Pregnancy Friendly Poultry Seasoning
Making your own spice blends from scratch is one of the smartest moves you can make when you're pregnant and paying closer attention to every label in your kitchen. Store-bought seasoning mixes can contain hidden additives, anti-caking agents, or mystery "natural flavors" that leave you second-guessing every pinch. This homemade version keeps things clean and simple — just six wholesome dried herbs and spices you can see and trust. Sage, thyme, marjoram, rosemary, black pepper, and a touch of nutmeg come together into a deeply aromatic blend that smells absolutely incredible the moment you open the jar. The quick crush of the rosemary at the end is a small step that makes a big difference, giving the whole mixture a beautifully even, cohesive texture. Stored in an airtight jar, it stays fresh for up to six months, so you can batch it once and reach for it all season long. It's the kind of pantry staple that makes roasted chicken, stuffing, or a cozy soup taste like you really know what you're doing.
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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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