Ingredients:

  • 3 Tablespoons Dried Oregano
  • 3 Tablespoons Dried Basil
  • 1 Tablespoon Dried Thyme
  • 1 Tablespoon Finely Crushed Dried Rosemary
  • 1 Tablespoon Dried Marjoram
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Dried Parsley Flakes
  • 1/2 Teaspoon Fine Black Pepper
  • 1/2 Teaspoon Crushed Red Pepper Flakes (Optional)
  • 1 Teaspoon Fine Sea Salt (Optional, add only if using as a dedicated rub)

Instructions:

  1. Prep the Herbs: If using whole dried rosemary or very large leaf basil, lightly crush the herbs between your fingers or briefly pulse them in a clean spice grinder. This releases their volatile oils and ensures a uniform texture.
  2. Combine Dry Ingredients: Into a small mixing bowl, measure and add all the Core Herbs (Oregano, Basil, Thyme, Rosemary, Marjoram, and Parsley Flakes).
  3. Add Aromatic Depth: Carefully measure and add the Garlic Powder, Onion Powder, Black Pepper, and optional Crushed Red Pepper Flakes. If adding salt to the blend, add it now.
  4. Mix Thoroughly: Using a small whisk or spatula, mix the ingredients vigorously for 30 seconds to one minute. Ensure the fine powders (garlic/onion) are evenly distributed throughout the leafy herbs.
  5. Test and Adjust: Smell the blend. Adjust the flavour profile if desired (e.g., add a touch more red pepper for spice, or more basil to mellow out pungency).
  6. Store the Blend: Using a funnel, carefully transfer the finished seasoning blend into a clean, airtight storage jar.
  7. Rest and Label: Seal the jar tightly. For maximum flavour fusion, allow the blend to rest for at least 24 hours before first use. Label the jar with the contents and the date you made it.