Breastfeeding Friendly Italian Seasoning
Homemade spice blends are one of those small kitchen wins that quietly make everything taste better, and this one is no exception. Oregano, basil, thyme, rosemary, and marjoram come together in a fragrant, versatile mix that elevates pasta sauces, roasted vegetables, soups, and grilled proteins with almost zero effort. When you're nursing, it's worth knowing exactly what's going into your food, and making your own blend means no mystery fillers, anti-caking agents, or preservatives hiding in the jar. The optional sage and red pepper flakes let you customize the heat and depth to your own taste — dial them back or leave them out entirely depending on how your body is feeling that week. A quick stir and a transfer to an airtight container is genuinely all it takes, and the blend keeps for up to a year so you'll have it on hand whenever a recipe calls for it. It's the kind of pantry staple that feels almost too simple until you realize how often you reach for it.
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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.