Savory Umami Seasoning Blend (Printable Version)

Umami-rich herb blend to elevate soups, stews, roasted veggies, and meats with vibrant flavor.

# What You'll Need:

01 - 2 tablespoons dried thyme

02 - 2 tablespoons dried rosemary

03 - 2 tablespoons dried sage

04 - 1 tablespoon dried marjoram

05 - 1 tablespoon dried oregano

06 - 1 tablespoon dried basil

07 - 1 tablespoon dried parsley

08 - 1 tablespoon garlic powder

09 - 1 tablespoon onion powder

10 - 1/2 tablespoon ground black pepper

11 - 1/2 tablespoon sea salt, optional

01 - Place all spices and herbs into a mixing bowl.

02 - Mix the contents evenly to ensure uniform distribution of flavors.

03 - Transfer the blend into an airtight container for optimal freshness.

04 - Incorporate 1 to 2 teaspoons of the blend per serving, adjusting according to flavor preference.

01 -

A single teaspoon transforms anything bland into something that tastes intentional and alive.
No measuring out six different spices every time you cook, just grab one jar and you're done.
It works on literally everything: roasted vegetables weep with flavor, chicken gets restaurant-quality seasoning, even scrambled eggs taste like you know what you're doing.

02 -

The quality of your dried herbs matters more than anything else here, because stale herbs taste like the spice cabinet at a gas station and will ruin the whole thing.
Don't make this more than a few months ahead because the oils in the herbs fade and your blend will taste like paper by summer.
The salt situation is real, so start without it and taste before committing, because you can always add salt to a dish but you can't take it back out.

03 -

Buy your dried herbs from a place with actual turnover like a Middle Eastern or Asian market where they refresh their stock regularly, not the grocery store where that thyme has been sitting for two years.
Label your jar with the date you made it so you don't accidentally use a two-year-old blend and wonder why everything tastes tired.