How to Make Your Own Lemon Herb Seasoning

Make your own lemon herb seasoning mix. This is a quick and easy way to control and customize what’s in your shaker and to add the flavors you love the best. Premixed seasoning blends are a delicious time saver in the kitchen. Just sprinkle them on – easy peasy!

Cajun, Lemon Herb, Chili Lime and Italian seasonings are quick and easy to make.

They’re even better when you make them yourself.  Not only does it save money, but you get to control what goes into your spice blend.  For example, compare these ingredient labels for Lemon Herb Seasoning – store bought vs homemade.

Commercial Lemon Herb Ingredient List
Homemade Lemon Herb Seasoning Ingredients

My homemade Lemon Herb Seasoning just has lemon, spices and herbs – no salt, sugar, cornstarch, glucose solids (isn’t that sugar?!), yeast extract, “natural flavor” (don’t even get me started!) or any preservatives.  And yes, it’ll last for a long time – the basil, oregano and parsley will loose their flavor with or without preservatives.

Lemon Herb Seasoning Recipe

Print Recipe
5 from 5 votes

Lemon Herb Seasoning Mix

Great no salt substitute. Use for pasta, steamed veggies, rice, chicken or fish.
Prep : 5 minutes
Total Time: 5 minutes

Ingredients

  • 4 Tbsp Dried Basil
  • 3 Tbsp Dried Oregano
  • 3 Tbsp Dried Parsley
  • 1 Tbsp Finely Ground Black Pepper
  • 1 Tbsp Dried Onion Flakes
  • 1 Tbsp Whole Celery Seed
  • ½ Tbsp Thyme
  • 1/2 tsp Garlic Powder
  • 2 Tbsp Grated Lemon Rind dried

Instructions

  • Thoroughly combine all ingredients in a bowl.
  • Store in an airtight container.
  • Yield 3 to 4 ounce jar

Notes

In an effort to better control salt intake, there is no salt in this seasoning blend. Nor is salt used as a filler! All you get is herbs, spices and lemon.
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Calories: 167kcal | Carbohydrates: 36g | Protein: 10g | Fat: 4g | Sodium: 58mg | Fiber: 19g | Sugar: 4g | Iron: 26mg
Course: Gifts, lemon herb, seasonings
Cuisine: American
Keyword: gifts from the kitchen, homemade seasoning, lemon herb, seasoning blend

More seasoning or spice blends

Be confident growing and using herbs.

With NO ads, and all the best tips & recipes in one convenient place! From Garden to Table: Everyday Cooking with Herbs.

65 recipes & preserves + practical tips…

  • how to grow herbs
  • step-by-step harvesting and preserving instructions
  • tantalizing tea and beverage recipes
  • mouth watering appetizers, salads, mains, and desserts
  • solve all your herb FAQs

Available in ebook and paperback formats.

Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist, who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.

8 Comments

  1. Hey Getty…Thanks…this is great and a good tip to reduce some food waste and get the most for your dollar, especially if you’re buying organic lemons.

    Kreesta

    1. Glad you found it useful, Kreesta! And yes, if you buy it – might as well get the most out of your food as you can.
      Hope all is well with you and your family.

      Getty

      1. Hi Getty,
        I would like to know whether fresh lemon zest can be used in cooking or if its only the dried one.Thanks…..from Vicky.

        1. Hi Victoria,
          Yes, you can certainly use fresh lemon zest in cooking. For this particular recipe, I recommend drying the zest because you’re combining it with dried herbs. You want to be careful about adding moisture to dried herbs; if they absorb too much moisture, it might encourage mold growth. Therefore, in this recipe, I would recommend drying the lemon zest first. You can just lay it out on a plate and let it rest for even two to three hours.
          Good luck,
          Getty

    1. Hi Becky,
      As long as it is stored well – dry and dark, it can safely last for years. However, you’ll start to lose some of the flavor within six months, after a year the lemon will get less noticeable. When using, be sure to keep the jar away from steaming hot food or pots so that moisture does not get into the jar.

      Good luck,

      Getty

    1. Hi Jaroslaw. When I zest a lemon, I use a micorplaner/zester so it comes out in small shreds with as little pith (white, bitter part) as possible. I leave those shreds out on a plate overnight and the next morning the lemon zest is dried. It will take longer in humid conditions. Hope this helps.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.