Red Meat Allergy Friendly Gluten Free Italian Seasoning
A good Italian seasoning blend is one of those pantry staples that quietly elevates everything it touches — pasta sauces, roasted vegetables, marinades, and so much more. This homemade version is made entirely from dried herbs, so there are no fillers, no hidden additives, and no gluten-containing anti-caking agents that sometimes sneak into store-bought blends. For anyone managing a red meat allergy, that kind of label clarity matters, especially when a seasoning mix might end up on chicken, fish, or plant-based dishes where cross-contamination concerns are already top of mind. The combination of oregano, basil, thyme, rosemary, and marjoram creates that classic, deeply aromatic Italian flavor profile, with optional sage and red pepper flakes if you want a little earthiness or heat. Stirring everything together takes about two minutes, and once it's sealed in an airtight jar it stays fresh for up to six months. Having a reliable, safe blend on hand means you can season confidently without second-guessing every pinch.
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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.