Tree Nut Free Italian Herb Blend
A good homemade spice 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 fragrant, well-balanced mix that tastes far more vibrant than anything sitting on a grocery store shelf. The small step of crumbling the rosemary by hand before mixing is a smart move that keeps the texture consistent and makes the blend easier to measure and sprinkle. A pinch of sage and red pepper flakes are optional, but they add a subtle earthiness and gentle heat that round out the whole thing beautifully. Store-bought Italian seasoning can sometimes come from facilities that process nuts alongside other spices, so mixing your own from individual dried herbs is a clean, straightforward way to sidestep that concern entirely. Sealed in an airtight jar and tucked in a cool, dark spot, this blend stays fresh for up to six months — meaning you make it once and reach for it constantly.
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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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