Pork Free Italian Herb Blend
A good homemade herb blend is one of those kitchen staples that quietly elevates everything it touches — pasta sauces, roasted vegetables, grilled chicken, focaccia, you name it. This one layers oregano, basil, thyme, rosemary, and marjoram into a balanced, aromatic mix that tastes far more vibrant than anything sitting on a grocery store shelf for months. Taking a moment to crumble the rosemary by hand before mixing is a small step that makes a real difference, helping the blend measure cleanly and distribute evenly through whatever you're cooking. The optional sage adds a subtle earthiness, while a pinch of red pepper flakes brings just enough warmth to keep things interesting. Because it's built entirely from dried herbs and spices, there's nothing to second-guess about what's in it — no fillers, no hidden additives, just pure flavor. Store it in an airtight jar in a cool, dark spot and it'll stay fragrant and ready for up to six months of weeknight cooking.
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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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