Legume Free Italian Seasoning
Making your own spice blend at home is one of those small kitchen moves that pays off every single time you reach for it. Store-bought seasoning mixes can be surprisingly tricky — some brands use fillers or blending agents that sneak legume-derived ingredients into what should be a simple herb mix. This homemade version keeps things clean and straightforward, built entirely from dried herbs you can easily verify yourself. Oregano, basil, thyme, rosemary, and marjoram come together in a fragrant, well-balanced blend that works beautifully on pasta, roasted vegetables, grilled meats, and more. A pinch of sage deepens the earthiness, and a little red pepper flakes adds just enough warmth if you like a subtle kick. Stir it all together, seal it in a jar, and you've got a reliable, legume-free pantry staple that keeps for up to a year. Once you've made it yourself, going back to the store-bought version is genuinely hard to justify.
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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.