This simple salt-free blend gives you one jar for pasta sauce, pizza, garlic bread, roast vegetables and marinades. Because it contains no salt, you can season the finished dish separately.
Cook · Recipe
Italian Herb Mix
A salt-free dried herb blend of basil, oregano, thyme and rosemary for tomato sauces, pizza, bread, marinades and roast vegetables.
At a glance
Recipe summary
- Prep
- 10 min
- Total
- 10 min
- Serves
- About 6 tbsp
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
30 ml 2 tbsp dried basil
30 ml 2 tbsp dried oregano
15 ml 1 tbsp dried thyme
15 ml 1 tbsp dried rosemary Crush large leaves before mixing.
2.5 ml ½ tsp dried sage or marjoram Optional.
How to make it
Method
- Put the 30 ml dried basil, 30 ml oregano, 15 ml thyme and 15 ml rosemary in a small bowl.
- Crush any large rosemary leaves between your fingers or with a pestle and mortar so the blend distributes evenly.
- Stir in the optional 2.5 ml sage or marjoram, then mix until the herbs look evenly combined.
- Transfer to a clean, completely dry airtight jar and label it with the date.
Useful notes
Equipment
- Small mixing bowl
- Spoon or small whisk
- Pestle and mortar, optional
- Clean airtight spice jar
Substitutions
- Use marjoram instead of the optional sage for a softer, sweeter blend.
- Reduce the rosemary if you prefer a gentler mix for tomato sauces.
Allergen notes
- The core blend has no obvious major UK allergens, but check individual packaged herbs for precautionary labelling.
Storage
Keep in a tightly closed jar in a cool, dark cupboard. It is best used within 6 months, although the aroma—not safety—is usually the first thing to decline.
Tips
- Rub a measured pinch between your palms before adding it to a dish to release more aroma.
- Start with 1 teaspoon per four portions of sauce, soup or vegetables, then adjust to taste.
- Keep the blend salt-free so seasoning can be controlled separately in each dish.