Turmeric 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, and marjoram into a fragrant, versatile mix that works beautifully on roasted vegetables, pasta sauces, grilled meats, focaccia, and more. The optional sage adds a subtle earthiness, while a pinch of red pepper flakes can bring just enough warmth to keep things interesting. One thing worth noting: store-bought Italian seasoning blends sometimes sneak in unexpected additions, and for anyone avoiding certain spices, that label-reading game gets old fast. Making your own means you know exactly what's in the jar — nothing more, nothing less. The technique of crumbling the rosemary by hand before mixing is a small but smart step that keeps the texture consistent throughout the blend. Mix up a batch, seal it in an airtight jar, and you'll have a go-to seasoning ready to elevate weeknight cooking for months.
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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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