7/1/2022, updated 11/29/2025 – In July 2022, we did not have any store-bought Italian Seasoning so looked up a recipe and tweaked it to what we would like with what we had on hand. This is based on the recipe here. This blend or some slight variation was good and more was made in 2023, 2024. To be able to accurately make large batches we the weighted the quantities in Nov. 2025 as cited below.
Ingredients from AllRecipes.com
- 2 tablespoons dried basil – In Nov. 2025 she calls for 4 Tbls.
- 2 tablespoons dried oregano
- 2 tablespoons dried rosemary
- 2 tablespoons dried marjoram
- 2 tablespoons dried thyme
2 tablespoons dried savory- 2 tablespoons red pepper flakes (cayenne) from the year before last’s garden. Hotter than store bought.
11/29/2025 — This has been a good blend for us although the garden’s red pepper flake quantity is a bit high. Today we made a double batch, with the full load of red pepper flakes and weighed each quantity. This made slightly more than 1.5 cups. Reducing the red pepper flakes by 50% would make 1.5 cups.
- dried basil – 11 gm. In Nov. 2025 she now calls for 4 Tbls. or in our double batch, 8 tbsp. so that would be 22 gms.
- dried oregano – 11 gm
- dried rosemary – 14 gm
- dried thyme – 11 gms
- dried savory – 12 gms
- red pepper flakes (cayenne) – 16 gms from this year’s garden. Hotter than store bought. Next time reduce by 50%.
