An American-style blend of dried Mediterranean herbs, typically oregano, basil, thyme, rosemary and marjoram, used in tomato sauces, pizza, dressings and roast vegetables; not a traditional Italian product.
What it is¶
Italian seasoning is a ready-mixed jar of dried herbs: most often oregano, basil, thyme, rosemary and marjoram, sometimes with sage, savory, garlic or chilli flakes. It is a staple of American supermarket shelves and Italian-American cooking, and it does what its name suggests: gives tomato sauces, pizzas and dressings an all-round Mediterranean herb flavour.
It is not an Italian product. Italian cooks use single herbs, very often fresh, and match each to a dish: basil with tomato, rosemary with roast lamb and potatoes, sage with butter and pasta, oregano with pizza and grilled fish. A pre-mixed jar is an American convenience, and a useful one.
Origins¶
Italian immigrants arrived in the United States in very large numbers between the 1880s and the 1920s, and Italian-American cooking developed its own dishes and flavours, among them red-sauce pasta, meatballs and American-style pizza. Dried oregano became hugely popular in the United States after the Second World War, when returning soldiers who had served in Italy are often said to have brought a taste for pizza home with them; that explanation is plausible but anecdotal.
Blended "Italian seasoning" became a common supermarket product in the second half of the 20th century, alongside the rise of pizza and pasta as everyday American foods. See italian-cuisine.
What goes in it¶
| Herb | Role |
|---|---|
| oregano | The dominant, warm and peppery note |
| basil | Sweetness (dried basil is mild compared with fresh) |
| thyme | Savoury backbone |
| marjoram | Softer, sweeter oregano |
| rosemary | Piney resin; often crushed |
| sage | Earthy, musky (in some blends) |
| Optional: garlic powder, chilli flakes, savory, fennel seed, parsley | Brand and home variations |
Flavour¶
Warm, herbal and savoury, led by oregano, with thyme and rosemary behind and a faint sweetness from basil and marjoram. It resembles herbes-de-provence but with more oregano and basil, less savory, and no lavender.
How to use it¶
- Tomato sauces: 1–2 teaspoons for a 400 g tin of tomatoes, added early so the herbs soften.
- Pizza: in the sauce, or scattered over before baking.
- Meatballs and burgers: 1 teaspoon per 500 g mince.
- Garlic bread: mixed into garlic butter.
- Dressings: a teaspoon in a red wine vinaigrette, left for 15 minutes for the herbs to hydrate.
- Roast vegetables and chicken: tossed with olive oil, salt and pepper.
🔁 Fresh or dried
For a dish where herbs go in at the end, such as a quick fresh tomato pasta, use fresh basil or parsley instead. Dried herbs need time and moisture to release their flavour. See fresh-vs-dried-herbs.
Making it at home¶
About 10 tablespoons · 5 minutes
You need
- 3 tbsp dried oregano
- 2 tbsp dried basil
- 2 tbsp dried marjoram
- 1 tbsp dried thyme
- 1 tbsp dried rosemary, crushed
- 1 tsp dried sage, rubbed (optional)
- ½ tsp chilli flakes (optional)
Method
- Crush the rosemary needles in a mortar so they are not spiky.
- Mix all the herbs together.
- Store in an airtight jar.
Variations¶
- With garlic: many shop blends add garlic powder and salt; home cooks can leave them out and season separately.
- Spicy: chilli flakes for arrabbiata-style sauces.
- Pizza seasoning: more oregano, often with garlic, fennel and chilli.
- Brand blends differ considerably in their oregano-to-basil ratio.
There is no single authentic recipe, which is appropriate for a blend without a single home.
Buying and storing¶
Keep airtight, away from light and heat; replace after about a year, or when rubbing a pinch releases little aroma. Buy whole-leaf rather than powdered. See how-long-spices-last.