Morton’s Nature Seasoning Recipe: All-Purpose Herb and Spice Blend

This all-purpose blend transforms everyday dishes with its balanced, savory depth. A simple mix of herbs and spices creates versatility that works on meats, vegetables, and even popcorn.

Store in an airtight container for up to 6 months. Its no-fuss preparation means you can shake and serve straight from the jar.

Ingredients for Morton’s Nature Seasoning

Nine ingredients blend perfect balance for any dish you create.

For optimal quality, source dehydrated spices from bulk bins at natural food stores or reputable brands like Penzeys. The onion and garlic powders form the base—ensure they’re fresh (if opened more than 6 months, replace). Celery salt adds umami depth; Morton’s brand is reliable if you want to match the original profile.

Out of celery salt? Substitute one-third the amount of celery seed plus a pinch of salt. No dried thyme? Fresh thyme at 3x the quantity (dried is more concentrated). Paprika can be swapped for smoked paprika if you prefer a deeper, barbecue-like flavor. Always taste as you adjust—this blend’s strength lies in its balance.

Store in an airtight container away from light and heat. Maintains peak potency for up to 6 months. Shake before each use to redistribute settled spices. Perfect for sprinkling on roasted vegetables or mixing into ground meats.

Step-by-Step Instructions for All-Purpose Herb and Spice Blend

Combine these ingredients precisely for a perfectly balanced seasoning every time.

Step 1: Prepare the Base Spices

In a medium mixing bowl, combine the 2 tbsp Onion Powder and 2 tbsp Garlic Powder. These form the aromatic foundation of your blend. I recommend using a fine-mesh sieve to break up any clumps in the powders, ensuring uniform distribution throughout the final mixture.

These two ingredients should be measured precisely—scoop them into the measuring spoons and level off with the back of a knife for accuracy. The consistency of these base spices determines the overall flavor balance.

Step 2: Add the Salty Components

To the same bowl, add the 1 tbsp Salt and 1 tsp Celery Salt. The celery salt contributes a subtle depth that complements the other spices. Use fine grain salt to prevent any gritty texture in your finished blend.

Stir these ingredients together with the onion and garlic powders for about 30 seconds until no visible streaks remain. This initial mixing helps distribute the salt evenly before adding the more delicate herbs.

Step 3: Incorporate the Herbs and Pepper

Add the 1 tsp Dried Thyme, 1 tsp Dried Oregano, and 1 tsp Dried Basil to the bowl. For best results, crush the dried thyme between your fingers as you add it to release its essential oils. The oregano and basil should be rubbed similarly to maximize their aroma.

Also add the 1 tsp Black Pepper at this stage. Freshly ground black pepper is ideal, but pre-ground will work as well. The pepper adds a subtle heat that rounds out the herbaceous notes of the blend.

Step 4: Finish with Paprika and Final Mix

Sprinkle in the 1 tsp Paprika—this adds a touch of color and a mild, sweet pepper flavor. Whether you choose sweet or smoked paprika depends on your preference, but both work beautifully in this blend.

Now, whisk all ingredients together vigorously for at least 1 full minute to ensure complete integration. The mixture should appear uniform in color and texture, with no visible separation between components. This thorough mixing guarantees that every pinch of your seasoning delivers the full flavor profile.

Step 5: Store for Optimal Freshness

Transfer the completed blend to an airtight container. A glass jar with a tight-sealing lid works particularly well for preserving freshness. Store in a cool, dark place away from direct sunlight and heat sources.

Your seasoning will keep for up to 6 months at peak flavor, though I find it’s best used within 3 months for maximum potency. Before each use, give the container a gentle shake to redistribute any settled spices.

Wine and Beer Pairings for These Flavors

Crisp White Wines

A dry Sauvignon Blanc from New Zealand cuts through the savory notes of this seasoning beautifully. Its citrus and grassy undertones complement the herb blend without overpowering it. I love pairing it with dishes sprinkled generously with this mix. 🍷

Light Red Wines

For a bolder option, try a Pinot Noir from Oregon. Its bright acidity and red fruit flavors balance the earthy, herbal notes of the seasoning. Serve slightly chilled for the best experience with grilled meats or roasted vegetables.

Wheat Beers

A German-style Hefeweizen with its banana and clove esters pairs surprisingly well. The effervescence cleanses your palate between bites of seasoned dishes. I recommend Weihenstephaner for an authentic taste. 🍺

Lager Options

A crisp Pilsner like Stella Artois offers a refreshing contrast. Its clean, malty profile lets the seasoning’s complexity shine. Perfect for casual meals like seasoned burgers or garlic fries.

Non-Alcoholic Pairings

For non-drinkers, a sparkling lemon-lime soda or ginger beer works wonders. The carbonation and citrus notes echo the brightness of this blend. I always keep Fever-Tree Ginger Beer on hand for this purpose.

Cocktail Match

A Bloody Mary with a rim dusted with this seasoning is a game-changer. The savory, spicy profile of the drink enhances the blend’s depth. Use 1 tsp of the mix for the rim instead of plain salt. 🌟

Frequently Asked Questions