Italian-inspired · Easy
Italian herb blend
A simple salt-free dried herb blend of basil, oregano and thyme. Keep a small jar handy for tomato sauces, soups, roasted vegetables, beans and dressings.
- Prep
- 5 minutes
- Total time
- 10 minutes
- Portions
- 10
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 5 kcal | 51 kcal |
| Protein | 0.3 g | 2.9 g |
| Carbs | 1.2 g | 11.9 g |
| Fiber | 0.8 g | 7.9 g |
| Sugars | <0.1 g | 0.5 g |
| Added sugars | 0 g | 0 g |
| Fat | <0.1 g | 1 g |
| Saturated fat | <0.1 g | 0.4 g |
| Sodium | 1 mg | 10 mg |
| Cholesterol | 0 mg | 0 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate covers the herb blend only, divided into ten portions; the food it seasons is not included. No salt is added. Per-portion values are very small. The USDA dried thyme sugar value is based on another form of the food, so it is less certain.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Spices, basil, dried · 8 g in the original batch
USDA food referenceSpices, oregano, dried · 8 g in the original batch
USDA food referenceSpices, thyme, dried · 4 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate covers the herb blend only, divided into ten portions; the food it seasons is not included. No salt is added. Per-portion values are very small. The USDA dried thyme sugar value is based on another form of the food, so it is less certain.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Steps at a glance 4 steps
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale that reads to 0.1 g · Small dry bowl · Dry spoon · Small airtight jar · Label
- 1
Inspect the herbs
Use a clean, completely dry bowl and spoon. Check each jar for its best-by date, a strong fresh aroma when rubbed, and no damp clumps or insects; replace any herb that smells like hay.
- 2
Weigh and crumble
On a scale that reads in tenths of a gram, weigh 8 g dried basil, 8 g dried oregano and 4 g dried thyme into the bowl, taring between each. Rub the herbs between your palms over the bowl so the larger basil leaves break down to a similar size as the others.
- 3
Mix and jar
Stir until evenly mixed, then spoon into a small dry airtight jar. Label with the name and date and store away from heat and steam.
- 4
Season with it
Add one portion to about two servings of tomato sauce, soup, beans or roasted vegetables during cooking, or rub it between your fingers into a dressing and let it stand a few minutes to soften. Measure with a dry spoon, never over a steaming pot.
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Make it work for you
For kids & different preferences
Dried leaf pieces soften once cooked into sauces or soups; sprinkled raw on top they can feel scratchy. Children can help crumble herbs with clean, dry hands under supervision. Not age-specific feeding guidance.
Storage & packed lunches
Store the dry blend airtight in a cool, dry, dark cupboard; best quality within 3 months. Refrigeration is not needed for the dry herbs. Food seasoned with it follows cooked-food rules: refrigerate at 40°F / 4°C or colder within 2 hours of cooking (within 1 hour above 90°F / 32°C).
Freezing & reheating
Not needed for the dry blend.
Not applicable; reheat seasoned leftovers according to that dish.
If something looks different
If the blend has little aroma, the herbs were old; replace them. Large basil pieces can be crushed further between your palms before using.
Something wrong with an ingredient or instruction? Tell us
Updated 2026-10-29
Bethany’s Kitchen · /recipes/italian-herb-blend · Original instructions and generated food illustration. General culinary practice informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.