Italian Herb Blend

I don’t know about you guys, but there are two ways I usually cook Italian:

  • a) I find a marvelous recipe and really do it right – some times one of the many fresh, quick Italian recipes, or other times a marvelous masterpiece!
  • b) I throw together a quick dinner with a nod and a promise – making cutlets, doctoring (or making a quick fresh) tomato sauce or otherwise trying to get dinner on the table in a jiffy!
Italian Seasoning
Italian Seasoning

The latter is when I turn to an Italian Spice blend – when I want to add some of that Italian flair but only have minutes to get something on the table for those who are going to seemingly expire right before my eyes if they don’t eat! Here’s one I use often, that has pretty much the whole gamut of Italian flavors!

Feel free, of course, to customize this to your own taste!

Italian Herb Blend

  • Servings: 1/2 cup
  • Time: 10 min
  • Difficulty: easy
  • Print

If you routinely make recipes using fresh garlic and onion, omit garlic and onion powder. Notice there is no salt, add if you wish.

  • tablespoon dried basil
  • tablespoon dried oregano
  • tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

A bit of fennel is lovely in this, too, as are dried bell pepper flakes (although they are a bit spendy.) You’ll have to give this a little stir and a shake before using as the powdered spices will tend to sink to the bottom. Alternatively, it could all be ground to a powder, but it keeps more flavor if it’s not.

When I use this, I gently crush it in my palm to help release the oils in the dried herbs before adding to my recipe.

from the kitchen of http://www.frugalhausfrau.com

How to use:

Use this over chicken, pork or in or on other meats. Add to a tomato or pizza sauce. Sprinkle over pizza, especially a frozen or “dull” carryout. In the winter I often jazz up my Pan Roasted Cherry Tomatoes (or oven roasted ones) with this seasoning.

I use this in “Chicken Italiano” a simple one pan dish that’s a standard at our house when I’m in a hurry. It’s great in Chicken Parmesan, too. Don’t forget to add a bit to a frittata, especially ones using tomatoes or zucchini. Or perhaps a bit over some garlic toast.

An Italian Spice blend like this is a lifesaver to have around when you’re in a hurry to dress a salad. When I’m trying to save every calorie, I’ll sprinkle some over my greens mixed with cucumbers, tomatoes, etc.

If I want to make a quickie dressing, I’ll use about two tablespoons of the Italian seasoning to 1/4 cup of vinegar (white wine, red wine or a combination) and 1/2 cup of olive oil (another oil may be used) and sometimes I’ll add a pinch of sugar or a bit of honey, perhaps a teaspoon of Dijon to help emulsify. Place everything in a jar and shake until well blended. This actually improves as it sits.

There are a myriad of ways to use an Italian seasoning, and I’ve only scratched the surface! Let’s just say it’s a handy thing to have around, especially when you don’t have the time or inclination to measure out a lot of ingredients and/or fresh ones aren’t available.

If you’d like to see more of my spice & herb blends, check out Spice, Herb & Flavor Packet Substitutes. I’m adding as I go along!

2 thoughts on “Italian Herb Blend”

    1. Thanks! I’ve been renewing my page and giving each spice it’s own – and a great time of year it is to do this because so many are on sale before X-mas and Thanksgiving.

      My kitchen looks like an alchemist’s shop!

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