Italian Herb Mix Recipe

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This mix is not only good in spaghetti sauce, but is great in meatloaf, salad dressings, eggplant dishes, sauteed chicken or veal. I often give it as gifts in fancy jars during the holiday season.—Carol Wilson, Rio Rancho, New Mexico
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 20 servings


  • 3 tablespoons each dried savory, basil, marjoram, oregano and chives
  • 2 tablespoons dried minced onion
  • 2 tablespoons dried rosemary, crushed
  • 1 tablespoon dried thyme
  • 1 tablespoon dried sage leaves
  • 1 tablespoon dried parsley flakes

Nutritional Facts

1 tablespoon: 10 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 2g carbohydrate (trace sugars, 1g fiber), trace protein


  1. In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months. Use to season meats or vegetables. Yield: 1-1/4 cups.
Originally published as Italian Herb Mix in Country Woman Christmas Annual 2008, p65

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Reviewed Jul. 8, 2013


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