Chestnut Free Italian Herb Blend
A homemade herb blend is one of those small kitchen projects that pays off every single time you reach for it. This mix layers oregano, basil, thyme, rosemary, and marjoram into a fragrant, versatile seasoning that works on roasted vegetables, grilled meats, pasta sauces, focaccia, and just about anything else that calls for a Mediterranean lift. The optional sage adds a slightly earthy depth, while the red pepper flakes bring a gentle warmth if you want it. Store-bought spice blends can be a real gamble when you're avoiding specific ingredients, since shared facilities and vague labeling make it hard to know exactly what's in the jar. Making your own means you control every single component — nothing hidden, nothing unexpected. Crumbling the rosemary by hand before mixing is a small but smart step that keeps the texture consistent and ensures every pinch you use is evenly balanced. Stored in an airtight jar in a cool, dark spot, this blend stays fresh and aromatic for up to six months, so one quick batch keeps your cooking elevated for a long time.
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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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