Legume Free Poultry Seasoning
Store-bought spice blends are sneaky — many contain fillers, anti-caking agents, or flavor enhancers that can hide legume-derived ingredients like fenugreek or chickpea flour. Making your own from scratch means you know exactly what's going into the jar, and this blend is nothing but pure, aromatic herbs and spice. Sage takes the lead with its earthy, almost piney warmth, while thyme and marjoram add a gentle floral depth that makes any poultry dish smell absolutely incredible. A touch of rosemary brings a woodsy backbone, black pepper adds a quiet kick, and a whisper of nutmeg rounds everything out with just a hint of sweetness. The whole process takes minutes — stir, crush, jar, done. Keep it in a cool dark spot and you'll have a fragrant, reliable seasoning blend on hand for the next six months of roasts, stuffings, and weeknight chicken dinners.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!