Pescatarian Poultry Seasoning
Making your own spice blend at home is one of those small kitchen moves that pays off every single time you reach for it. This aromatic mix leans on earthy sage, fragrant thyme, and sweet marjoram, with rosemary, black pepper, and a whisper of nutmeg rounding everything out into something that smells absolutely incredible the moment you open the jar. The whole process takes just minutes — you stir the dried herbs together, crush any coarse rosemary pieces for a more even texture, and pack it into an airtight container ready to go. Store-bought versions often contain additives or anti-caking agents you don't need, and making it yourself means you know exactly what's in every pinch. It works beautifully on roasted vegetables, fish, stuffing, or anywhere you want that classic warm, herby depth. Kept in a cool, dark spot, the blend stays fresh and potent for up to six months, so one quick batch goes a long way.
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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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