Greek Island Oregano Blend

Name: Greek Island Oregano Blend
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 1 servings
Cuisine: Greek
Ingredients: 3 tablespoons (9 g) dried oregano, crumbled lightly if in large pieces; 1½ tablespoons (4½ g) dried marjoram, crumbled lightly; 1 tablespoon (3 g) dried thyme, whole or rubbed through fingers to break up stems; 1 teaspoon (1½ g) dried rosemary, finely chopped or crushed with the side of a knife; 1 teaspoon (3 g) garlic powder; ½ teaspoon (3 g) fine sea salt (optional)

From the MyKitchenBank Kitchen

A fragrant, well-balanced dry herb blend inspired by the sun-dried herbs of the Greek islands. This blend celebrates oregano as the star, rounded out by marjoram's subtle sweetness, thyme's earthiness, rosemary's piney depth, and garlic powder's savory punch. Mix it once and use it everywhere—on roasted vegetables, grilled meats, in marinades, sprinkled over feta, or stirred into olive oil for bread dipping. Makes enough to fill a small jar and keep on hand for weeks.

Prep: 5 min
Cook: 1 min
Total: 6 min
Makes: About ¼ cup (15 g) blend

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Steps

Before you start

Use dried herbs, not fresh (they'll clump and spoil faster)
If using fresh herbs, dry them first in a 200°F (93°C) oven for 10–15 minutes, then proceed
Have a small clean jar ready for storage
Read through the recipe—toasting is optional but recommended for extra aroma

1
Toast the herbs (optional)
- For extra aroma and depth, place all the dried herbs—oregano (3 tablespoons / 9 g), marjoram (1.5 tablespoons / 4.5 g), thyme (1 tablespoon / 3 g), and rosemary (1 teaspoon / 1.5 g)—in a small dry skillet (8–10 inches / 20–25 cm) over low heat.
- Toast gently for 30–60 seconds, stirring constantly with a wooden spoon.
- The herbs will become more fragrant and slightly darker.
- Remove immediately and transfer to a small bowl.
- If you prefer to skip toasting, simply combine all herbs directly in the bowl and skip to Step 2.
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Ready when: Herbs become noticeably more fragrant and slightly darker in color
Tip: Watch constantly—dried herbs burn very quickly. Remove from heat immediately when fragrant; they continue to toast slightly from residual heat.
2
Combine the herbs
- In a small mixing bowl, combine the crumbled dried oregano (3 tablespoons / 9 g), marjoram (1.5 tablespoons / 4.5 g), thyme (1 tablespoon / 3 g), and finely chopped rosemary (1 teaspoon / 1.5 g).
- If you toasted the herbs, they're already in the bowl; if not, add them now.
- Start with the oregano as the base, then add each herb, crumbling any large pieces between your fingers.
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Ready when: All herbs are evenly distributed in the bowl with no large clumps
Tip: Crumble any large pieces of herb between your fingers—this ensures even distribution and prevents clumping when you add garlic powder.
3
Add garlic powder and salt
- Stir in the garlic powder (1 teaspoon / 3 g) and, if using, the fine sea salt (½ teaspoon / 3 g).
- Mix thoroughly for about 1 minute until all ingredients are evenly blended and no streaks of white garlic powder remain.
- Use a fork or small whisk if needed to break up any clumps.
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Ready when: The blend is uniform in color with no visible white streaks or clumps of garlic powder
Tip: Mix thoroughly; garlic powder can clump slightly if not fully incorporated. A whisk or fork works better than a spoon for breaking up powder.
4
Transfer to storage jar
- Pour the finished blend into a clean, dry airtight glass jar.
- Seal tightly and label with the blend name and today's date.
- Store away from heat, light, and moisture.
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Ready when: Blend is sealed in the jar and labeled
Tip: Use glass, not plastic—plastic absorbs aromas and oils, dulling the blend's fragrance over time.

Good to know

Tips

Use this blend on roasted vegetables (zucchini, eggplant, tomatoes, peppers), grilled chicken or lamb, Greek salads, and feta-based dishes. Sprinkle ½ to 1 teaspoon per serving.
Make an instant dipping oil: stir 1 tablespoon of the blend into ¼ cup (60 ml) of good extra-virgin olive oil. Let it sit for 10 minutes before serving with warm bread.
Toasting is optional but transforms the blend—it deepens the aromas and adds subtle complexity without overpowering.
Double or triple the recipe in bulk and gift small jars to friends. It makes an excellent, inexpensive handmade gift.

Make ahead

This blend is the entire point—make it ahead and keep it on hand. It stays fresh and fragrant for up to 4 months in a sealed jar away from heat and light.

Storage & reheating

Store in an airtight glass jar at room temperature, away from direct sunlight and heat sources (not above the stove). Stays fresh and aromatic for 3–4 months. For longer storage, freeze in a sealed container for up to 6 months, then return to room temperature before opening to prevent condensation.

Substitutions

dried marjoram → dried oregano. If you can't find marjoram, use an additional 1.5 tablespoons (4.5 g) of oregano. The blend will be more oregano-forward but still delicious.
dried rosemary → dried savory. Savory has a similar piney, peppery character. Use the same amount (1 teaspoon / 1.5 g).
garlic powder → onion powder. For a different savory note, substitute 1 teaspoon (3 g) of onion powder. Use both together for added depth.
fine sea salt → omit entirely. Skip the salt if you prefer to add it separately when using the blend, or if you're watching sodium intake.