Hallee’s Homemade Italian Seasoning or Rub

When reading the first four ingredients to this mix, if the old song that goes, “Parsley, sage, rosemary, and thyme” doesn’t get stuck in your head, then you probably think I am REALLY old. These four herbs in various ratios are the foundation for any Italian seasoning and this recipe is no exception.

I love to make seasoning mixes in the summertime when my fresh herbs are taking over the world and I always end up with more than I can use. I just lay my herbs out on a baking sheet lined with parchment and low bake them in the oven or, if it isn’t otherwise in use, I’ll put them in the dehydrator. In a few hours I have fresh dried herbs. I usually pulse them in the food processor or coffee grinder until they reach the desired consistency. A blender works also, just not as well.

If you aren’t using fresh herbs, you can just mix store bought dried herbs together. No need to grind them. But store bought herbs seem to have a better flavor when you grind them right before using them. Likely it releases some of the remaining essential oils.

This mix is a perfect rub. It’s great on chicken, pasta, or even as a dipping sauce when mixed with a little extra virgin olive oil for crusty bread.

***4 REQUIRED INGREDIENTS***
1 TBS dried flat leaf Italian parsley
1 TBS dried sage
1 TBS dried rosemary
1 TBS dried thyme
***OPTIONAL OR TO TASTE***
1 TBS dried basil
1 TBS dried oregano
1 TBS dried marjoram
1 TBS fresh ground white pepper
***OPTIONAL IF MAKING A SEASONING MIX***
¹/₂ TBS salt (Kosher salt is best)

measuring spoons
air tight shaker, spice jar, or other air tight container like a small Mason jar for finished mix
food processor OR mortar with pestle OR a coffee grinder OR a blender

If you have a mortar and pestle you can prepare this seasoning in a very artisan fashion. You may need some means to crush the ingredients once combined.

An electric coffee grinder or food processor works great. A blender will also suffice.

If making an ITALIAN SEASONING:

Start with ¹/₂ TBS Kosher salt. Then:

If making a ITALIAN RUB skip the above step and just:

Combine 1 TBS dried basil, 1 TBS dried marjoram, 1 TBS dried oregano, 1 TBS dried rosemary, 1 TBS dried sage, 1 TBS dried thyme, 1 TBS dried flat leaf Italian parsley, 1 TBS fresh ground 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.

¹/₂ cup (8 Tablespoons)

	~*~
No cholesterol Very low in sodium Low in sugar Very high in calcium Very high in dietary fiber Very high in iron Very high in manganese Very high in magnesium High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C
	~*~

As a time saver, I keep some premade spice mixes on-hand for various recipes. This one keeps well in an airtight container for up to 3 months in a cool dry cabinet.

If there is a particular flavor you don’t care for, simply leave it out. Don’t like basil? Don’t add it. Oregano not your thing? Leave it out or substitute a different fresh herb that is to your liking. Personally, I almost always leave out the pepper. If I want or need pepper, I prefer to just add fresh ground black pepper right on the spot.

I really recommend leaving off the salt in this mix. When you leave out the salt, you still have a tasty and delicious seasoning and an always ready dry rub.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

I’m so grateful for your visit, today.
You would bless me if you added me to your feed reader or subscribed via email.
You can also become a fan on Facebook or follow me on Twitter. I would love to see more of you!