Garlic Herb Seasoning: What’s in It and How to Make It
Garlic herb seasoning is a dry blend built on garlic powder, with dried herbs such as parsley, oregano and basil, usually plus onion powder, salt and black pepper. You can make a batch in about two minutes with jars you probably already own, and you can tune it to your own taste. Below you’ll find what goes into it, a base ratio to start from, variations, ways to use it, substitutes, and how to store it.
Recommendations
- Garlic herb seasoning is a garlic powder base with dried parsley, oregano, basil and thyme, plus onion powder, salt and pepper.
- A good starting ratio is 2 teaspoons garlic powder to about 8 teaspoons of mixed dried herbs. Scale it up for a jar.
- Use 1 to 2 teaspoons per portion on chicken, fish, vegetables, potatoes, pasta and bread.
- Blends keep their best flavor for about 6 months in an airtight container, away from heat and light.
- Mixing your own lets you control the salt, and you can leave it out completely.
Table of Contents
- What garlic herb seasoning is made of
- A base garlic herb seasoning ratio
- How to adjust the blend to your taste
- What to compare when choosing a garlic seasoning blend
- How to use garlic herb seasoning
- What to use instead of garlic herb seasoning
- How to store garlic herb seasoning
- Skip the measuring: get the blends delivered
- FAQ
- Sources
What garlic herb seasoning is made of
The name covers a lot of ground, but the core is consistent. One recipe writer describes it as a base of garlic powder with herbs like dried parsley, oregano and basil, used on meat and vegetables or as a condiment. Most blends add onion powder, black pepper and often salt.
Where blends differ is in the extras. A dietitian’s roundup of all-purpose seasonings notes that a typical herb and garlic mix can include dried onion, salt, pepper and herbs such as fennel, bay, marjoram, thyme, chive and rosemary. Similar all-purpose blends may add lemon powder, mustard, cumin, cayenne, coriander or celery seed.
That range is why one jar tastes like a gentle Italian-leaning blend and another tastes like a spicy rub. Here is how the common ingredients behave:
| Ingredient | What it does in the blend |
|---|---|
| Garlic powder | The backbone. Dissolves into fats and sauces without the bite of raw garlic |
| Onion powder | Rounds out the garlic with a sweeter, savory base |
| Parsley | Mild and grassy. Adds color and bulk more than loud flavor |
| Oregano | Peppery and slightly bitter. Gives the blend its Mediterranean lean |
| Basil | Sweet and a little minty. Softens oregano |
| Thyme | Earthy and savory. Holds up in roasting and long cooking |
| Rosemary or sage | Piney or earthy. Good in small amounts for roasts and potatoes |
| Black pepper | Background warmth |
| Salt | Optional in a home blend, and easy to leave out |
A base garlic herb seasoning ratio
Recipes online vary a lot in proportions. Some use garlic powder as the leading ingredient, others use it as a supporting player to a pile of herbs. For an everyday blend, we start with garlic as a strong but not overwhelming presence, about one-sixth of the total. Here is our base ratio:
| Ingredient | 1 small batch | 4x jar batch |
|---|---|---|
| Dried parsley | 1 tbsp | 4 tbsp |
| Dried oregano | 2 tsp | 8 tsp |
| Dried basil | 2 tsp | 8 tsp |
| Dried thyme | 1 tsp | 4 tsp |
| Garlic powder | 2 tsp | 8 tsp |
| Onion powder | 1 tsp | 4 tsp |
| Salt | 1/2 tsp | 2 tsp |
| Black pepper | 1/4 tsp | 1 tsp |
The small batch makes roughly 1/4 cup, and the jar batch makes about 1 cup.
How to mix it
- Measure everything into a bowl. Use a dry bowl and dry spoons, because moisture is the enemy of a dry blend.
- Whisk until the garlic and onion powders are evenly spread through the herbs.
- If you want a uniform, finer texture, one recipe suggests whisking and then optionally blitzing the mix in a coffee grinder or blender.
- Funnel into a clean, dry jar with a tight lid and label it with the date.
A note on garlic: use garlic powder, not minced or granulated garlic left to sit in the blend. One home cook’s version specifically says to avoid minced garlic in this kind of mix, since the powder disperses evenly.
