Mustard Free Italian Seasoning
Store-bought spice blends are a sneaky source of hidden ingredients, and for anyone avoiding mustard, scanning every label gets old fast. Making your own blend at home puts you completely in control — every pinch is exactly what you think it is. This fragrant mix of oregano, basil, thyme, rosemary, and marjoram comes together in minutes and delivers that classic, herby depth that makes pasta sauces, roasted vegetables, and grilled meats sing. A little dried sage rounds out the earthiness, and a pinch of red pepper flakes adds a gentle kick if you're feeling bold. Once it's tucked into an airtight jar, it keeps for up to a year, so one quick batch means you're stocked for countless weeknight dinners. It's the kind of pantry staple that quietly makes everything taste better.
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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.