Seed Oil Free Italian Herb Blend
Reaching for a store-bought Italian seasoning seems harmless enough, but many commercial blends are processed on shared lines with anti-caking agents or packaged in facilities that handle seed oils and other additives you might be trying to avoid. Making your own from scratch takes about five minutes and puts you completely in control of what goes into the jar. This blend layers oregano, basil, thyme, rosemary, and marjoram into a deeply aromatic mix that smells like a proper Italian kitchen the moment you open the lid. The optional sage adds an earthy warmth, while a pinch of red pepper flakes brings just enough heat to keep things interesting. Crumbling the rosemary by hand is a small step that makes a real difference, breaking those woody needles down so every spoonful of the blend is balanced rather than poky. Stored in an airtight jar away from light and heat, it stays fragrant and potent for months — ready to go into pasta sauces, roasted vegetables, marinades, or anything else that needs a savory lift.
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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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