Almond Free Italian Herb Blend
Homemade spice blends are one of those small kitchen projects that pay off every single time you reach for them. This one layers oregano, basil, thyme, rosemary, and marjoram into a fragrant, balanced mix that smells like a trattoria and works on everything from roasted vegetables to pasta sauces to grilled chicken. The optional sage adds a subtle earthiness, while the red pepper flakes bring just enough heat to keep things interesting. Store-bought Italian seasoning can be a surprisingly tricky category for people avoiding tree nuts, since some blends are processed on shared equipment or packed in facilities that handle almond-based products — making a from-scratch version the cleanest, most reliable option. The technique here is simple but smart: crumbling the rosemary by hand before mixing ensures every pinch you scoop has an even distribution of flavors rather than a clump of woody needles. Stored in an airtight jar in a cool, dark spot, this blend stays fresh and potent for up to six months, so one quick batch keeps your cooking elevated for a long time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!