Red Meat Allergy Friendly Italian Seasoning
Having a reliable homemade spice blend in your pantry is one of those small wins that makes weeknight cooking so much easier. This fragrant mix of oregano, basil, thyme, rosemary, and marjoram comes together in minutes and delivers that classic Mediterranean warmth you want in pasta sauces, roasted vegetables, soups, and more. For anyone navigating a red meat allergy, store-bought seasoning blends can be a surprising source of anxiety — some are processed on shared lines or packed alongside meat-based flavor additives — so making your own from scratch is a genuinely smart move. Every ingredient here is a straightforward dried herb, so you know exactly what's going into your food. The optional sage adds a slightly earthy depth, while a pinch of red pepper flakes gives it a gentle kick if you like a little heat. Stored in an airtight jar in a cool, dark spot, this blend stays fresh and potent for up to a year, meaning you can batch it once and reach for it constantly.
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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.