Bell’s Seasoning (Homemade Copycat Recipe)
This homemade blend is a salt-free approximation of Bell’s savory dried-herb profile, made with rosemary, oregano, sage, ginger, marjoram, thyme, and black pepper. Measure the herbs into a clean, dry bowl, crush them to a coarse texture, and mix well. No heat is needed. Store the blend airtight in a cool, dry, dark cupboard and use it within six months for best aroma.
If a familiar seasoning is missing from the cupboard, this simple mix can help you get dinner moving without a special trip to the store. Making a small batch from pantry herbs also lets you reuse a jar instead of buying a single-use packet. The blend is easy to adjust, but this recipe aims for a savory, herb-forward taste without added salt.
A useful note before you begin: this is a homemade copycat, not Bell’s verified proprietary formula. The proportions below are a practical approximation, not a claim about the company’s recipe. Taste and aroma can vary with the age and form of your dried herbs, so start with fresh-smelling ingredients and season your food to taste.
Ingredient Setup and Dry-Tool Preparation
This recipe uses seven dried ingredients and needs no cookware or heating. Set out a clean, completely dry bowl, measuring spoons, and an airtight storage container. Check each herb for dampness, clumps, insects, or an unusual smell before measuring. Dry tools help keep the finished blend free-flowing and suitable for storage.
Ingredients and proportions
Measure:
- 2 tablespoons dried rosemary
- 2 tablespoons dried oregano
- 2 tablespoons dried sage
- 1 tablespoon dried ginger
- 1 tablespoon dried marjoram
- 1 tablespoon dried thyme
- 1 teaspoon black pepper
These measures make a small batch of seasoning. There is no salt in the formula, so you can control the salt level in the dish separately. The blend’s character comes from the mix of leafy herbs, warm ginger, and pepper. It should smell savory and herbal, not sharply of any one ingredient.
Use dried herbs, not fresh ones. Fresh leaves contain moisture, which does not belong in a dry seasoning jar. If a dried herb is packed in large flakes or stems, remove any hard stems and crush the leaves before mixing. Check the ginger label, too: use dried ginger, not fresh ginger or a sweetened blend.
Prepare your tools
Start with dry hands and a dry work surface. A glass, ceramic, or stainless-steel bowl works well. A small grinder or mortar and pestle is optional; you can also crush the herbs between clean fingers. Avoid using a tool that has moisture or residue from another ingredient.
If you are reusing a jar, wash it first and let it dry fully, including around the lid. Even a little water can make dried herbs clump. Keep the jar away from steam while cooking, and use a clean, dry spoon when you take out seasoning. These small steps help protect the blend’s texture and aroma.
Mixing, Texture, and Culinary Use
Mix the measured ingredients until the herbs and pepper are spread evenly through the bowl. A coarse, fairly even texture is the goal: rosemary and other large leaves should be broken up, but the blend should not become powder. Use it to season poultry, stuffing, soups, or vegetables, adjusting the amount to suit the dish.
Step-by-step mixing
- Add the rosemary, oregano, sage, ginger, marjoram, thyme, and black pepper to the dry bowl.
- Break up any large flakes of rosemary or other leaves with your fingers, a mortar and pestle, or a brief pulse in a grinder.
- Stop when the pieces look fairly uniform and coarse. Do not grind the herbs to a fine powder.
- Stir well with a dry spoon so the smaller ingredients do not settle in one spot.
- Transfer the blend to a clean, dry, airtight container and label it with the name and date.
A coarse texture is easier to sprinkle and gives the blend a more even feel in food. Powdered herbs can taste dusty, and their aromas may fade more quickly. If you use a grinder, pulse briefly and check the texture between pulses. Do not run it continuously.
How to use it
There is no single amount that suits every recipe. The mix contains no salt, and its strength depends on how fresh the herbs are and what you are seasoning. Start with a small amount, stir or rub it into the food, then taste when safe and add more if needed.
| Dish | How to add the blend | Practical note |
|---|---|---|
| Poultry | Sprinkle over the surface or mix into stuffing | Cook poultry to 165°F (74°C) inside, checked with a food thermometer |
| Stuffing | Stir through the dry or prepared ingredients | Taste the finished dish and adjust salt separately |
| Soup | Add during cooking, then taste before serving | A small amount can be added gradually |
| Vegetables | Sprinkle over vegetables before or during cooking | Mix well so the herbs are not concentrated in one spot |
The table gives flexible methods, not fixed seasoning amounts. For a first try, use less than you think you need, especially in a dish with a small volume. You can add more, but it is difficult to remove an herb flavor once it is mixed in.
