Anti Inflammatory Parsley Italian Herb Blend
Keeping a homemade herb blend on hand is one of the simplest ways to add bold, layered flavor to everyday cooking without reaching for processed seasonings. This fragrant mix brings together oregano, basil, thyme, rosemary, parsley, and sage — a lineup that reads like a Mediterranean garden and smells even better. Many of these herbs carry naturally occurring compounds that support a low-inflammation approach to eating, so you're seasoning your food and doing your body a favor at the same time. Store-bought Italian blends often contain fillers, anti-caking agents, or mystery "spice" additions that can quietly undermine a clean diet — making this two-minute DIY version a genuinely smart swap. Stir everything together, pour it into an airtight jar, and you've got a versatile blend that keeps for up to six months. Shake it over roasted vegetables, stir it into olive oil for dipping, or rub it onto chicken before it hits the pan — the uses are practically endless.
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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, crumbled
- 1 tbsp dried parsley
- 1 tsp dried sage
- ½ tsp garlic powder (optional)
Instructions
- 1
Combine the oregano, basil, thyme, crumbled rosemary, parsley, sage, and garlic powder (if using) in a small bowl and stir until evenly mixed.
- 2
Transfer the blend to an airtight jar or container, seal, and store at room temperature away from direct heat and light for up to 6 months.