Walnut 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 works on roasted vegetables, grilled meats, pasta sauces, focaccia, and just about anything else that calls for Mediterranean warmth. The simple trick of crumbling the rosemary by hand before mixing means every pinch you scoop will have a balanced, even flavor rather than a rogue needle throwing things off. Store-bought Italian seasoning blends can be a gamble — some contain unexpected fillers or are processed on shared lines with tree nuts — so mixing your own from individual dried herbs puts you fully in control of what goes into the jar. It takes only a few minutes to pull together, and a single batch stays fresh and potent for up to six months in an airtight container. The optional red pepper flakes add a gentle kick that makes the blend feel a little more alive, but the base recipe is already bold enough to stand on its own.
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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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