🧂 Italian seasoning
Allergen note
Italian seasoning is usually a mix of dried oregano, basil, thyme, rosemary and marjoram, none of which are common allergens. Some blends also contain garlic, onion, red pepper flakes or salt, so read the label and pick one with no added salt.
How to serve
From about 6 months, stir a small pinch into tomato sauce, mashed vegetables, lentils or scrambled eggs. From 9–12 months, season meatballs, soft pasta dishes and roasted vegetables with it, and from 12 months use it as the family does, keeping the whole meal low in salt.
Preparation
Crumble the dried herbs between your fingers, crushing any whole rosemary needles, and simmer them in sauces, soups or stews for a few minutes so they soften and release their flavor. Choose a salt-free blend, and if it contains red pepper flakes, use less or make your own mix of plain dried herbs.
Texture and choking risk
Well-cooked Italian seasoning isn't a typical choking hazard, but dry flakes sprinkled on top can stick to the tongue or throat and make a baby cough or gag. Stir the herbs into moist food rather than dusting them on, keep the jar out of reach, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries Italian seasoning, note any reaction and see it in the allergen tracker.
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