Eosinophilic Esophagitis Friendly Italian Herb Blend
Building your own spice blend from scratch is one of the smartest moves you can make when managing a condition that demands close attention to every ingredient that goes into your food. Store-bought Italian seasoning often hides fillers, anti-caking agents, or shared-facility allergens that can make label reading a real headache. This blend keeps things clean and completely in your control — just five core dried herbs, with sage and red pepper flakes as easy optional add-ons depending on your personal tolerance. Crumbling the rosemary by hand before mixing is a small step that makes a big difference, giving you a uniform blend that seasons evenly every time. The result is a fragrant, deeply aromatic mix that brings oregano, basil, thyme, and marjoram together in a way that smells like a proper Italian kitchen. Stir it into sauces, sprinkle it over roasted vegetables, or use it as a dry rub — the possibilities are genuinely endless. Store it in an airtight jar and you'll have a reliable, safe seasoning on hand for up to six months.
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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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