*Hey there, thanks for stopping by my website. This article is super old, so it has been archived as I no longer update it…so proceed if you wish…but it is definitely not my best work. Please stop by my home page, here, and see some of my better content. Thanks! ~Sarah*
I like to make my herb and spice mixtures from scratch, but I don’t like to do it every time that I need it. This is why I adapted a basic Italian Seasoning recipe to fill a pint jar.
I’ve found that doing it this way makes it so that I’m only making it every six to nine months…which is totally do-able! I have 3 little kids, so I try to do anything that I can to save myself some time.
I live in Utah and we don’t have very much humidity to worry about. The past couple of years that I’ve been making it this way, and it has never gone bad before I could use it. I usually get all of my bulk ingredients for this recipe at Winco, in their bulk food section, though I’ve never been able to find Marjoram there unless I buy it separately in a container by itself… come on Winco, get with it! If you can’t find it either it is also available here, in bulk, for cheap. Anyway, on to the recipe.
I like to start out with a clean pint jar. And then layer the following ingredients into it:
1/3 C & 2 tsp Dried Basil
1/3 C & 2 tsp Dried Oregano
1/3 C & 2 tsp Dried Thyme
1/3 C & 2 tsp Dried Marjoram
3 T Dried Rosemary
3 T Dried Sage
Next, all you do is add a lid (I like to use those plastic mason jar lids), and shake until well mixed. It only takes about a minute to mix it all up. Then whenever you need to use it just give it another shake so it is mixed well before each use. That’s it…simple right?
I hope this saves you some time too! Let me know how you like it! This is the Italian Seasoning that I use in my Pasta Salad from scratch recipe…it’s super yummy!
*Original recipe found here. Ratios have been slightly altered. (Original recipe says to combine ingredients in a food processor and blend until desired consistency, but I prefer not to.)
**This post was updated on 01/27/2014.