A very versatile garlic and herbs seasoning blend. Use it in soups, savory crackers and crusts, in salad dressings or as a rub for grilled meats. It’s Gluten-free, Dairy-free, Low carb and Paleo.
This is a fantastic all around seasoning mix that I use for everything. I originally developed it to flavor my chicken and turkey soups, but I have used this garlic and herbs seasoning blend recipe in low carb herbed crackers, savory low carb quiche dough, salad dressing, and delicious chicken and vegetables sautes.
It is really that versatile and absolutely fantastic. I used to send people to my Turkey Soup post to get the recipe, but I use it so much that I thought it deserved it’s own post.
So here it is, in one place, so you can mix up a big batch to keep on hand. I used teaspoons as the measurement instead of converting to tablespoons because it’s easier not to switch back and forth.
NOTE: I kept the measurements in teaspoons instead of converting them to tablespoons because it’s faster just using the one measuring spoon and counting. If you want to convert, 3 teaspoons equals one tablespoon.
- 8 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons dried rosemary
- 4 teaspoons dried thyme
- 4 teaspoons dried marjoram
- 4 teaspoons lemon pepper
- 1/4 cup onion powder
- 1/4 cup granulated garlic
Measure the dried rosemary, thyme and marjoram in a mortar and pestle and muddle to break-up the pieces or use a spice grinder. Add the herbs to a bowl and measure the rest of the ingredients adding them to the bowl as you go.
Blend the herbs and spices thoroughly together.
Transfer to a jar with a tight fitting lid and keep in the pantry.