For roast poultry, apply the blend to the surface or stir it into stuffing. If you season the bird, keep food safety in view: cook poultry to an internal temperature of 165°F (74°C), measured with a food thermometer. Color alone does not confirm that poultry has reached a safe temperature.
Storage, Cleaning, and Freshness Care
Keep the seasoning in an airtight container in a cool, dry, dark cupboard, and aim to use it within six months for the best aroma. Do not refrigerate the dry blend; repeated changes in temperature can lead to condensation. Discard it if it becomes damp, moldy, or insect-contaminated, or develops an abnormal odor.
Protect the blend from moisture
Moisture is the main practical storage problem. Steam from a pot can enter an open jar, and a wet spoon can transfer water into the herbs. Either can cause clumping and may support spoilage. Keep the container away from the stove, sink, and other damp areas.
Use a dry spoon each time, and close the lid promptly. If the blend forms a few dry clumps but has no signs of moisture damage, break them apart with a clean, dry utensil. If it is damp, moldy, or smells abnormal, discard it rather than trying to dry or salvage it.
Keep it fresh and clean
Write the mixing date on the container so you can track its age. Store it away from direct light and heat, since a cool, dark cupboard is better for keeping its aroma. The six-month period is a best-aroma target, not a guarantee that every jar will change at the same rate.
After mixing, wash the bowl, spoon, and any grinder parts according to their usual care instructions. Let them dry fully before putting them away. A dry container and clean tools make it easier to keep the next batch in good condition, too.
Serving and Dining Presentation
Use the blend as a finishing seasoning only when it suits the dish; it does not need special preparation at the table. For a more even flavor, mix it into the food during cooking or stir it through stuffing. Since the recipe contains no salt, taste the dish and add salt separately if desired.
A small pinch can also be sprinkled over a serving of soup or vegetables, but the herbs will remain visible. If you prefer a smoother texture, crush the blend a little more before serving. Keep any jar used at the table dry and away from steam, then close it after use.
For a simple meal, try the seasoning on vegetables alongside poultry, or stir it into stuffing served with a roast. These are suggestions for using the blend, not fixed recipes; the right amount depends on the amount of food and your taste. Keep the original jar nearby so you can add a little more after tasting.
Frequently Asked Questions
These quick answers cover the most common questions about ingredients, preparation, use, and storage. The central points are simple: this is a salt-free homemade approximation, it requires no heat to prepare, and it should stay dry in an airtight container. Follow safe cooking temperatures when using it with poultry.
What is in this homemade seasoning?
It contains dried rosemary, oregano, sage, ginger, marjoram, thyme, and black pepper in the proportions listed above.
Does this recipe contain salt?
No. The formula contains no salt, so you can season the dish with salt separately to taste.
Is this the exact Bell’s formula?
No. It is a homemade copycat approximation. Bell’s proprietary proportions are not verified here.
Do I need to cook or toast the herbs first?
No. Combine the dry ingredients without heating them. The seasoning is ready to use once mixed.
Should I grind the herbs into powder?
No. Crush or pulse them briefly to a coarse, fairly even texture. Fine powder can taste dusty and may lose aroma faster.
Can I use fresh herbs instead of dried?
This recipe is designed for dried herbs. Fresh herbs add moisture and are not a direct substitute in a dry blend intended for storage.
How long does the blend keep?
For best aroma, use it within six months. Store it airtight in a cool, dry, dark cupboard.
Should I refrigerate the seasoning?
No. Keep the dry blend in a cupboard. Condensation from repeated removal can introduce moisture.
What should I do if the blend gets wet or smells strange?
Discard it if it is damp, moldy, insect-contaminated, or has an abnormal odor. Do not try to save a damaged batch.
How much should I use on poultry?
Start with a small amount and adjust to taste. Cook poultry to 165°F (74°C) inside, checked with a food thermometer.
Can I use it in soup or on vegetables?
Yes. Add it gradually, mix well, and taste before adding more. The blend works with poultry, stuffing, soups, and vegetables.
For an easy pantry option, measure the seven dried ingredients, mix them while dry, and store the jar away from steam and light. Keep the texture coarse, label the date, and use the blend within six months for its best aroma. When cooking poultry, always check that it reaches 165°F (74°C) inside.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
