Homemade Salt-Free Poultry Seasoning

You could argue that the first step in this recipe is to find a place that sells herbs and spices in bulk. Many supermarkets now offer DIY bulk options. If you’ve never explored buying spices in bulk, it’s worthy of investigation.

I set aside a coffee grinder for milling whole spices and mixing blends such as this one. If you want to use a coffee grinder that’s been employed for coffee beans, you can clean it by grinding rice and salt together thoroughly, then wiping it clean with a paper towel.

Makes about 3¹/₂ tablespoons (52.5 ml)

1 tablespoon (15 ml) crumbled dried sage

2 teaspoons (10 ml) dried thyme

2 teaspoons (10 ml) dried marjoram

2 teaspoons (10 ml) dried rosemary

¹/₂ teaspoon (2.5 ml) celery seed

¹/₂ teaspoon (2.5 ml) freshly grated nutmeg

¹/₂ teaspoon (2.5 ml) ground black pepper

Combine the sage, thyme, marjoram, rosemary, celery seed, nutmeg, and pepper and grind together with a mortar and pestle or in a small coffee grinder. Store in an airtight container shielded from heat and light. It’s best used within about a year.