Mushroom Free Italian Herb Blend
A fragrant mix of oregano, basil, thyme, rosemary, marjoram, and optional sage and red pepper flakes, this homemade blend brings bold Mediterranean character to everything from roasted vegetables to pasta sauces and grilled meats. Store-bought seasoning blends can be a minefield — many are processed on shared lines alongside mushroom powder or dried porcini, which shows up in Italian-style mixes more often than you'd expect. Making your own from scratch means you know exactly what's in the jar. The technique here is simple but thoughtful: crumbling the rosemary by hand before mixing ensures every pinch you reach for has a balanced, even distribution of flavor rather than a clump of woody needles. A quick stir, an airtight jar, and you've got a pantry staple that keeps for up to six months. Use it generously — it's the kind of blend that makes weeknight cooking feel effortless and a little bit like you know what you're doing.
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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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