Ingredients:

  • 2 tablespoons ground sage
  • 1.5 tablespoons dried thyme
  • 1 tablespoon dried marjoram
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon celery seed
  • 0.5 teaspoon onion powder

Instructions:

  1. If your dried rosemary or thyme leaves are large or twiggy, pulse them in a spice grinder for 3-5 seconds or use a mortar and pestle until they reach a uniform consistency.
  2. Place the ground sage, dried thyme, dried marjoram, crushed rosemary, black pepper, and ground nutmeg into a small mixing bowl.
  3. Add the optional celery seed and onion powder if using.
  4. Use a small whisk to blend the spices until the color is a uniform green and the scent is deeply aromatic, ensuring no clumps remain.
  5. Carefully transfer the mixture into an airtight glass jar and label with the date.
  6. Store in a cool, dark place like a pantry or spice drawer to preserve the volatile oils.