Brazil Nut Free Italian Herb Blend
Homemade spice blends are one of those small kitchen wins that quietly upgrade everything you cook. This one layers oregano, basil, thyme, rosemary, and marjoram into a fragrant, versatile mix that works beautifully on roasted vegetables, grilled chicken, pasta sauces, focaccia, and more. The trick of crumbling the rosemary by hand before mixing is a small but smart step — it keeps the texture consistent so every pinch of the blend delivers the same balanced flavor. Optional sage adds a slightly earthy depth, while a touch of red pepper flakes brings just enough warmth if you want it. Store-bought Italian seasoning can be a gamble when you're navigating allergen concerns, since shared processing facilities are common and labels aren't always transparent. Making your own means you know exactly what's in the jar — nothing more, nothing less. Stash it in an airtight container and you'll have a reliable, aromatic blend ready to reach for over the next six months.
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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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