Low Sodium Italian Herb Blend
Making your own herb blend at home is one of those small kitchen moves that quietly transforms everything you cook. This mix layers oregano, basil, thyme, rosemary, marjoram, and optional sage into a fragrant, balanced seasoning that works on pasta, roasted vegetables, grilled proteins, focaccia, and more. Because you're building it from scratch, there's no added salt hiding in the mix — just pure, aromatic herbs with nothing extra sneaked in. Store-bought Italian seasoning blends often include sodium or anti-caking agents that can catch you off guard, so having a homemade jar on the shelf gives you total control over what goes into your food. The small step of crumbling the rosemary by hand is worth it — it helps everything blend together evenly so you get consistent flavor in every pinch. A half teaspoon of red pepper flakes is optional but adds a gentle warmth that makes the blend feel a little more alive. Once it's mixed and sealed in an airtight jar, it keeps for up to six months and makes a genuinely useful gift for anyone who loves to cook.
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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
Crumble the dried rosemary between your fingers until the needles are broken into smaller, roughly uniform pieces — this ensures the blend measures and disperses evenly.
- 2
Combine the oregano, basil, thyme, crumbled rosemary, and marjoram in a small bowl, along with the sage and red pepper flakes, if using. Stir until evenly mixed.
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