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!
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.
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
Lemon Herb Seasoning Mix
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
Nutrition Facts (per serving)
More seasoning or spice blends
- Lemon Herb Mix
- Chili Cheese
- Homemade Taco Seasoning
- Italian Seasoning
- Creole Seasoning Mix
- Collection of Homemade Spice Blends
- Popcorn Seasoning Recipes
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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
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
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.
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
I actually scaled this down to 1 oz and make it fresh with fresh zest. I find dehydrated lemon peel to get bitter if it isn’t used quickly and I just don’t use it often enough. I use the rest of the herbs quickly so they are always fresh as I make all my own blends (herbs de Provence is a blend as is garam masala, Italian seasoning, barbere, baharat!!!). This allows me to go through my herbs faster than I would if I bought blends (and then didn’t use those herbs). Since I started making my own Italian blend, my thyme, oregano, basil, marjoram and rosemary has been used up SO much faster. Sorry. Got carried away but I’m passionate about blends!
I realize this was posted in 2017 but I”m replying anyway. I hope you see it.
Hi Patrick,
Thanks for sharing your experience! Sounds like you make some terrrific blends – way to go. I love how flavourful homemade blends are – with ingredients you know!
how long is this viable once made?
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
instructions on drying the lemon rind would be helpful, Thank you!
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.