MSG Free Italian Herb Blend
Making your own herb blend from scratch is one of those small kitchen moves that pays off every single time you reach for it. Store-bought seasoning mixes can be a minefield of hidden additives, fillers, and flavor enhancers, so blending your own gives you complete control over exactly what goes into your food. This combination of oregano, basil, thyme, rosemary, marjoram, and optional sage creates a deeply aromatic, classically Italian profile that works beautifully on pasta, roasted vegetables, grilled meats, and homemade bread. The trick of crumbling the rosemary by hand before mixing is a small but smart step — it keeps the texture consistent so the blend measures and distributes evenly every time. A pinch of red pepper flakes is optional but adds a gentle warmth that rounds out the whole mix. Stored in an airtight jar in a cool, dark spot, this blend stays fresh and fragrant for up to six months, meaning you make it once and enjoy it for months of weeknight dinners.
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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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