Eggless Italian Herb Blend
A good homemade herb blend is one of those pantry staples that quietly upgrades everything it touches — pasta sauces, roasted vegetables, grilled chicken, focaccia, you name it. This one layers oregano, basil, thyme, rosemary, and marjoram into a balanced, aromatic mix that smells like a proper Italian kitchen the moment you open the jar. The optional sage adds a subtle earthiness, while a pinch of red pepper flakes brings just enough heat to keep things interesting. Store-bought blends can be hit or miss, often padded with fillers or sitting on shelves long past their prime, so mixing your own means you control the quality and freshness. The technique of crumbling the rosemary by hand before combining is a small but smart step — it keeps the texture consistent so every pinch of the blend delivers the same flavor. Stored in an airtight jar in a cool, dark spot, this mix stays vibrant for up to six months, making it one of the most useful things you can spend five minutes putting together.
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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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