Pescatarian Italian Herb Blend
A good homemade herb blend is one of those pantry staples that quietly upgrades everything it touches — pasta sauces, roasted vegetables, grilled fish, focaccia, you name it. This one layers oregano, basil, thyme, rosemary, marjoram, and optional sage into a fragrant, balanced mix that tastes far more alive than anything sitting on a grocery store shelf for months. The small step of crumbling the rosemary by hand before mixing makes a real difference, breaking those stiff needles down so every pinch of the blend is consistent and easy to measure. A little red pepper flakes stirred in adds a gentle kick if you want it, or leave them out for something more classically mellow. Stored in an airtight jar in a cool, dark spot, this blend stays fresh and potent for up to six months — meaning one quick batch keeps your kitchen stocked for a long time. It's especially handy for seasoning seafood dishes, where a confident herb profile can do a lot of the heavy lifting without overpowering delicate flavors.
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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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