Italian seasoning is a blend of herbs and spices commonly used in Italian cuisine. It can contain a variety of ingredients, but some of the most common are:
Oregano
Oregano is considered one of the quintessential Italian herbs. It has an earthy, aromatic flavor that pairs well with tomatoes, peppers, onions, garlic, and other ingredients in Italian cooking. Oregano works well in pasta sauces, on pizzas, in salad dressings, and as a rub on meats or vegetables before grilling or roasting.
Basil
Sweet basil is another iconic Italian herb. Its distinctive flavor brings out the best in classic Italian dishes like pesto, Caprese salads, margherita pizza, pasta sauces, and more. Fresh basil has a pleasant, peppery bite that complements tomatoes wonderfully. Dried basil has a more concentrated, almost minty taste.
Marjoram
Marjoram is a close relative of oregano with a sweet, woodsy flavor. It is less pungent than oregano, making it a nice addition to Italian seasoning blends. Marjoram plays well with ingredients like tomatoes, mushrooms, peas, carrots, and various meats. It works nicely in risottos, sausages, stews, and vegetable dishes.
Rosemary
Rosemary has an assertive, pine-like aroma and taste. A little bit goes a long way in Italian seasoning mixes, as it can easily overpower other flavors. Rosemary works well rubbed on meats before grilling or roasting. It also complements potatoes and strong-flavored vegetables like mushrooms or eggplant.
Thyme
Thyme has a woodsy, faintly minty flavor that isn’t quite as strong as oregano or rosemary. It blends nicely with basil, marjoram, and parsley in Italian seasoning. Thyme plays well with poultry, fish, pasta, rice, roasted vegetables, and sauces.
Sage
Sage is an aromatic herb with a savory, slightly peppery flavor. It is popular in Italian cuisine, especially for seasoning rich foods like creamy pasta sauces, oily fish, pork sausages, stuffed pastas, and roasted meats. A little bit of sage goes a long way in providing an earthy background note.
Parsley
Italian flat leaf parsley has a fresh, herbaceous flavor that brightens up hearty Italian dishes. It adds a nice contrast to the woodsy notes of oregano, thyme, and rosemary. Parsley works well in pasta, pizza, salads, vegetable dishes, and as a flavorful garnish.
Garlic
Garlic is a fundamental ingredient in Italian cooking. Its pungent, spicy aroma and flavor form the backbone of countless Italian dishes. Garlic is often used cooked down into a paste or oil to mellow its bite. It adds wonderful flavor to pasta sauces, pizza, bruschetta, meat and seafood dishes.
Onion
Onion offers an aromatic vegetable background note to Italian seasoning blends. Sweet varieties like Vidalia or Walla Walla are commonly used. Onion boosts savory flavor in sauces, soups, roasted vegetables, and any dish needing more depth.
Fennel
Fennel has a unique licorice-anise flavor that some love and others don’t. When used sparingly, fennel seed provides a subtle background flavor to Italian dishes. A pinch of fennel seed enhances tomato sauces, lentil soups, fish recipes, and various cooked vegetables.
Red Pepper Flakes
Dried red pepper flakes offer mild to moderate heat plus a sweet, fruity undertone. They provide an authentic Italian flavor profile, bringing warmth and spice to pizza, pasta, seafood, sandwiches, sauces, and more. Crushed red pepper is a staple on pizza parlour tables for boosting a dish’s heat level.
Black Pepper
Freshly ground black pepper provides an essential flavor element to Italian food. Its earthy bite enhances meats, vegetables, sauces, pasta dishes, and more. Leaving it out of an Italian blend would make it seem incomplete and flat.
Other Potential Ingredients
Some Italian seasoning blends also include:
- Mint – Brings a cool, refreshing note
- Coriander – Warm, citrusy flavor
- Cinnamon – Warming sweet spice
- Nutmeg – Sweet and pungently spicy
- Clove – Strong, sweet spice flavor
- Chili pepper – Heat and smokiness
- Lemon zest – Bright, citrusy note
Blending Tips
When making your own Italian seasoning at home, use these tips for best results:
- Use twice as much oregano as the other herbs
- Add herbs in small amounts to adjust flavor
- Use about 2 tablespoons of dried herbs per 1/4 cup olive oil if making seasoned oil
- Combine herbs in a small glass jar for storage out of sunlight
- For maximum flavor, make blends in small batches to use within 3-6 months
Popular Uses
Italian seasoning has many versatile uses in cooking. Here are some of the most popular ways to use it:
- Pasta sauces – Mix into tomato, cream, pesto, or oil-based sauces
- Pizza – Sprinkle on pizza dough or dipping oil
- Salad dressings and marinades – Whisk into oil and vinegar
- Roasted vegetables – Toss carrots, squash, potatoes, etc. with oil and seasoning blend
- Grilled meats – Rub on chicken, beef, pork, lamb, sausage, etc.
- Breads and rolls – Add to dough or brush on top
- Soups and stews – Stir into vegetable, bean, chicken, beef dishes
- Casseroles and bakes – Mix into stuffing and coatings
Buying and Storing
When purchasing Italian seasoning at the store, check the ingredients list and look for bright, vibrant herbs without signs of dust or moisture. Store the seasoning in an airtight container in a cool, dark place. Opened jars will last around 3-6 months before losing potency. For maximum freshness, make your own blend as needed.
Conclusion
Italian seasoning brings the flavors of Italy into kitchens around the world. It typically contains some combination of oregano, basil, marjoram, rosemary, thyme, parsley, garlic, and onion. The blend can be adjusted to suit individual tastes by adding or subtracting herbs. This versatile seasoning mix enhances a wide variety of Italian cuisine, from pizza and pasta to soups, stews, salads, dressings, and more. With homemade Italian seasoning on hand, anyone can easily infuse dishes with a taste of the Mediterranean.