Italian Seasoning


  • 1.5  TBS dried basil
  • 1.5 TBS dried oregano
  • 1.5 TBS dried parsley
  • .5 TBS garlic powder
  • .5 tsp onion powder
  • .5 tsp dried thyme
  • .5 tsp dried rosemary
  • 1/8 tsp black pepper
  • 1⁄8 tsp red pepper flakes


  1. Combine in a grinder and store for up to 6 months.
  2. Whenever you use dry spices, use about half the amount for a recipe that calls for fresh, and always give the dry stuff at least 10-20min to rehydrate in the recipe before you go adding more stuff in.

Ground-level spice mix and very versatile. Mix it up with some warm/room temp butter, slather on a baguette and shave some Parm Reg cheese on top. Toast it up, and watch people quickly forget that they were ‘avoiding carbs’.

– Love, Jimi

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