What Is Greek Seasoning Made Of?

Greek seasoning is a blend of dried oregano, garlic, onion and salt, usually with basil, black pepper, parsley and a little dill or marjoram. Many blends finish with a pinch of cinnamon or nutmeg. Oregano does most of the talking. The warm spice in the background is what makes it taste Greek and not like pizza night.

That is the short version. Below is what each part does, what to shake it on, how much to use, and how to mix a batch when the jar is empty and dinner is in an hour.

What herbs and spices are in Greek seasoning?

There is no official recipe, so every brand and every yiayia does it a little differently. Most start from the same list:

• Oregano. The lead. Earthy, a little sharp, and the first thing you smell.
• Garlic and onion. The savory base that makes it work on meat.
• Basil and parsley. Softer green herbs that round off the oregano.
• Black pepper. A small bite at the end.
• Dill, marjoram or thyme. One or two of these, depending on who mixed it.
• Cinnamon or nutmeg. Only a pinch. You should notice something warm without being able to name it.
• Salt. In most store blends, and often first on the label.

Some blends also add lemon peel, which makes sense, because lemon is what you reach for next anyway.

What does Greek seasoning taste like?

Herby and savory first, then a little warm. It smells like a gyro shop: oregano, garlic and something toasty behind them. It is not spicy. Any heat you taste is a trace of red pepper, not the oregano.

Is Greek seasoning the same as Italian seasoning?

They are cousins, not twins. Both lean on oregano and basil. Italian seasoning goes further into the herb garden, with rosemary, thyme and marjoram. Greek seasoning adds garlic, onion and that pinch of warm spice, and it usually has more salt.

In a pinch you can swap one for the other. Dinner will be good. It will just taste like a different vacation. Here is what Italian seasoning is made of if you want to see the two side by side.

What do you use Greek seasoning on?

Almost anything that would be happy next to a lemon wedge:

• Chicken. Thighs, breasts, a whole roasted bird, or skewers.
• Lamb and pork. Chops, meatballs, burgers and kabobs.
• Roasted potatoes. Toss with olive oil and seasoning, roast until crisp, then squeeze lemon over the top.
• Vegetables. Zucchini, peppers, onions and tomatoes, roasted or grilled.
• Fish and shrimp. A light coat before they hit the pan.
• Salad dressing. Whisked into olive oil and vinegar.
• Dips, rice and orzo. A pinch stirred into plain yogurt makes a fast dip for the vegetable tray.

If skewers are on the menu, our guide to how to season kabobs covers chicken, beef and vegetables on the same grill.

How much Greek seasoning should you use?

For a blend that already has salt in it, start here:

• Meat and chicken: about 1 tablespoon per pound.
• Vegetables and potatoes: 1 to 2 teaspoons per pound, tossed with oil first so it sticks.
• Dressing: 2 tablespoons whisked into 6 ounces of olive oil and 6 ounces of white wine vinegar. That fills a jar and lasts the week.

Taste before you add more salt. The blend may have done that job already. For other cuts and blends, there is a chart in how much seasoning to use per pound of meat.

How do you make Greek seasoning at home?

If your spice cabinet is in decent shape, you can stir one together in two minutes:

• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried dill, marjoram or thyme
• A pinch of cinnamon

That makes about 2 tablespoons, enough for two pounds of chicken. Do not skip the cinnamon, and do not get generous with it either. A pinch is the whole secret.

What is in Flavor Seed's Greek seasoning?

It's Greek To Me is our organic Greek seasoning. It tastes oregano-forward, over a base of sea salt, garlic and onion, and finishes with a small, warm note of cinnamon. It is USDA Certified Organic, gluten-free and kosher, with no MSG, no fillers and no anti-caking agents. We blend it in small batches, so the herbs still smell like herbs when you open the bag.

It comes in a 4 oz resealable pouch, which is the one to get if you cook with it every week, and a 2 oz glass shaker jar for the table.

If you want the Italian cousin in the cabinet too, The Godfather is our organic Italian seasoning, built on basil, garlic and oregano with rosemary, thyme and marjoram behind them.

Quick answers

Does Greek seasoning have salt in it?

Usually, yes. Most store-bought blends include salt, and some list it first. Turn the package around and read the back. If salt is near the top, go easy on any other salt in the recipe.

Is Greek seasoning spicy?

No. It is herby and savory, with a warm note from cinnamon or nutmeg, but no real heat. Children and spice-shy guests tend to do fine with it.

Can I use oregano instead of Greek seasoning?

You can get close. Oregano is the main flavor, so use it with a little garlic powder, salt and pepper. Add a squeeze of lemon at the end and most people at the table will not know the difference.

That is all Greek seasoning is: oregano, garlic and a few quiet helpers. Keep a pouch near the stove, and remember that free shipping kicks in at $25.