Today is another chilly and windy day in central Minnesota, making it an ideal time to restock my pantry. On today’s agenda is preparing Italian seasoning mix. I ran out a few weeks back, but only recently needed it. I had to get creative with a recipe, which worked out, but I prefer not to improvise for other dishes again.
Preparing pantry mixes is quick and easy, and I feel much more confident knowing their ingredients and how long they’ve been stored.
Here is what you will need to make this mix.
Ingredients:
- 3 Tablespoons dried basil
- 3 Tablespoons dried oregano
- 2 Tablespoons dried rosemary
- 2 Tablespoons dried thyme
- 1 Tablespoons dried marjoram
- 1 Tablespoons dried parsley
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon red pepper flake
- 1/2 teaspoon dried sage
Directions:
Mix all the ingredients together thoroughly. Transfer the mixture into a sealed container, then label and date it.
Notes:
I dislike sage, so I left it out of this recipe. Additionally, I don’t care for the texture of rosemary, so I ground it up. I prefer my spices to blend seamlessly into the food without standing out. Of course, these steps are optional and up to your individual likes.