Rice Free Italian Herb Blend
Homemade spice blends are one of those small kitchen projects that pay off every single time you reach for them. This one layers oregano, basil, thyme, rosemary, marjoram, and optional sage into a fragrant, deeply savory mix that smells like a trattoria the moment you open the jar. The trick of crumbling the rosemary by hand before combining everything is a small step that makes a real difference, giving the blend an even texture that distributes beautifully over pasta, roasted vegetables, grilled meats, or focaccia. Many store-bought Italian seasoning blends use anti-caking agents or fillers that can introduce hidden grains, so mixing your own from pure dried herbs keeps things clean and completely transparent. The optional red pepper flakes add a gentle kick if you like a little heat, and the sage brings an earthy depth that rounds out the whole blend. Stored in an airtight jar away from light and heat, this mix stays potent for up to six months — which means one quick batch keeps your cooking elevated for a long time.
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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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