Paraben Free Poultry Seasoning
Making your own spice blend from scratch is one of the easiest ways to take control of exactly what goes into your food. Store-bought seasoning mixes can contain fillers, preservatives, and synthetic additives that are hard to spot on a label — mixing your own means you know every single thing in the jar. This blend layers earthy sage, fragrant thyme, sweet marjoram, piney rosemary, a little heat from black pepper, and a whisper of warm nutmeg into something that smells absolutely incredible the moment you open the container. The ratio is well-balanced, so it works beautifully rubbed onto chicken, stirred into stuffing, or mixed into a savory gravy without any one herb overpowering the rest. The quick step of crushing the rosemary by hand makes a real difference in texture, giving you an even, cohesive blend rather than a mix with stray coarse leaves. Stored in an airtight jar away from heat and light, it stays fresh and potent for up to six months — which means you can make a batch and reach for it all season long.
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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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