Corn Free Italian Herb Blend
Store-bought seasoning blends are a sneaky source of hidden additives, and for anyone avoiding corn, that can mean maltodextrin, modified starch, or anti-caking agents lurking in an otherwise innocent-looking jar. Making your own Italian herb blend from scratch puts you completely in control of every single ingredient. This recipe layers oregano, basil, thyme, rosemary, and marjoram into a fragrant, well-balanced mix that smells like a proper Italian kitchen the moment you open the jar. The optional sage adds a subtle earthiness, while the red pepper flakes bring just enough warmth to keep things interesting. Taking a moment to crumble the rosemary by hand is a small step that makes a real difference — it helps the blend measure evenly and distribute beautifully into whatever you're cooking. Stir it into pasta sauce, rub it onto roasted vegetables, or mix it into olive oil for dipping bread. Once you have a jar of this on the shelf, you'll reach for it constantly.
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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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