Black Pepper Free Italian Herb Blend
Building a reliable spice blend from scratch is one of those small kitchen moves that pays off every single time you cook. This fragrant mix layers oregano, basil, thyme, rosemary, marjoram, and optional sage into a deeply aromatic combination that works beautifully on pasta, roasted vegetables, grilled proteins, and homemade focaccia. For anyone avoiding black pepper, store-bought Italian seasoning blends can be a minefield — many contain it outright, and others are processed on shared lines where cross-contact is a real concern. Making your own puts you completely in control of every ingredient in the jar. The technique of crumbling the rosemary by hand before mixing is a small but smart step that keeps the texture consistent and ensures every pinch you grab is balanced. A half teaspoon of red pepper flakes is there if you want a gentle kick without reaching for the pepper grinder. Stored in an airtight jar away from heat and light, this blend stays vibrant for up to six months — meaning one quick batch keeps your cooking well-seasoned for a long time to come.
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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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