Citric Acid Free Italian Herb Blend
Building your own spice blend from scratch is one of those small kitchen moves that pays off every single time you reach for it. Store-bought Italian seasoning blends often contain anti-caking agents, natural flavors, or citric acid used as a preservative — none of which belong in a blend designed to keep things clean and simple. This one is just pure dried herbs: oregano, basil, thyme, rosemary, marjoram, and optional sage and red pepper flakes for a little warmth and depth. The technique of crumbling the rosemary by hand before mixing is a small but smart step that keeps the texture consistent so every pinch delivers balanced flavor. Once it's stirred together and sealed in a jar, it keeps for up to six months in a cool, dark spot — ready to go whenever a pasta sauce, roasted vegetable, or marinade needs a lift. It's the kind of pantry staple that quietly makes everything taste better.
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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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