Shellfish Free 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 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. The optional sage adds a subtle earthiness, while a pinch of red pepper flakes brings just enough warmth to keep things interesting. Taking a moment to crumble the rosemary by hand is a small step that makes a real difference, helping every spoonful measure and distribute evenly through whatever you're cooking. Store it in an airtight jar in a cool, dark spot and it'll stay fragrant and flavorful for up to six months. For anyone navigating seafood allergies, a blend like this is a genuinely safe and satisfying way to build bold flavor without ever reaching for a pre-mixed seasoning packet that might carry hidden risks from shared production lines.
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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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