Tuscan Herb Spice Mix

Tuscan Spice Herb Mix

Since Thanksgiving is now just a memory and another major holiday is just around the bend, you could probably use something easy in your life. This perfect blend of Italian spices to rub on a juicy roast or steaming medley of sautéed vegetables is just what you need, and will make preparing a warm wintertime meal all that much easier!

Italian Blend Spice Mix

This blend of herbs includes dried basil, dried marjoram, garlic powder, oregano, thyme, rosemary, and crushed red pepper flakes. I’ve found it gives just the right amount of full-bodied, robust flavor when added to pasta sauces, gravy, homemade breads, roasted vegetables, sprinkled over pizza, and when used to make a marinade for chicken breasts and other meats. It also makes a delicious dipping oil when combined with olive oil and freshly grated Parmesan!

Italian Herb Mix

I know you’ll find just as many uses for this very versatile and flavorful blend of Tuscan spices as I have, and enjoy all the ways it can make your weeknight meal preparations and special dinners simple and absolutely scrumptious!

Tuscan Herb Spice Mix

Tuscan Herb Spice Mix

Yield: 1 ½ cups spice mix


  • 4 tablespoons dried basil
  • 4 tablespoons dried marjoram
  • 2 tablespoons garlic powder
  • 2 tablespoons oregano
  • 2 tablespoons thyme
  • 2 tablespoons rosemary
  • 2 tablespoons crushed red pepper flakes


  1. Mix all of the spices together until well blended. Store in a tightly capped jar and use as needed.
  2. Enjoy!

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Join the Conversation

  1. Mmm you’re right, this would be great on pizza!

  2. Very nice and this would make a great hostess gift also. Thanks Georgia!

  3. Lovely! I want a salad now!! This would kick the flavor up while keeping the calories down. Yum!

  4. What a nice blend – and a perfect holiday gift.

  5. I love homemade spice mixes. I can’t wait to try this one!

  6. 5 stars
    I have been really excited to make my own spice blends lately and this recipe looks great. I am going to try it later today. The flavor of home made blends is much better and fresher.

  7. What a delicious spice blend! I bet it smells fantastic!

  8. 5 stars
    I love spice blends too and this one sounds perfect, although I’m still mourning the loss of my fresh herb pots.

  9. This looks so good, I can just imagine how fragrant it would be. I love it on the pizza base! Thanks Georgia

  10. 5 stars
    This looks great! I think I’ll put it on white fish!

  11. Ohhh on pizza sounds great! I also love the idea of dipping oil. How do you think it would go on fish??

  12. Hi Melissa – Personally, I prefer lighter, less hearty seasonings for fish, but I see no reason why this wouldn’t be delicious on a thicker fish if that’s your taste. Enjoy!

  13. What a lovely dried herb mix…great to have on had already prepared during the holidays :)

  14. The perfect herb mixture is what I call this :)

  15. will try it in my shop, Thanks

  16. Did you ever try Kraft’s Tuscan Herb seasoning blend? I’m wondering if this is a good substitute. Have you tried it on chicken?

  17. Never tried the Kraft seasoning blend, but I can guarantee you’ll love this one on chicken! Along with a little olive oil, it makes a nice marinade.

  18. Char Jones says:

    5 stars
    Just made the blend and getting ready to try it in turkey meatballs with some parm cheese. Any suggestions?

  19. 5 stars
    This is my go-to Italian seasoning! I have a big jar of this on the counter next to the stove, perfect for pasta and for a sprinkling on top of scrambled eggs! My jar is running a little bit low, so it’s time to make a new batch, the only flaw with this blend is the garlic powder just stuck to the bottom of the jar, so this time I’m going to use dried garlic/ garlic granules instead. Thanks for a great blend!

  20. 5 stars
    I added this to my home-made tomato sauce that I use for pasta. It goes really, really well.

  21. I would like to infuse some extra virgin olive oil. What would you recommend for a dry spice to oil ratio.
    I am thinking something like 1 cup oil to 3 Tablespoons herb mix. I would use a cheese cloth to hold the herbs and a low heat for about 5 minute to infuse and let stand for two hours. Any hints?

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