When my daughter first was diagnosed with Celiac, I had to make some drastic changes. One was with the purchase of commercial seasoning mixes. Gluten is a binding agent and it is used in a lot of seasoning mixes to help products have a longer shelf life. No problem, I thought. I’ll make my own. And, guess what? It only takes around 5 minutes to make spice mixes! I know exactly what is in the mixes, can adjust the amounts to suit our tastes, and it’s much cheaper. Win-win! I keep this Homemade Italian Seasoning Mix on hand all the time.

Homemade Italian Seasoning Mix

I mentioned that a couple of seasoning recipes inadvertently got left out of The Southern Air Fryer Cookbook during editing. This was one of them. The seasoning mix is incredibly versatile. You can use it as part of a coating for chicken or pork, make it into an Italian dressing, or use it in spaghetti, soup, whatever you like.

Preparation and Storage Tips:

*Don’t have savory? You can substitute dried sage.

*Dried herbs and spices have 3 natural enemies; light, heat, and water. One mistake many cooks make is adding spices directly into the pot while a recipe is cooking. If you’re holding the bottle over the pan, you’re introducing steam into the container. Steam adds moisture and makes for clumpy herbs.

*Be sure your dried herbs and spices are fresh before you begin. Do they clump together? Are they faded and tasteless? They won’t taste good in your recipe either!

*Light and heat will cause herbs to fade and lose their pungency. Always store herbs in a cool, dry place and in an airtight container.

*Because most dried herbs won’t last forever, it’s better to buy smaller quantities you’ll actually use than stocking up in bulk. This sounds counterproductive, especially when bulk herbs are cheaper. But, if you only use sage (or whatever) in your Thanksgiving casserole, why take up the cabinet space for 2 teaspoons a year?

*And, if you’re like me and have a ton of spices in your cabinet, here’s a neat way to store them. Use empty Tic-tac containers. They’re compact and can be labeled with the name of the spice and the date purchased.

Homemade Italian Seasoning Mix

Recipe by Pam

Servingsservings

Prep time

minutes

Cooking timeminutes

Calorieskcal

Easy gluten-free homemade Italian Seasoning Mix. Versatile enough to use in dressings, spaghetti, pizza sauce, and more!

Ingredients

2 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 tablespoons dried savory
2 tablespoons dried basil
2 tablespoons dried oregano

Directions

In a small bowl, add rosemary, marjoram, thyme, savory, basil, and oregano. Mix until blended. Store in an airtight storage container in a cool, dry, place for up to 1 year.

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