Prepackaged Italian seasoning usually includes dried marjoram, thyme, rosemary, savory, sage, oregano and basil, and some blends also include coriander seed or hot red pepper flakes. The mixture is traditionally made from the dried whole leaves of the herbs rather than finely ground like spices such as cinnamon and nutmeg. Proportions may vary slightly depending upon the manufacturer.

You can make your own Italian seasoning blend by combining equal parts of the commercially used ingredients. To personalize your blend, add dehydrated garlic or onion granules, coarsely ground black pepper and sea salt. The mixture will retain its potency and flavor for up to three months if stored in a dark, cool place.

Italian herbs have distinctive, bold flavors. They can be used successfully on their own, or you can mix and match them to suit your palate. Prepare your blends with precision since just a pinch more of one spice can overpower a less pungent one and throw off the balance. Marjoram and savory have light, peppery flavors; thyme and oregano add bold, earthy tones; basil imparts a slightly sweet, licorice flavor; sage is aromatic and flowery; and rosemary has a strong, pine-like scent and taste that you should use sparingly.

Whether you're using an Italian seasoning blend or individual dried herbs, you can always substitute them with fresh herbs. Since fresh herbs have much less forceful flavors than dried ones, you'll need approximately three times more than your recipe calls for. For instance, if a recipe calls for a teaspoon of dried basil, use 3 teaspoons or 1 tablespoon of fresh basil to get the same flavor results. Fresh herbs tend to turn an unappealing nearly black color when cooked, so they are typically added to dishes right before serving. Dried herbs are recommended for long-cooked stews, soups and sauces as they slowly release flavor during cooking and add more flavor to these types of dishes than fresh herbs.