Low FODMAP Gluten Free Italian Seasoning
Having a reliable spice blend on hand is one of those small kitchen wins that makes everything easier, and this homemade Italian seasoning delivers big flavor with zero guesswork. Store-bought seasoning mixes can be sneaky — some contain fillers, anti-caking agents, or blended spices that introduce ingredients you didn't sign up for. This version keeps it clean and straightforward: just pure dried herbs measured out and stirred together in minutes. Oregano, basil, thyme, rosemary, and marjoram are all naturally low in fermentable carbohydrates, so you get that classic Italian herb profile without any of the digestive worry. The optional sage adds a slightly earthy, warming note, while a pinch of red pepper flakes can bring a gentle kick if you're feeling it. Stored in an airtight jar, this blend stays fragrant and ready to use for up to six months, meaning you can season pasta sauces, roasted vegetables, or grilled proteins on a whim. Once you make your own, reaching for a mystery packet from the spice aisle will feel like a step backward.
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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.