What type of spices can I use to make up my own version of Italian Seasoning…?
“Italian Seasoning” is the work of the devil. No self-respecting Italian would ever use any of this rubbish, as the combination of herbs really depends on the dish you are making. One size does not fit all. Meats, chicken and fish (and potatoes) would benefit from the addition of onions, garlic and sage and/or rosemary. Fresh parsley goes well too, depending on the recipe. but not where there is already rosemary and sage. Vegetable dishes go with basil oregano, parsley, basil etc etc. (and of course fresh garlic, onions etc.) and sometimes oregano, as in roasted peppers and melanzane. But we Italians would NEVER use rosemary or sage in tomatoey dishes, for example… and dried basil and parsley are nasty, just like onion and garlic powders…. I suggest you look as some cookbooks by some real Italians, like Marcella Hazan, and you’ll soon get an idea. Soon you’ll be able to make you own as you go. Sorry, but Italo/American cooking is one of my pet peeves!
