Italian Herb Seasoning

Name: Italian Herb Seasoning
Total time: 300 s
Yield: ~½ cup
Cuisine: American
Ingredients: 3 Tbsp dried Basil; 3 Tbsp dried Oregano; 3 Tbsp dried Marjoram; 1 tsp dried Sage; 1 tsp dried Rosemary; 1 tsp dried Thyme; 1/2 tsp dried Bay Leaf Powder (see NOTES)

Nona Cooks @NonaCooks

This is my go to whenever Italian Seasoning or Italian Herbs are called for in a recipe. I use this in Parmesan Baked Pork Chops, Italian Salad Dressing, Italian Pasta Salad, and Italian Vegetable Stew w/Sausage [Ciambotta con salsiccia]. Recipe is: © 2002-2022, Sheryl Ann Umstead-Kelly, All rights reserved.

Nona Cooks @NonaCooks

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Ingredients

5 minutes

~½ cup

3 Tbspdried Basil
3 Tbspdried Oregano
3 Tbspdried Marjoram
1 tspdried Sage
1 tspdried Rosemary
1 tspdried Thyme
1/2 tspdried Bay Leaf Powder (see NOTES)

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Steps

5 minutes

1

Break up the rosemary and thyme in a mortal and pestle. You want smallish bits, not powder. Place in a bowl and mix in the rest of the ingredients. Store in an airtight container for up to 6 months.
2

Use this wherever Italian Seasoning or Herbs is called for. I use it as is for most recipes, but it can be ground to a powder if needed. Use a mortar and pestle or an electric grinder to get the desired consistency.
3

NOTES: I purchase bay leaf powder online as I can't find it locally and am too lazy to powder. It is a bit of expense, but one I'm willing to make.
4

If you have leaves, and are not lazy, powder one or two using a mortar and pestle being careful to take out all the stems and veins. You want leaf powder only. The stems and veins will give the powder an unpleasant woody flavor, so using an electric mill on the whole leaf will not give you good results. Once you get the stems and veins out, you can run the pieces through an electric mill.