Legume 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 meats, 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 small 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 pinch of red pepper flakes brings just enough warmth to keep things interesting. For anyone navigating legume-free cooking, store-bought seasoning blends can be surprisingly tricky — fillers, anti-caking agents, and mystery "spice blends" sometimes sneak in unwanted ingredients. Here, every component is straightforward and visible, so you know exactly what's going into your food. Mix up a jar, tuck it in a cool dark spot, and you'll have six months of effortless, confident seasoning at your fingertips.
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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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