Italian seasoning is very easy to assemble and great to have around just to add a quick dash of flavouring to one’s recipes.
How much of each herb to use is a personal choice that depends on one’s taste. The beauty of making your own blend is that you get to decide on how much of each herb to include. If partial to a particular herb, add extra. If not, cut down on the amount or simply omit it. Here’s how I make my Italian Seasoning:
Ingredients:
3 tablespoons dried basil (see note)
3 tablespoons dried oregano
3 tablespoons dried rosemary
3 tablespoons dried thyme
3 tablespoons dried marjoram
3 tablespoons dried sage
1 or 2 teaspoons of red pepper flakes; they are spicy, therefore, consider how much to add according to preference
A note about the basil:
Note: I usually omit the dried basil when I make this
mix because I believe basil loses much of its flavour once it’s dried; I would
much rather add the fresh variety which is readily available year-round.
Fresh basil can be purchased at the market during
the winter and in summer it can be very easily grown in an outdoor container.
Directions:
Combine the dried herbs and place them into a jar
fitted with an airtight lid. Make sure to write the date on the jar. The
mixture will last about a year – no longer than that because dried herbs lose
their potency over time.
To test if a dried herb is still good, rub a pinch
of it in your palm and smell it. If it leaves behind a strong aroma, it’s good
to use.
