Store bought poultry seasoning recalls images of an ultrafine greenish-brown powder that is equal parts messy and unappetizing. We get that the various textures of the ingredients in this mix present a challenge, but pulverizing herbs to dust is not the answer. We’re confident that once you make our Homemade Poultry Seasoning, you’ll never go back to the stuff from the store.
Both fresh and dried herbs are expensive but growing your own in pots is very affordable and provides an ongoing supply year-round. Thyme, rosemary, marjoram, and oregano grow well in pots, and sage can be planted outdoors (it comes back annually, even in Illinois). Trim regularly and dry in batches so you always have both fresh and dried herbs as called for by recipes.Print
- 3 packed tbsp dried rubbed sage (note: this is less potent and has more texture than ground sage)
- 1 1/2 tbsp dried thyme leaves
- 1 tbsp dried marjoram (crumbled)
- 2 tsp dried rosemary leaves
- 1 tsp ground nutmeg
- 1 tsp ground black pepper
- Add sage, thyme, marjoram, and rosemary to a spice grinder or bullet blender cup and pulse to a coarse grind.
- Add nutmeg, pepper, and herb mix to a clean glass spice jar and shake to combine. Shake again before each use. Store up to 6 months.
- Prep Time: 5
- Category: Spices, Seasoning Mix
- Method: Grinder
- Diet: Low Salt
Keywords: POULTRY SEASONING, POULTRY SPICE MIX, SEASONING MIX, SALT-FREE, GLUTEN-FREE, GRAIN-FREE, PALEO, KETO, VEGAN, VEGETARIAN, PLANT-BASED, HOMEMADE SEASONING MIX