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Italian Seasoning

By Dan Pelosi

Published July 16, 2025

Italian Seasoning
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(6)
Comments
Read comments

Often called for in recipes to add an earthy and sweet flavor, Italian seasoning blend is widely available at the grocery store, but it’s just as easy to make with pantry items you already have at home. Dried oregano is the star player here, supported by a variety of other dried herbs most often used in Italian cooking. Feel free to tweak to your liking, inviting other herbs to join as well. This mix is handy to have on hand for a variety of Italian and Italian-American recipes. Try rubbing it on meats, sprinkling it on vegetables, or using it in soups and salad dressings to boost flavor.

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Ingredients

Yield:5 teaspoons
  • 1½teaspoons dried oregano
  • 1teaspoon dried marjoram 
  • 1teaspoon dried thyme 
  • ½teaspoon dried basil
  • ½teaspoon dried rosemary
  • ½teaspoon dried sage
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a small bowl, mix the oregano, marjoram, thyme, basil, rosemary and sage until combined. Store in an airtight container.

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Ratings

4 out of 5
6 user ratings
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Comments

MJ in Milan

Italians use way less of those herbs than you think. Oregano on a Caprese? Horror.

Jackie

True. But though I have lived in Europe and been to Italy several times, and though I am of Italian (Sicilian) ancestry, I am fated to want to put oregano on everything. But not on caprese, admittedly. Innovation and adaptation are what got us our "traditional" cuisines in the first place. It's only a certain degree of luxury that allow us to adhere to "authentic" cuisine when far removed from the places that produced its ingredients and forms. Tomatoes are from the Americas, after all!

Max

Delicious. I made the full batch and still felt oddly hungry.

MJ in Milan

Italians use way less of those herbs than you think. Oregano on a Caprese? Horror.

Jackie

True. But though I have lived in Europe and been to Italy several times, and though I am of Italian (Sicilian) ancestry, I am fated to want to put oregano on everything. But not on caprese, admittedly. Innovation and adaptation are what got us our "traditional" cuisines in the first place. It's only a certain degree of luxury that allow us to adhere to "authentic" cuisine when far removed from the places that produced its ingredients and forms. Tomatoes are from the Americas, after all!

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