Celery 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, marjoram, and optional sage into a fragrant, deeply savory mix that works on pasta, roasted vegetables, grilled meats, and so much 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 balanced flavor rather than a rogue needle. Store-bought Italian seasoning often hides fillers or anti-caking agents that can be a concern for people managing specific sensitivities, so mixing your own puts you fully in control of what goes into the jar. The optional red pepper flakes let you dial in a gentle heat if you want a little kick, or leave them out for a more classic, mellow profile. Stored in an airtight container away from light and heat, this blend stays potent for up to six months — though it tends to disappear long before that.
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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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