Fructose Free Italian Herb Blend
Keeping a well-stocked spice cabinet is one of the easiest ways to make everyday cooking feel effortless, and this fragrant herb blend is a pantry staple worth mixing up in batches. Oregano, basil, thyme, rosemary, marjoram, and optional sage come together in a ratio that's deeply aromatic and endlessly versatile — think pasta sauces, roasted vegetables, grilled meats, or homemade focaccia. For anyone navigating fructose sensitivity, store-bought seasoning blends can be a minefield of hidden additives, fillers, and flavor enhancers that don't belong anywhere near a careful diet. This blend is nothing but pure dried herbs, so you know exactly what's going into every dish. The technique of crumbling the rosemary by hand before mixing is a small but smart step that makes the texture consistent and the blend genuinely pleasant to cook with. A pinch of red pepper flakes is optional but adds a subtle warmth that takes the whole thing up a notch. Stored in an airtight jar, it stays fresh for up to six months — meaning one quick mix session keeps you covered for dozens of meals ahead.
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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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