🌿 From Garden to Jar: Making Italian Seasoning at Farm School
Today’s class was all about Italian seasoning — and we started with the best question from one of my regulars:
“What’s Italian seasoning?”
Well… we were about to find out!
We began the day wandering through the gardens, snipping herbs and tying them into little bundles to hang and dry. Hanging takes a few weeks, so I also had some ready that I’d either dried in the dehydrator on the lowest setting (95°F) or hung up earlier.💡 Pro Tip: If you want to dry herbs quickly and evenly, a simple dehydrator works wonders. My favorite is the Nesco dehydrator — it’s easy to use, reliable, and on our Amazon link for convenience.
Yes! I’m an Amazon affiliate. When you buy through my links, I earn a small commission at no extra cost to you — it helps support our farm school projects and free homeschool resources. Thank you for being part of our little farm community! 💚
If you don’t have a dehydrator, the oven works great too! Simply set it to the lowest temperature (around 170°F) and prop the door open just a crack to let moisture escape. Line your herbs on a baking sheet and check them every 20 minutes until they’re completely dry. You’ll know they’re ready when the leaves crumble easily between your fingers — they should snap, not bend. Any leftover moisture can cause mold or bacteria to grow, so this step is key to keeping your seasoning fresh and safe.
And if you don’t grow herbs at home — no worries! You can absolutely buy fresh herbs from the store to dry yourself. It’s a wonderful, hands-on way to learn how food preservation works.
Once dried, the kids helped strip the leaves from the stems, then crushed them up until they looked just like the jars from the store — only better!
🌿 Why Make Your Own Italian Seasoning?
There’s something special about mixing your own herbs — it connects you to your food in a way that store-bought jars just can’t.
When you make your own seasoning:
🌱 You know exactly what’s inside.
No anti-caking agents, preservatives, or flavor enhancers — just real herbs, dried gently and full of flavor.
🌸 You control the freshness.
Store-bought blends may sit on shelves for months (or even years!). Over time, the essential oils that give herbs their scent and nutrients fade away. Homemade blends are vibrant and full of life — you can smell and taste the difference instantly.
🪴 You can personalize it.
Want more basil and less oregano? Love garlic? Add crushed red pepper for heat or lemon zest for brightness. Kids especially love choosing “their” special mix — it turns seasoning into a creative experiment!
💰 It’s cost-effective.
A single plant can give you enough herbs for dozens of seasoning jars. Even if you buy fresh herbs from the store, drying and blending them yourself is far cheaper than pre-mixed versions.
💚 It’s educational.
This project teaches kids about plant science, chemistry (evaporation and essential oils), and cultural history — all while making something useful they can proudly take home.
✨ And it’s beautiful.
Homemade seasoning blends make thoughtful, earthy gifts — especially when labeled with hand-drawn tags or packed in recycled jars.
🧪 Science + Nutrition: The Power in Your Spice Cabinet
Did you know you probably have a natural medicine chest right in your kitchen?
Herbs are full of plant compounds that help our bodies stay strong and balanced. When we cook with herbs regularly, we’re adding small doses of antioxidants, vitamins, and immune-supporting nutrients into every meal.
Here’s what we used today and what each herb is famous for:
Oregano – supports the immune system
Parsley – rich in vitamins A, C, and K
Thyme – a natural helper for respiratory health
Basil – high in antioxidants that protect cells
Marjoram – gentle on the stomach and calming for digestion
Rosemary – known for supporting memory and focus
Garlic – nature’s antibiotic and flavor powerhouse
Paprika – my own special addition! I grow paprika peppers, smoke them, dehydrate until crisp, and grind them into powder
📚 Homeschool Lesson Connections
🌱 Science:
When we dry herbs, we’re removing water — and water is what bacteria and mold need to grow. By drying until the leaves snap instead of bend, we make herbs shelf-stable and safe to store.
But here’s the fascinating part: even though the moisture leaves, the essential oils (where all the flavor and nutrition live) remain. If we dry herbs too quickly or at too high a temperature, those oils evaporate, and the herbs lose flavor. So the lesson here is about balance — gentle drying keeps the good stuff intact while preventing spoilage.
📜 History: From Ancient Kitchens to Your Spice Rack
Herbs have been treasured for thousands of years — long before anyone had a refrigerator or grocery store shelves!
🌿 Ancient Egypt: Archaeologists have found little bundles of thyme and marjoram in tombs — herbs were considered so precious they were buried with pharaohs to protect them on their journey to the afterlife.
🍖 Rome: Roman soldiers carried rosemary sprigs in their packs to help preserve meat during long travels. Students wore rosemary crowns while studying, believing the scent sharpened memory (maybe they were onto something!).
👑 Middle Ages: In Europe, homes often hung bundles of herbs above doorways. They didn’t just smell nice — they were thought to keep away “bad air,” which people believed carried sickness. Kitchens were filled with drying herbs to flavor food and protect health.
🇮🇹 Italy: Italian cooks perfected the art of blending herbs into sauces and oils. Many of our “Italian seasoning” flavors come from those traditional recipes — simple, garden-fresh herbs that turned even plain bread or pasta into something special.
We’re carrying that same ancient tradition forward here on the farm — learning to grow, preserve, and blend herbs just like families have done for centuries.
🍽️ Life Skills:
Understanding seasoning and flavor helps kids gain confidence in real cooking — and appreciate the food they grow. Knowing how to preserve and blend their own herbs connects them directly to nature and the rhythms of the seasons.
🌾 Reflections from the Farm
I’ll admit — I was a little hesitant to do this class. I worried it might be too quiet or “grown-up” for the kids. But they completely surprised me! They were curious, creative, and genuinely engaged.
One even asked if we could make garlic powder next time… so stay tuned! That one’s definitely going on the list.
🍞 Tasting Time
To wrap up the day, each kiddo got to dip fresh sourdough bread into a simple, flavorful mix:
Italian Bread Dip
¼ cup olive oil
½ tablespoon Italian seasoning
A couple pinches of coarse sea salt
Optional: add a little minced garlic or a drizzle of balsamic vinegar for extra depth of flavor.
The smiles said it all — this simple recipe was a hit! Everyone took home a little bag of their own Italian seasoning to try in their kitchen. It’s delicious on pasta sauce, roasted veggies, salad dressings, or even popcorn!
💡 If you make something with your seasoning, tag us @K2Acres — we’d love to see your creations!
Thank you all for your excitement and encouragement — it keeps me inspired to keep creating new ways to blend farm life, food, and learning together. 🌿💛
With appreciation,
Suzi & Kylie @ K2 Acres
