Emulsifier Free Italian Herb Blend
Most store-bought seasoning blends are sneaky — they often contain anti-caking agents, flow agents, or other additives that have no business being in a simple herb mix. This homemade blend skips all of that, giving you pure, fragrant herbs and nothing else. Oregano, basil, thyme, rosemary, marjoram, and optional sage and red pepper flakes come together in a ratio that's bold, balanced, and deeply aromatic. The small step of crumbling the rosemary by hand before mixing makes a real difference, helping every pinch of the blend measure and distribute evenly. Once it's stirred together and sealed in an airtight jar, it keeps for up to six months — so you can make a batch and reach for it all season long. Sprinkle it over pasta, rub it onto roasted vegetables, or stir it into olive oil for dipping; the uses are practically endless. 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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