Italian seasoning
Seven herbs in one jar, already balanced. Italian seasoning is the shortcut that actually tastes like you planned it.
What It Is
Italian seasoning is a dried blend, typically marjoram, oregano, basil, rosemary, thyme, sage, and sometimes savory, calibrated so the flavors hold together without you having to think about ratios. It came out of American kitchens as a practical way to capture the herb profile common to southern Italian cooking without keeping seven separate jars stocked.
The blend is built for heat. Dried herbs can taste flat on their own, but give them a hot pan, a bubbling sauce, or a warm oven and they open up. That makes this a natural fit for anything braised, roasted, or baked.
What To Do
Stir it into tomato sauce, press it onto chicken before roasting, or mix it with olive oil and salt as a quick bread dip. A teaspoon or two is usually enough for a pot of sauce; a tablespoon works for a sheet pan of vegetables or meat. Add it early so the heat does the work.
It also pulls its weight in salad dressings, marinades, and homemade pizza seasoning. Store it away from the stove in a cool, dark spot and it will stay fragrant for about a year.
