Cashew Free Italian Herb Blend

Total time5 min

Prep time5 min

Cook time0 min

4.5

(12)

A homemade herb blend like this one is one of those small kitchen projects that pays off every single time you reach for it. The combination of oregano, basil, thyme, rosemary, marjoram, and optional sage creates a deeply aromatic mix that smells like a proper Italian kitchen the moment you open the jar. Taking a minute to crumble the rosemary by hand before mixing is a smart touch — it keeps the texture consistent so the blend sprinkles and measures evenly every time. Store-bought seasoning blends can be a minefield when you're avoiding certain tree nuts, since shared production lines and vague labeling make it hard to know exactly what you're getting. Mixing your own from individual dried herbs sidesteps all of that completely, giving you full control over every ingredient in the jar. A pinch of red pepper flakes stirred in adds a gentle heat that works beautifully on roasted vegetables, pasta, grilled chicken, or homemade focaccia. Stored in an airtight jar away from light and heat, this blend stays fragrant and flavorful for up to six months — though it tends to disappear long before then.

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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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