Hazelnut Free Italian Herb Blend
A good homemade herb blend is one of those pantry staples that quietly elevates everything it touches — pasta sauces, roasted vegetables, grilled chicken, focaccia, you name it. This one layers oregano, basil, thyme, rosemary, and marjoram into a fragrant, balanced mix that tastes far more vibrant than anything sitting on a grocery store shelf. The simple step of crumbling the rosemary by hand before mixing makes a real difference, breaking those woody needles down so every pinch of the blend is consistent and easy to measure. Optional sage adds an earthy depth, while a touch of red pepper flakes can bring a gentle warmth if you like a little kick. Store-bought seasoning blends can be surprisingly tricky to vet for shared-facility cross-contact, so mixing your own from individual dried herbs gives you full confidence in every ingredient. A single batch keeps for up to six months in an airtight jar, meaning you can make it once and reach for it all season long.
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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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