Italian Blend 2023 Recipe

Toast fennel seeds

Place a small dry skillet over medium heat. Add the fennel seeds and toast, shaking the pan frequently, for 30–60 seconds until fragrant. Watch closely so they don't burn. Remove immediately to a small bowl to cool.

Crush toasted fennel and rosemary (if needed)

Once cooled, crush the toasted fennel seeds and the dried rosemary between two spoons or in a mortar and pestle to break them into smaller pieces so they integrate evenly in the blend.

Combine dried herbs and spices

In a medium bowl combine the dried basil, dried oregano, dried parsley, crushed rosemary, dried thyme, dried marjoram, dried sage, crushed red pepper flakes, garlic powder, onion powder, ground black pepper and sea salt. Add the crushed toasted fennel seed and stir thoroughly with a spoon or small whisk until evenly distributed.

Adjust texture

Taste a small pinch. If any herb pieces are too large, pulse the mixture 1–2 short times in a small spice grinder or clean coffee grinder to create a more uniform, slightly finer texture. Avoid over-grinding—you want a rustic blend, not a powder.

Optional finishing touches

If using, add the dried lemon zest and smoked paprika or red bell pepper flakes and stir. For an herb paste for immediate use, stir 1 tablespoon extra virgin olive oil into 2–3 tablespoons of the dry blend to make a spreadable mixture for bruschetta, grilled chicken, or vegetables.

Store the blend

Transfer the finished Italian Blend to an airtight jar. Label with the date. Store in a cool, dark place up to 6 months for best flavor. Shake or stir before each use as lighter flakes may settle at the top.

Sprinkle 1–2 teaspoons per pound of meat before grilling, use 1–2 teaspoons per 12 oz of tomato sauce, or add 1 tablespoon to 2 cups of olive oil for a quick dressing or marinade.