Lactose Free Italian Herb Blend
A good homemade herb blend is one of those pantry staples that quietly transforms everything it touches — pasta sauces, roasted vegetables, grilled chicken, focaccia, you name it. This one layers oregano, basil, thyme, rosemary, and marjoram into a balanced, aromatic mix that tastes far more vibrant than anything sitting on a grocery store shelf. Crumbling the rosemary by hand before mixing is a small but smart step that keeps the texture consistent and makes sure every pinch delivers the full flavor profile. The optional sage adds a subtle earthiness, while the red pepper flakes bring just enough warmth to keep things interesting. Since it's built entirely from dried herbs and spices, there's nothing here to worry about from a dairy standpoint — no hidden fillers, no mystery additives, just pure seasoning you mixed yourself. Store it in an airtight jar and it'll stay fragrant and potent for up to six months, ready to go whenever a recipe calls for a little Italian flair.
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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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