Other ratios you’ll see
There is no single correct formula, and published recipes prove it. One blend uses 1 tablespoon each of oregano, basil and thyme with 2 teaspoons each of garlic powder and onion powder. Another is a larger-batch ratio that leads with 3 tablespoons of parsley and adds sage and a little cayenne. They all land in the same flavor family. Treat any of them as a starting point, then adjust.
How to adjust the blend to your taste
Once the base is in your jar, small changes shift the character quickly. Make one change at a time in a small batch so you know what caused what.
- More garlic-forward: raise garlic powder to 3 teaspoons in the small batch and trim the parsley.
- Heat: add red pepper flakes, a pinch at a time. Cayenne is another common addition in larger blends.
- Brighter: add dried lemon zest. For a fuller look at that direction, see our guide to lemon herb seasoning.
- Earthier, for roasts and potatoes: swap a little of the parsley or basil for rosemary or sage. This swap is a common variation for a deeper flavor.
- Smoky or colorful: a little paprika works. One low-carb version adds paprika alongside garlic, parsley and oregano.
- Salt-free: leave the salt out and season the dish itself, a route several recipe writers suggest.
If you enjoy tinkering with the herb side, our simple Italian seasoning blend and Mediterranean seasoning blend are close cousins and make good reference points for how far you can push the herbs.
What to compare when choosing a garlic seasoning blend
Whether you mix your own or buy a ready-made jar, a few things matter more than the label’s front claims.
Sodium. A registered dietitian points out that the nutritional gap between store-bought and homemade all-purpose seasonings comes mostly down to sodium. Mixing your own lets you leave out salt or add a small amount to taste. If you are watching salt, check where salt sits in an ingredient list, since ingredients appear in order of amount.
Allergies and sensitivities. The same dietitian notes that making your own may be preferable if your family has allergies or food sensitivities, because you decide every ingredient.
Garlic form. Garlic powder gives a smooth, even flavor. Coarse dehydrated garlic gives pops of flavor that suit rubs and roasting. Neither is wrong, but they cook differently.
Herb balance. Look for a blend where herbs outnumber the garlic and onion so it tastes layered rather than flat. Some commercial blends lean on sugar or salt as fillers, which you can sidestep by controlling the formula yourself.
Freshness. Ground and blended spices lose punch over time, so a blend you mixed recently usually tastes better than one that sat in a warehouse and then a pantry.
Our take on garlic herb seasoning
We think of garlic herb seasoning as the most forgiving blend in the cabinet. It’s the one that turns a plain weeknight chicken breast or a tray of potatoes into something that tastes like someone cared, and that’s the idea behind everything we make.
The ratio matters less than the habit. Once you know that garlic carries the base and herbs carry the character, you can nudge a blend toward lemon, toward heat, or toward rosemary without starting over. That is why our blends are designed to be customized: you choose the flavor profile and the batch size that fits your household, instead of buying a jar you’ll only half use.
Our founder is a chef from the Bahamas, and she cooks the way home cooks do, with comfort and family at the table. Our blends are hand-crafted with that same personal care, aiming for the taste of a home-cooked meal. Good seasoning should make cooking feel easier, not more complicated.
Robert
How to use garlic herb seasoning
This is a true all-purpose blend. A reliable rule from one recipe writer is about 1 to 2 teaspoons per portion, which works across meats, fish, vegetables and pasta. Here are the uses that earn their keep:
- Marinade for chicken, pork, beef or fish: stir the blend into olive oil, coat, and rest the meat before cooking.
- Roasted or steamed vegetables: toss with oil or butter first so the seasoning clings.
- Potatoes: season before roasting, or stir into mashed potatoes at the end.
- Garlic bread: mix into softened butter, spread on bread, and bake until golden.
- Dip: combine with sour cream and let it sit for a while so the dried herbs soften.
- Pasta: toss with melted butter or olive oil and a spoonful of pasta water.
- Eggs, popcorn and grilled cheese: a light shake adds savory depth.
Two practical tips. First, dried herbs need a little fat or moisture to bloom, so combine the blend with oil, butter or a sauce rather than only sprinkling it on dry food. Second, if the blend contains salt, season in stages and taste before adding more.
Looking for blends built around a specific protein? We have written about salmon seasoning, ground turkey seasoning and sweet potato seasoning, and garlic and herbs slot into all three.
What to use instead of garlic herb seasoning
If the jar is empty, you have options.
