Barley 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 fragrant mix of oregano, basil, thyme, rosemary, marjoram, and optional sage comes together in minutes and fills your kitchen with the kind of aroma that makes everything feel more intentional. Store-bought seasoning blends can be surprisingly tricky territory — fillers, anti-caking agents, and shared processing facilities mean hidden grains can sneak into something as simple as a jar of herbs. Making your own puts you fully in control of every ingredient. The trick of crumbling the rosemary by hand before mixing is a small but smart step that keeps the texture consistent and ensures the blend disperses evenly over pasta, roasted vegetables, grilled meats, or pizza dough. Tucked into an airtight jar and stored somewhere cool and dark, it stays fresh and potent for up to six months. Once you have a batch on hand, you'll find yourself reaching for it constantly.
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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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