Ingredients
Method
- If making an Italian Seasoning, start with 1/2 tablespoon Kosher salt. If making an Italian Rub, skip the salt.
- Combine the basil, marjoram, oregano, rosemary, sage, thyme, parsley, and white pepper.
- Mix all ingredients well. If using fresh dried herbs, briefly grind with a mortar and pestle, or use a coffee grinder, food processor, or blender and just pulse a few times.
- Store at room temperature in an airtight container away from light. Use within three months.
Nutrition
Notes
Makes 1/2 cup (8 tablespoons). I love to make seasoning mixes in the summertime when my fresh herbs are taking over the world. I lay the herbs out on a baking sheet lined with parchment and low bake them in the oven, or put them in the dehydrator, and in a few hours I have fresh dried herbs. If you aren't using fresh herbs, you can just mix store-bought dried herbs together with no need to grind them, but store-bought herbs seem to have a better flavor when you grind them right before using them. If there is a particular flavor you don't care for, simply leave it out or substitute a different herb. Personally, I almost always leave out the pepper and add fresh ground black pepper on the spot. I really recommend leaving the salt out; you still have a tasty seasoning and an always-ready dry rub.