Red Meat Allergy Friendly Parsley Italian Herb Blend
Building a reliable spice blend from scratch is one of those small kitchen moves that pays off every single time you cook. This aromatic mix layers oregano, basil, thyme, rosemary, parsley, and sage into a deeply fragrant all-purpose herb blend that elevates everything from roasted vegetables to pasta sauces and marinades. For anyone navigating a red meat allergy, store-bought seasoning blends and spice packets can be a minefield — some are processed on shared equipment or blended for use with beef and lamb-heavy recipes in ways that feel off-limits. Making your own means you know exactly what's in the jar and exactly where every ingredient came from. The optional garlic powder adds a subtle savory depth if you want it, but the blend holds its own beautifully without it. Stored in an airtight container away from heat and light, it stays fresh and potent for months, so one quick batch keeps your cooking well-seasoned for a long time to come.
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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.