Ginger Free Italian Herb Blend
Homemade spice blends are one of those small kitchen projects that pay off every single time you reach for them. This one layers oregano, basil, thyme, rosemary, and marjoram into a fragrant, versatile mix that works on roasted vegetables, pasta sauces, grilled meats, focaccia, and just about anything else that calls for a hit of Mediterranean warmth. The optional sage adds a subtle earthiness, while the red pepper flakes bring a gentle kick if you want it — both are easy to leave out depending on your mood or the dish. One thing worth noting is that store-bought Italian seasoning blends can sometimes contain unexpected additions, so mixing your own means you know exactly what's in the jar. Crumbling the rosemary by hand before combining everything is a small but smart step that keeps the texture consistent and prevents any woody pieces from overpowering a bite. Stored in an airtight jar away from heat and light, this blend stays fresh and aromatic for up to six months, making it a genuinely useful pantry staple to have on hand.
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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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