Low Iodine Parsley Italian Herb Blend
Seasoning blends are one of those sneaky places where a low-iodine kitchen can get tripped up — commercial spice mixes sometimes contain iodized salt or other additives that make label-reading a chore. This homemade herb blend sidesteps all of that by using nothing but pure dried herbs and an optional touch of garlic powder. The combination of oregano, basil, thyme, rosemary, parsley, and sage creates a deeply aromatic, classically Italian profile that makes everything from roasted vegetables to grilled chicken taste like it came from a proper trattoria. Crumbling the rosemary before mixing helps it blend evenly so you get a balanced hit of flavor in every pinch. It comes together in minutes and keeps in an airtight jar for up to six months, meaning you only have to make it once to have a reliable, worry-free seasoning on hand for months of cooking. Having a go-to blend like this in your pantry is genuinely one of the simplest ways to keep meals exciting without second-guessing every ingredient.
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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.