Carrageenan Free Parsley Italian Herb Blend
Homemade herb blends are one of those small kitchen wins that make a surprisingly big difference in everyday cooking. Store-bought Italian seasoning often contains anti-caking agents or fillers that can sneak in unwanted additives — including carrageenan-derived compounds — so mixing your own is a genuinely smart move. This blend layers oregano, basil, thyme, rosemary, parsley, and sage into a fragrant, well-rounded mix that works on everything from roasted vegetables to pasta sauces to grilled chicken. The optional garlic powder adds a subtle savory depth if you want it, but the blend holds its own without it. It takes just minutes to pull together, and once it's sealed in a jar, you've got a reliable pantry staple for up to six months. There's something deeply satisfying about reaching for a jar you made yourself, knowing exactly what's inside.
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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.