Ingredients
- 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
Directions
- Combine in a grinder and store for up to 6 months.
- 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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