Low FODMAP Parsley Italian Herb Blend
Keeping a well-stocked spice rack is one of the easiest ways to make weeknight cooking feel effortless, and this homemade Italian herb blend delivers serious flavor with zero fuss. A handful of dried herbs — oregano, basil, thyme, rosemary, parsley, and sage — come together in minutes to create a versatile seasoning you'll reach for constantly. Store-bought Italian blends can be a minefield, sometimes hiding high-FODMAP additives or onion-heavy fillers that quietly derail a carefully planned meal. Making your own puts you completely in control, and the optional garlic powder keeps it flexible depending on your personal tolerance. Stir everything together, seal it in a jar, and you've got a pantry staple that stays fresh for up to six months. Sprinkle it over roasted vegetables, stir it into olive oil for dipping, or use it to season proteins — the possibilities are genuinely 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)
Can be omittedgarlic powder
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.