Wheat 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 meats, focaccia, you name it. This one layers oregano, basil, thyme, rosemary, and marjoram into a fragrant, 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 makes a real difference, breaking those woody needles down so every pinch of the blend is consistent and easy to measure. Optional sage deepens the earthy character, while a pinch of red pepper flakes adds a gentle kick if you like a little heat. Store-bought seasoning blends can be surprisingly tricky to vet, since fillers and anti-caking agents sometimes sneak in — making your own means you know exactly what's in the jar. Stored in an airtight container away from light and heat, this blend stays potent for up to six months, ready to reach for whenever a dish needs a 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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