Gluten Free Italian Herb Blend
Dried herbs are naturally free of gluten, but pre-mixed blends from the store can be processed on shared equipment or padded out with anti-caking fillers that introduce unwanted ingredients. Making your own from scratch puts you completely in control. This blend layers oregano, basil, thyme, rosemary, marjoram, and optional sage into a deeply aromatic mix that smells like a Tuscan kitchen the moment you open the jar. The small step of crumbling the rosemary by hand before mixing makes a real difference — it helps everything measure and distribute evenly so no single herb dominates. A pinch of red pepper flakes is optional but adds a gentle warmth that takes the blend from good to genuinely craveable. Stir it into olive oil for dipping, rub it onto roasted vegetables, or shake it over pasta and pizza without a second thought about what's hiding in a store-bought packet. One batch keeps for up to six months, so you'll have a reliable, clean-ingredient staple on hand whenever you need it.
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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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