Cookbook:Italian Seasoning
| Italian Seasoning | |
|---|---|
| Category | Spice mix recipes |
| Yield | ¾ cup (180 g) |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Spices
Italian seasoning is a dried herb blend traditionally containing basil, oregano, rosemary, thyme, garlic powder, sage, and/or coriander. The blend will differ between recipes and commercial manufacturers.
Ingredients
[edit | edit source]- 1 bunch (20 g) Basil
- 2 tablespoons Garlic Powder
- 1 bunch (20 g) Marjoram
- 1 bunch (20 g) Oregano
- 2 tablespoons Crushed red pepper flakes
- 1 bunch (20 g) Rosemary
- 1 bunch (20 g) Sage
- 1 bunch (20 g) Savory
- 1 bunch (20 g) Thyme
Procedure
[edit | edit source]- Mix together well or pulse about a minute in a food processor.
- Store in an airtight container.
Notes, tips, and variations
[edit | edit source]- Start with equal amounts, and modify to your own liking.
- Basil, marjoram, oregano, and sage are considered essential, but any of the spices are optional.
- Make only what you need and discard after about a year.