Fructose Free Italian Seasoning
Homemade spice blends are one of those small kitchen wins that genuinely make a difference, and this one is a staple worth keeping on hand at all times. Store-bought Italian seasoning mixes can be surprisingly tricky for anyone watching their fructose intake, since some commercial blends sneak in fillers, anti-caking agents, or flavor additives that aren't always clearly labeled. Making your own means you know exactly what's in the jar — nothing more than dried oregano, basil, thyme, rosemary, marjoram, and a couple of optional extras if you like a little heat or extra earthiness. The ratio here is well-balanced, with oregano and basil doing the heavy lifting while thyme and rosemary add depth and a slightly woodsy backbone. It comes together in about two minutes with a bowl and a spoon, and a single batch stores beautifully for up to a year in an airtight jar. Sprinkle it over roasted vegetables, stir it into sauces, or rub it onto proteins — this blend earns its place in the pantry fast.
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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.