Low Sodium Italian Seasoning
Making your own spice blend at home is one of the smartest moves you can make in the kitchen, especially when you want full control over what goes into your food. Store-bought seasoning mixes are notorious for sneaking in salt, anti-caking agents, and other additives that have no business being in a simple herb blend. This version keeps things pure — just dried oregano, basil, thyme, rosemary, and marjoram, with optional sage and red pepper flakes if you want a little warmth. The result is a fragrant, deeply aromatic mix that elevates pasta sauces, roasted vegetables, grilled meats, and homemade pizza without tipping your sodium intake. Stirring it together takes about two minutes, and a single batch stored in an airtight jar will keep its potency for up to a year. It's the kind of pantry staple that quietly makes everything you cook taste more intentional and a whole lot better.
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Learn more →Ingredients
16 servings
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried marjoram
- 1 tsp dried sage (optional)
- ½ tsp red pepper flakes (optional)
Instructions
- 1
Combine the oregano, basil, thyme, rosemary, marjoram, and sage and red pepper flakes, if using, in a small bowl and stir until evenly mixed.
- 2
Transfer to an airtight jar or container and store in a cool, dark place for up to 1 year.