First, gather all the ingredients.

If using fresh herbs, remove the herbs from the stems. (Pinch the very top of the herb stem between your thumb and forefinger, then with your other hand, pinch the stem just beneath your top fingers, then slide downward following the direction of the stem.)

Combine all herbs and spices in the preferred grinding method. Then pulse until thoroughly ground. When properly ground, the texture should be coarse and uniform, but not overly powdery.

Add ground herbs to a container of your choice. (I love to use Kilner spice jars.)

Use immediately or store in a small airtight jar for 9–12 months, but use within 6 months for best flavor.

For a simple rub, mix 1 tablespoon poultry seasoning + 1–2 teaspoons salt.

Other uses for this homemade Poultry Seasoning: roast chicken, stuffing/dressing, gravy, risotto, vegetable sides, pork chops, bread/savory rolls, soups and stews, marinades etc.