Fish Free Poultry Seasoning
Making your own spice blends at home is one of those small kitchen moves that pays off every single time. Store-bought seasoning mixes can be surprisingly sneaky — some are processed on shared lines with seafood-based flavor enhancers or contain hidden fish-derived additives you'd never expect in a poultry blend. This homemade version keeps things completely clean, built entirely from dried herbs and spices you can verify yourself. Sage leads the way with its warm, earthy backbone, while thyme, marjoram, and rosemary layer in complexity, and a touch of nutmeg rounds everything out with subtle warmth. The quick crush of the rosemary at the end is a small but important step — it helps the whole blend come together with a uniform, cohesive texture that coats food evenly. Stored in an airtight jar, it stays fragrant and ready to go for months, making it a pantry staple worth keeping on hand. Once you've made it yourself, reaching for a packet at the store will feel completely unnecessary.
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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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