How to Make Your Own Lemon Herb Seasoning

Premixed seasoning blends can be delicious time savers in the kitchen.  Just sprinkle them on – easy peasy!

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.


Print Recipe
5 from 2 votes

Lemon Herb Seasoning Mix

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


  • 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


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


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.
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Interested in other seasoning or spice blends? Check these out:

Creole Seasoning Mix

Homemade Spice Blends

Popcorn Seasoning Recipes

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  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.


    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.


      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,

    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,


    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.

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