Vegetable/Meat & Poultry Seasoning

Skip the store-bought seasoning packets and mix your own. This five-herb blend of marjoram, thyme, basil, sage, and parsley covers an impressive range of dishes, from roasted chicken and turkey to sauteed vegetables and soups.

The recipe works in parts, so you can scale it up or down depending on how much you want to keep on hand. Start small, taste it on something simple like buttered noodles or scrambled eggs, and adjust the ratios to match your preferences before making a big batch.

Fresh herbs work too. Just triple the amount of any dried herb you’re swapping out, since fresh herbs carry more water and less concentrated flavor per volume.

Kitchen Tips

• Store the blend in a small glass jar with a tight lid, away from heat and light. Dried herbs lose potency after about six months.
• Toast the dried herbs in a dry skillet for 30 seconds before mixing to wake up the essential oils and intensify the flavor.
• Use about one teaspoon of this blend per pound of meat or per two cups of vegetables as a starting point.
• Label the jar with the date you mixed it so you know when it’s time to make a fresh batch.

Variations

• Add half a teaspoon of rosemary for a more robust, piney flavor that works well with roasted lamb.
• Include a pinch of garlic powder and onion powder for a more complete all-purpose seasoning.
• Mix in dried oregano for an Italian-leaning blend that’s great on roasted potatoes.