Low Iodine Italian Herb Blend
Building a reliable spice blend from scratch is one of the smartest moves you can make when you're navigating a low-iodine kitchen. Commercial seasoning mixes and spice packets often contain hidden additives, anti-caking agents, or iodized salt that can quietly derail your efforts — this blend sidesteps all of that by keeping things completely pure and plant-based. Oregano, basil, thyme, rosemary, and marjoram come together in proportions that feel genuinely balanced, with optional sage and red pepper flakes letting you dial up warmth or depth depending on the dish. The small step of crumbling the rosemary by hand before mixing makes a real difference, giving you a blend that measures cleanly and distributes evenly every time you reach for the jar. Once it's mixed and sealed in an airtight container, you've got up to six months of confident, worry-free seasoning on hand. Stir it into pasta sauces, rub it onto roasted vegetables, or use it anywhere a recipe calls for Italian seasoning — knowing exactly what's in every pinch is the whole point.
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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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