Anti Inflammatory Poultry Seasoning
Making your own spice blend at home is one of the simplest ways to take control of what goes into your food, and this fragrant mix delivers serious flavor without any fillers, anti-caking agents, or mystery additives hiding in store-bought versions. Sage, thyme, marjoram, and rosemary are all celebrated for their natural plant compounds, and black pepper adds a gentle heat that helps your body absorb the good stuff from the other herbs. Ground nutmeg rounds everything out with a warm, slightly sweet depth that makes the whole blend smell incredible the moment you open the jar. The method couldn't be more straightforward — just stir everything together, crush the rosemary to a uniform texture, and you're done. It comes together in minutes and keeps for up to six months, so you can batch it ahead and reach for it whenever you need to season roasted vegetables, soups, or a whole bird. Having a reliable, clean blend like this on hand makes it genuinely easy to cook flavorful meals that support an anti-inflammatory lifestyle without any extra effort at dinnertime.
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Learn more →Ingredients
12 servings
- 2 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp dried marjoram
- 1 tsp dried rosemary
- 1 tsp black pepper
- ¼ tsp ground nutmeg
Instructions
- 1
Combine the dried sage, thyme, marjoram, rosemary, black pepper, and ground nutmeg in a small bowl and stir until evenly mixed.
- 2
If the rosemary leaves are coarse, crush the finished blend briefly between your fingers or with the back of a spoon until the texture is uniform and the rosemary is broken into smaller flakes.
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