Vegetarian 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 of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg comes together in minutes and delivers that warm, herbaceous depth you want in stuffings, roasted vegetables, soups, and savory pastries. Despite the name, there is nothing in this blend that comes from an animal — it is pure dried herbs and spice, making it a genuinely useful pantry staple for plant-based cooking. Store-bought versions can sometimes include hidden additives or anti-caking agents that are harder to vet, so mixing your own gives you full control over exactly what goes in. The quick tip about crushing the rosemary is worth following — it makes the texture cohesive and ensures no one gets a sharp, woody flake in their bite. Stored in an airtight jar away from heat and light, this blend stays fragrant and potent for up to six months, meaning one small 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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