Nightshade Free Italian Herb Blend
Building your own Italian herb blend at home is one of those small kitchen moves that quietly transforms everything you cook. The combination of oregano, basil, thyme, rosemary, marjoram, and sage creates a deeply aromatic, well-rounded seasoning that tastes far more vibrant than anything sitting on a grocery store shelf for months. For anyone avoiding nightshades, store-bought Italian seasonings and spice blends can be a minefield — many contain paprika, chili powder, or other pepper-derived ingredients that sneak in without much fanfare. This recipe keeps things clean and straightforward, with the optional red pepper flakes left entirely up to you. Taking a moment to crumble the rosemary by hand is a small but smart step that ensures every pinch you reach for is balanced and consistent. Stored in an airtight jar in a cool, dark spot, a single batch will keep for up to six months and works beautifully on roasted vegetables, pasta, focaccia, grilled proteins, and beyond. Once you have a jar of this on hand, you'll wonder how you ever cooked without it.
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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)
Can be omittedred pepper flakes
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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