Greek Seasoning

Marinated chicken off the grill, a lamb skewer, a bowl of cool cucumber-yogurt dip (tzatziki): this is the herb blend that makes them taste like a Mediterranean taverna instead of a weeknight scramble. Rub it on chicken, lamb, or pork before grilling, stir it into thick yogurt for a fast dip, or toss it with potatoes and olive oil before roasting. Twelve herbs and aromatics, salt-free, so the seasoning stays in your hands.

Most grocery Greek seasonings lead with salt and let the herbs come second. Ours has no salt at all, so oregano, thyme, and marjoram carry the flavor, brightened by lemon peel and a cool note of spearmint. We blend it in small batches in Portland and grind the aromatics fresh so the herb oils stay lively.

Hand-blended, salt-free. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

What does Greek seasoning taste like?
Herby and green, led by oregano, thyme, and marjoram, with dill and rosemary underneath. Lemon peel adds brightness and spearmint gives a cool, fresh finish. It leans savory and aromatic rather than hot.

It has no salt. How do I season a dish with it?
Add the blend for herb flavor, then salt the dish separately to your own taste. Building the two in layers gives you control, which is the point of a salt-free blend. For a marinade, whisk it with olive oil, lemon juice, and a pinch of salt.

How do I use it for a yogurt dip?
Stir a rounded spoonful into thick plain yogurt or strained yogurt with a little grated garlic and lemon. Let it sit for ten minutes so the dried herbs soften and open up before serving.

Is it good as a rub for grilled meat?
Yes. Coat chicken, lamb, or pork with olive oil, then press the seasoning on and let it rest before it hits the grill. The lemon peel and oregano hold up well to high heat.