Corn Free Italian Seasoning
Store-bought spice blends are one of the sneakiest sources of hidden corn derivatives — fillers, anti-caking agents, and maltodextrin can all slip in under the radar. Making your own blend at home puts you completely in control of every single ingredient. This version is built from pure dried herbs: oregano, basil, thyme, rosemary, and marjoram form the aromatic backbone, with optional sage and red pepper flakes for extra depth and a little heat. The result is a fragrant, versatile seasoning that works beautifully on pasta, roasted vegetables, grilled meats, and homemade pizza. It comes together in minutes with nothing more than a bowl and a spoon, and stored in an airtight jar it stays fresh for up to a year. Having a reliable batch on hand means you can season confidently without second-guessing every label at the grocery store.
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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.