Morton’s Nature Seasoning Recipe: All-Purpose Blend for Every Dish

This all-purpose blend changed how I season everything in my kitchen. Getting my first whiff of hickory smoke at my family backyard cookout made me realize the power of simple spices.

Here’s the thing—this mix works on meats, vegetables, even popcorn. I forage wild herbs to add unique flavors, but this blend keeps it foolproof every time.

Between you and me, I use this more than any single spice in my collection. The balance of flavors enhances without overpowering.

Make a big batch and keep it on hand. It stays fresh for months in an airtight container.

Ingredients for Morton’s Nature Seasoning

Nine simple spices blend into one foolproof seasoning for everything you cook.

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The salt and pepper are your base—Diamond Crystal for salt if you want that restaurant-quality texture. Penzeys has great prices on bulk spices, but regular grocery store stuff works fine too. I always grab my dried herbs from the bulk bins at Whole Foods—they turn over fast, so they’re fresher. Look for bright color and strong aroma in your spices (dull and dusty means old).

No celery salt? Mix 1 tsp salt with 1/4 tsp celery seed. Short on garlic powder? Granulated garlic at one-third the amount works. Paprika can be hot or smoked if you want extra kick. The mustard powder is subtle but don’t skip it—Coleman’s is the classic brand. Foraging wild herbs is fun, but this blend keeps it simple and reliable.

Glass jar, cool dark place, done. Stays potent for about 6-12 months easy. I make a triple batch every time—one for me, two to give away. Perfect on popcorn (trust me on this one).

Step-by-Step Instructions for Morton’s Nature Seasoning

Here’s the method. Simple, straightforward, and it works every time.

Step 1: Gather and Measure Your Spices

Pull out all your spices and measure them precisely. Start with 2 tbsp Sea Salt—this forms the base of the blend. Add 1 tbsp Black Pepper for a bit of heat. The finesse here is in the accuracy; even small deviations can throw off the balance.

Next, measure 1 tbsp Garlic Powder and 1 tbsp Onion Powder. These two add depth and a savory backbone to the seasoning. I always use fine powders for these to ensure they blend seamlessly into the mix.

Step 2: Incorporate the Aromatic Herbs

Add 1 tbsp Dried Parsley to the bowl. If you’re using crushed flakes, as suggested, they’ll integrate better than whole leaves. Then include 1 tsp Dried Oregano—this Mediterranean variety brings a slightly earthy, robust flavor that complements the other ingredients perfectly.

These herbs are the soul of the blend. I like to crush the dried parsley a bit more between my fingers before adding it, just to ensure there are no large flakes that might not distribute evenly.

Step 3: Add the Finishing Touches

Now, add 1 tsp Paprika for a touch of color and a mild, sweet pepper flavor. Follow that with 1 tsp Celery Salt, which introduces a subtle earthiness that rounds out the blend beautifully. These two spices add complexity without overpowering.

Finally, measure 0.5 tsp Ground Mustard. This might seem like a small amount, but it packs a punch. It sharpens the overall flavor and ties all the ingredients together, so don’t skip it.

Step 4: Mix Thoroughly and Store

Combine all the measured spices in a bowl. Use a whisk or a fork to mix everything together thoroughly. You want to see an even distribution of all the ingredients—no clumps or streaks of a single spice.

Once fully mixed, transfer the blend to an airtight container. I like to use a small jar with a tight-sealing lid. Store it in a cool, dark place to preserve the flavors. This blend will keep for up to 6 months, ready to enhance any dish you prepare.

Essential Equipment for This Dish

Mixing Bowls

Start with a medium stainless steel mixing bowl—at least 3-quart capacity. I prefer Winco brand for durability. The smooth surface makes it easy to whisk the spices without sticking. A wide rim helps prevent spills when measuring.

Whisk or Fork

A stainless steel whisk is my go-to for blending dry spices evenly. The tines break up any clumps in the garlic or onion powder. In a pinch, a large fork works too, but requires more elbow grease. 💪

Measuring Tools

Invest in a set of magnetic measuring spoons from OXO. The 1 tbsp and 1 tsp sizes get the most use. I keep mine on the fridge for easy access. Avoid plastic spoons—they can absorb odors over time.

Storage Containers

Use 4-ounce glass jars with airtight lids—I love Ball Mason jars for their classic look. The dark glass protects spices from light degradation. Label with the date—this blend stays fresh for 6-12 months in a cool pantry. ⚡

Spice Grinder

For whole spices, a dedicated electric coffee grinder works wonders. I use a Krups model just for spices. Grind celery seeds or mustard seeds fresh for maximum flavor. Clean thoroughly between uses to prevent flavor cross-contamination.

Funnel Set

A small stainless steel funnel makes transferring the finished blend into jars mess-free. I use a 3-piece set from Cuisinox that nests for storage. The wide mouth accommodates even coarse spice mixes.

Frequently Asked Questions