Red Meat Allergy Friendly Italian Herb Blend
Having a reliable homemade herb blend in your pantry is one of those small kitchen wins that pays off every single time you cook. This fragrant mix layers oregano, basil, thyme, rosemary, marjoram, and optional sage into a deeply aromatic combination that works beautifully on roasted vegetables, pasta sauces, soups, and grain dishes. For anyone navigating a red meat allergy, store-bought seasoning blends and spice packets can be a minefield — some are processed on shared lines or blended with flavor enhancers tied to meat-based ingredients. Making your own from scratch means you know exactly what's in the jar. The technique of crumbling the rosemary by hand before mixing is a small but smart step that keeps the texture consistent and ensures every pinch you grab is evenly balanced. A half teaspoon of red pepper flakes is all it takes to give the blend a gentle kick if you want a little heat. Stored in an airtight jar away from light and heat, this blend stays fresh and potent for up to six months — ready to elevate whatever you're cooking next.
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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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