1-First Step: Gather and measure Lay out the dried herbs and spices on your counter. Accurate measuring helps the blend stay balanced. Use level teaspoons and measure the oregano and basil as 2 teaspoons each, parsley and dill as 1 teaspoon each, and the smaller spices at 1/2 teaspoon where indicated. If you plan to omit salt, measure it separately so family members can add it to taste when cooking.

2-Second Step: Combine in a bowl or jar Choose a small mixing bowl or a clean storage jar with a tight lid. Add all dry ingredients in the order below for clarity: oregano, basil, parsley, dill, onion powder, garlic powder, rosemary, thyme, cinnamon, black pepper, and optional salt. Combining in a jar lets you shake instead of whisk if you prefer.

3-Third Step: Whisk until even Use a fork or small whisk to blend until the powders look uniform. This helps distribute the cinnamon and spicy bits evenly so every pinch tastes the same. If using a jar, seal and shake vigorously for 15 to 20 seconds.

4-Fourth Step: Label and store Transfer the blend to a spice jar or airtight container if you mixed it in a bowl. Label with the date and name. Store in a cool, dry place, away from heat and sunlight. The blend will keep strong flavors for 6-12 months and remain usable up to 1-2 years.

5-Final Step: Use and adjust Use 1-2 tablespoons of Greek Seasoning per pound of ground meat or vegetables. For marinades, stir 1 tablespoon into 1/4 cup oil and lemon juice and let proteins sit 30 minutes to overnight. In soups or stews, a teaspoon per quart of liquid adds background flavor. If you find the mix needs more brightness, add a squeeze of lemon after cooking rather than changing the dried blend.