Eosinophilic Esophagitis Friendly Parsley Italian Herb Blend
Seasoning blends seem simple until you start reading labels and realize how many commercial versions sneak in allergens, fillers, or mystery "natural flavors" that can trigger a flare. This homemade herb blend puts you fully in control, combining dried oregano, basil, thyme, rosemary, parsley, and sage into a fragrant, versatile mix you can trust completely. Every single ingredient is a straightforward dried herb, making it one of the cleanest ways to add big Italian flavor to your cooking without second-guessing what's in the jar. The optional garlic powder lets you customize the blend to your own tolerance, which is a small but meaningful touch when you're managing a condition that demands careful attention to every detail. Stir it together in minutes, seal it up, and it keeps for up to six months — meaning you'll always have a safe, flavorful seasoning ready to go. Sprinkle it over proteins, stir it into sauces, or use it as a dry rub whenever a recipe calls for Italian herbs. It's the kind of pantry staple that quietly makes everything taste better while keeping your plate as safe as possible.
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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.