Gut Friendly Poultry Seasoning
Making your own spice blends is one of the smartest moves you can make when you're being mindful of what goes into your food. Store-bought seasoning mixes often sneak in fillers, anti-caking agents, or mystery "natural flavors" that can be hard on a sensitive digestive system — this homemade version keeps things clean and straightforward. Dried sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg come together in minutes to create a deeply aromatic blend that smells like a proper Sunday roast. Each of these herbs has a long history of use in gentle, wholesome cooking, and knowing exactly what's in your spice jar is genuinely reassuring. The quick step of crushing any coarse rosemary between your fingers makes the texture beautifully uniform, so every pinch you use is balanced and fragrant. Stored in an airtight jar in a cool, dark spot, this blend stays fresh for up to six months, meaning you'll always have a reliable, gut-conscious seasoning on hand.
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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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