Low Sodium Gluten Free Italian Seasoning
Making your own Italian seasoning blend at home is one of those small kitchen moves that pays off every single time you reach for it. This version layers dried oregano, basil, thyme, rosemary, marjoram, and optional sage into a fragrant, herbaceous mix that smells like a trattoria and tastes like you actually know what you're doing. For anyone watching sodium intake, store-bought spice blends can be a sneaky source of added salt — fillers, anti-caking agents, and seasoning salts often hide in commercial versions, making homemade the smarter choice. Here, every ingredient is a pure dried herb, so you get bold, complex flavor with zero sodium added. The optional red pepper flakes give it a gentle kick if you like a little heat in your pasta sauce or roasted vegetables. Stir it together in minutes, seal it in a jar, and you've got a pantry staple that keeps for up to six months. Sprinkle it over pizza dough, toss it with olive oil and chicken, or stir it into a slow-simmered marinara — the uses are practically endless.
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Learn more →Ingredients
12 servings
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary, crumbled
- 1 tbsp dried marjoram
- 1 tsp dried sage (optional)
- ½ tsp red pepper flakes (optional)
Instructions
- 1
Combine the oregano, basil, thyme, crumbled rosemary, marjoram, and sage and red pepper flakes if using in a small bowl and stir until evenly mixed.
- 2
Transfer the blend to an airtight jar or container and seal. Store at room temperature away from heat and light for up to 6 months.