Make a quick stand-in. Combine garlic powder with whatever dried herbs you have. Food Network’s substitution guide says that herbs are largely interchangeable within their type: tender leafy herbs such as basil and parsley, and woody herbs such as rosemary, thyme and oregano. The same guide gives a handy conversion, 1 tablespoon of fresh herbs equals 1 teaspoon of dried.
Cut sodium but keep flavor. Healthline notes that garlic can add flavor without adding sodium, and suggests cutting back on salt and doubling the garlic in recipes like tomato sauces and marinades. It also lists lemon juice or zest, black pepper, onion powder and dill among its salt alternatives.
Avoid garlic. For a garlic-free version, one writer says asafoetida (hing) can substitute for garlic salt and brings a garlic-like flavor, though you may need to add extra salt. Use it sparingly and taste as you go.
How to store garlic herb seasoning
Put the blend in an airtight container in a dry place away from sunlight and heat. Extension guidance from Purdue and North Dakota State University both give about 6 months for herb and spice blends, with an instruction to check the aroma and replace the blend if it has faded.
The individual ingredients last longer. A university nutrition education sheet lists ground spices at 2 to 3 years and dried herbs at 1 to 3 years, and advises a cool, dark place with tightly closed containers. For a blend, the shorter number is the safer guide for flavor, since the leafy herbs fade first.
A simple freshness test: rub a pinch between your fingers and smell it. A faint, dusty or flat aroma means it’s time to mix a new batch. Other tips:
- Store the jar away from the stove, where steam and heat travel.
- Never shake it straight over a steaming pot. Spoon into your hand first.
- Mix smaller batches more often. That is one reason the small-batch column above is a good default.
- Label the jar with the date so you don’t have to guess.
Skip the measuring: get the blends delivered
If you’d rather not stock six jars to mix one, that’s what we built Spice Blends Made Easy for. You choose the seasoning mix and the batch size, and we craft the blend by hand. Subscribers get unlimited access to our blends and meal recipes, with new options introduced monthly.
The Pro plan is $5 per month or $40 per year, and every subscription comes with a 30-day money-back guarantee. See the details on our pricing page.
Browse the full range of recipes and blends on our home page, or start with a flavor you already love and customize it from there.
FAQ
What is garlic and herb seasoning made of?
The base is garlic powder with dried herbs, most often parsley, oregano, basil and thyme. Onion powder, black pepper and salt are common additions. Some blends add rosemary, sage, paprika or red pepper flakes for a different character.
How much garlic herb seasoning should I use?
A good starting point is 1 to 2 teaspoons per portion of meat, fish, vegetables or pasta. Start at the low end if your blend contains salt, taste, and add more. For a marinade, stir it into olive oil so it coats evenly.
Can I make garlic herb seasoning without salt?
Yes. Leave the salt out of the mix and season the dish separately, so you decide how much goes in. The garlic, onion, herbs and pepper still carry plenty of flavor, and a squeeze of lemon makes the finished dish taste brighter.
How long does homemade garlic herb seasoning last?
For best flavor, plan on about 6 months for a blend kept airtight, dry and away from heat and light. It is still usable after that if it smells strong, but when the aroma turns faint or dusty, make a fresh batch.
What can I use instead of garlic herb seasoning?
Mix garlic powder with any dried herbs on hand, such as basil, parsley, oregano or thyme. Herbs within the same type are largely interchangeable, and 1 tablespoon of fresh equals about 1 teaspoon of dried. Add a pinch of pepper and a little salt if you like.
Sources
- Garlic and Herb Seasoning, Beaming Baker
- The 5 Best All-Purpose Seasonings, Cooking with Cat
- Garlic and Herb Seasoning, Sugar, Spice and Glitter
- Homemade Garlic and Herb Seasoning, Cook Fast, Eat Well
- Garlic Herb Seasoning Recipe, Cake 'n Knife
- Garlic and Herb Seasoning, Sprinkles and Sprouts
- Easy Garlic Herb Seasoning, Easy Low Carb
- Garlic & Herb Seasoning Mix Recipe, Budget101
- Ingredient Substitution Guide, Food Network
- 18 Flavorful Salt Alternatives, Healthline
- Asafoetida (hing), RadFoodie
- Food Storage Guide, Purdue Extension
- Food Storage Guide (FN579), NDSU
- Herbs and Spices, SNAP-Ed NY