Dairy Free Italian Herb Blend
Herbs are naturally free of dairy, but that doesn't mean every store-bought seasoning blend is safe — fillers, anti-caking agents, and shared production lines can introduce unexpected ingredients. Making your own blend at home puts you fully in control of what goes into the jar. This mix layers oregano, basil, thyme, rosemary, and marjoram into a deeply aromatic combination that smells like a sun-drenched Italian kitchen the moment you open the lid. A pinch of sage adds earthiness, and the optional red pepper flakes bring just enough heat to keep things interesting. Crumbling the rosemary by hand is a small step that makes a real difference, helping every spoonful measure and distribute evenly through whatever you're cooking. Stir it into olive oil for a quick dipping sauce, rub it onto roasted vegetables, or shake it over pasta — the uses are practically endless. One batch keeps for up to six months, so you'll have a reliable, clean-label seasoning ready to go whenever you need it.
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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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