Gelatin Free Italian Seasoning
Homemade spice blends are one of those small kitchen wins that make everything taste better, and this one is a staple worth keeping on hand at all times. Many store-bought seasoning mixes sneak in anti-caking agents or fillers that can be harder to vet, so blending your own gives you full control over every single ingredient. This blend layers dried oregano, basil, thyme, rosemary, and marjoram into a fragrant, balanced mix that works beautifully on pasta, roasted vegetables, grilled meats, focaccia, and beyond. The optional sage adds a subtle earthiness, while the red pepper flakes bring just enough warmth to keep things interesting. It comes together in minutes with a quick stir, then stores in an airtight jar for up to a year — meaning you make it once and enjoy it for months. For anyone navigating ingredient labels carefully, this is the kind of recipe that quietly solves a lot of problems while also just tasting genuinely great.
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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.