you reach for it.
Make ahead
This is a make-ahead pantry staple by design. Mix a batch anytime and let it rest at least 24 hours before using so the herbs meld. Double or triple the recipe and store in one larger jar; it keeps its punch for the better part of a year.
Storage
Keep in an airtight jar in a cool, dark, dry cupboard away from the stove. The blend stays fragrant for 6 to 12 months; if the aroma fades or looks dusty gray-brown, it is stale rather than unsafe, so refresh the batch.
Variations
Salt-and-garlic all-purpose blend
Whisk in 1 tablespoon fine sea salt along with the garlic and onion powder for a one-shake seasoning you can sprinkle straight onto proteins and vegetables. Note this adds sodium, so season dishes more lightly elsewhere.
Spicy arrabbiata mix
Triple the crushed red pepper flakes to 1 1/2 teaspoons and add 1/2 teaspoon fennel seed, lightly crushed, for a punchy blend built for tomato sauces, sausage, and pizza.
Pizza-forward blend
Bump the oregano to 3 tablespoons and add 1 teaspoon dried parsley for color. This leans into the classic pizzeria aroma for flatbreads, garlic knots, and marinara.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Häufige Fragen
What is the difference between Italian seasoning and herbes de Provence?
Both are dried Mediterranean herb blends, but Italian seasoning leans on basil, oregano, and marjoram for a savory, pizza-and-pasta flavor, while herbes de Provence adds floral notes from lavender and often savory or fennel. Use Italian seasoning where you want that familiar tomato-sauce aroma.
Can I use fresh herbs instead of dried?
This blend is meant to be a shelf-stable dried mix, so fresh herbs will not keep the same way. If you only have fresh, chop and use them right away in a dish; the general rule is 1 tablespoon fresh for every 1 teaspoon of dried italian seasoning called for.
How long does homemade Italian seasoning last?
Stored airtight in a cool, dark cupboard, homemade italian seasoning stays fragrant for about 6 to 12 months. It will not spoil in a way that is unsafe, but the aroma fades over time, so give the jar a sniff and refresh the batch when it smells flat.
Can I make Italian seasoning without oregano or one of the herbs?
Yes. The blend is forgiving, so if you are missing an herb, simply increase the others proportionally. Basil and oregano carry most of the character, but a batch built on thyme, marjoram, and rosemary still tastes distinctly Italian.
Is Italian seasoning the same as pizza seasoning?
They overlap but are not identical. Pizza seasoning usually pushes more oregano plus garlic and sometimes red pepper, while this italian seasoning is a more balanced all-purpose herb blend. Use the pizza-forward variation above if you want it tuned specifically for pizza and pasta.
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