Low Iodine Italian Seasoning
Keeping a low-iodine kitchen often means scrutinizing every label, including the spice rack, where pre-blended seasonings can hide unexpected additives or anti-caking agents that complicate things. Making your own blend from pure dried herbs sidesteps all of that in about two minutes. This mix layers oregano, basil, thyme, rosemary, and marjoram into a fragrant, deeply savory blend that punches up pasta sauces, roasted vegetables, grilled chicken, and homemade pizza dough without any guesswork. The optional sage adds an earthy warmth, while a pinch of red pepper flakes brings just enough heat to keep things interesting. Stir everything together, pour it into a jar, and you've got a pantry staple that stays fresh for up to a year. It's the kind of small kitchen win that makes the whole diet feel a lot less restrictive.
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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.