If you’ve got a batch of fresh herbs, or prefer to make up italian seasoning from scratch, then this is my go to for the mix ratios. In fact in all my recipes when I suggest “Italian herb mix” you can either use shop bought or this.
What we call italian seasoning is a general purpose approximation of the herbs used from a mix of areas around Italy. Mine is based on three core ingredients Oregano, Basil and Parsley.
This does not include any salt or pepper in it, add those to taste as you cook, it’s best to add some of the pepper toward the end of cooking for a more intense flavour.
I’ll add that there’s absolutely nothing wrong with store bought Italian herb seasoning. In fact you can get the ready made seasoning in huge catering packs meaning they’re also used by chefs; in fact I use it myself sometimes too. Try and find one that doesn’t contain much salt, so you can control the amount added yourself.
Dave’s Italian herb seasoning ratios
- Use 50% Oregano to Parsley and Basil
- Use about half basil to Oregano
- Use about half parsley to Oregano
Optional extras
- Add a little Thyme, I find it works well in most dishes.
- Add a little Sage, this works well in many dishes (Wherever you would add rosemary)
- Add a little Rosemary, works especially well in meat dishes
Using fresh herbs instead of dried
If you’re using fresh herbs instead of dried, then you’ll need to add more than called for in most recipes. The process of drying causes the flavours to develop and become stronger. I normally double the amount and accept that the flavours will be a little less intense. Also bear in mind that fresh basil should added close to the end of cooking.
