To make dried Italian herb seasoning, combine dried basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes in equal portions in a food processor, and blend for one minute. Alternately, substitute marjoram, savory and cilantro with parsley, garlic powder, onion powder and a dash of black pepper.
Other ways to grind all of the ingredients necessary to make Italian herb seasoning include using a mortar and pestle, or the back of a spoon in a small bowl. Once the mixture is complete, store it in an airtight jar to preserve its freshness. The suggested shelf life of fresh Italian seasoning is six months.
Italian herb seasoning is an ideal condiment for pastas, stews and a variety of other Italian dishes, such as pizza and lasagna. Some recipes that make use of Italian herb seasoning include chicken cacciatore with cabbage noodles, one-pan vegetable spaghetti, eggplant Parmesan, chicken Parmesan and zucchini lasagna.
Italian seasoning is also an integral part of Italian herb bread, where it is combined with flour, Romano cheese, olive oil and white sugar. In this recipe, the mixture is added with flour to a yeast mixture, kneaded and placed in a oiled bowl before it gets baked at 350 degrees Fahrenheit for 35 minutes.