When I set out to recreate the Italian seasoning that always seemed to linger in the air of an old sub shop by the coast, I knew it had to be more than a simple mix. Each herb and spice needed its say—robust basil, a trace of tarragon, and the faintest heat from cardamom. There’s a method behind this nostalgic blend, and if you’re curious how I coax all those layers into one jar, let’s get started.
Ingredients
- 3 tablespoons dried basil
- 1 tablespoon dried marjoram
- 4 tablespoons dried Greek oregano
- 1 teaspoon dried tarragon
- 3 tablespoons dried chervil
- 1 teaspoon ground sage
- 1 tablespoon garlic powder
- 1/2 teaspoon celery seed
- 1 teaspoon onion powder
- 1 teaspoon dried savory
- 1 teaspoon dried thyme
- 1/2 teaspoon ground yellow mustard
- 1 teaspoon dried rosemary
- 2 crushed bay leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon crushed red pepper flakes
Let’s be honest, the ingredient list here is sort of a “spice cabinet Olympics.” You might look at it and wonder—do I even own dried chervil? Or, is Greek oregano really different from the regular kind? (Spoiler: It’s a little more peppery and robust, but if you only have standard oregano, nobody’s going to throw you out of the kitchen.) This blend is like a roll call for every spice jar you’ve ever shoved to the back of the shelf. If you’re missing something like marjoram or savory, you’ve got options—just add a pinch more basil or thyme for a similar vibe. The real magic comes from the mix, so don’t stress perfection. Let your nose be your guide, and maybe keep a broom handy for when those bay leaves try to escape.
Steps
- Gather all those spices: 3 tablespoons dried basil, 1 tablespoon dried marjoram, 4 tablespoons dried Greek oregano, 1 teaspoon dried tarragon, 3 tablespoons dried chervil, 1 teaspoon ground sage, 1 tablespoon garlic powder, 1/2 teaspoon celery seed, 1 teaspoon onion powder, 1 teaspoon dried savory, 1 teaspoon dried thyme, 1/2 teaspoon ground yellow mustard, 1 teaspoon dried rosemary, 2 crushed bay leaves, 1/2 teaspoon black pepper, 1/4 teaspoon ground cardamom, 1/2 teaspoon crushed red pepper flakes. If this list makes you panic a little, just breathe. No one’s judging. This blend will brighten sandwiches and pasta alike, especially when paired with fresh juices made in a juicer machine. Consider pairing your seasoning with high-quality kitchen tools like a premium chef knife to streamline prep and enhance consistency.
- Place every single spice and herb into a medium mixing bowl. The bowl should be big enough that you don’t create a blizzard of oregano on your counter. (Been there. Not fun.) A larger bowl also gives you room to mix thoroughly without losing any precious aroma from the herbs.
- If you’ve got a spice grinder (or a clean coffee grinder), dump everything in there. Pulse until it’s a fine, even blend. Watch your fingers. If you’re using a bowl, press and mash with the back of a spoon. Channel your inner medieval apothecary. For a smoother texture, consider processing in short bursts to avoid overheating the oils.
- Pay special attention to the bay leaves—crush those 2 leaves really well before adding. Nobody wants a giant bay leaf chunk messing with their sandwich. Trust. Crumbling them finely releases their subtle, aromatic flavor more evenly throughout the mix.
- Once it looks like the magical fairy dust of your deli dreams, stop grinding. Take a quick sniff. If you sneeze, you’re doing it right. Let the mixture rest a moment so flavors can marry before bottling.
- Pour your blend into an airtight glass jar. Bonus points if you remember to label it. Otherwise, in six months you’ll be sniffing mystery jars again. Glass is ideal to preserve aroma without imparting unwanted flavors.
- Store in a cool, dry spot—like that shelf you always forget about. This stuff will hang out flavorfully for up to 6 months. Longer, if you’re forgetful. Keep away from direct sunlight and heat to maintain potency.
- Pat yourself on the back, maybe do a little victory dance. That’s it. Your Italian seasoning is ready to make your subs sing. This homemade mix also makes a thoughtful jarred gift for fellow food lovers. This recipe pairs nicely with traditional cookware like a luxury copper jam pan, which offers even heat distribution for gentle simmering.
Cooking Tips
Ever wonder why some sandwiches just taste like they came straight from your favorite old-school deli? It’s all in how you use italian seasoning (old sub sailor). I sprinkle it generously on meats before grilling, or blend it with olive oil for a zesty bread dip. For a true sub shop flavor, I always add a pinch to my tomato sauce or vinaigrettes. I also like to serve the finished sandwich on crisp lettuce with a garnish of olives for that classic tea room presentation.
Final Thoughts
Bringing those simple tips into your kitchen can truly elevate the everyday sandwich into something memorable. I’ve found that a homemade Italian seasoning blend, with its complex notes and nostalgic aroma, transforms even the simplest sub. Trust your senses, adjust the flavors to your taste, and savor the journey. There’s nothing quite like creating that Old Sub Sailor magic in your own home. For a quick, flavorful addition to rice salad, try a simple soya-based dressing made by combining olive oil, soya sauce, lemon juice, and crushed garlic soya-based dressing.