Coconut Free Italian Herb Blend
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 works beautifully on roasted vegetables, pasta sauces, grilled meats, focaccia, and so much more. Store-bought seasoning blends can be surprisingly tricky to vet — fillers, anti-caking agents, and shared production lines all add unnecessary uncertainty to what should be a simple pantry staple. Making your own means you know exactly what's in the jar, full stop. The step of crumbling the rosemary by hand before mixing is a small but smart move that keeps the texture consistent and prevents any woody bits from overpowering a spoonful. A pinch of red pepper flakes stirred in adds a gentle warmth if you like a little heat in your cooking. Stored in an airtight jar away from light and heat, this blend stays fragrant and flavorful for up to six months — making it one of the most useful things you can have on your spice shelf.
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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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