3T. dry rosemary
3 T. dry oregano
3 T. dry crumbled or ground sage
2 T. dry ground ginger
2 T. dry marjoram
2 T. dry or ground thyme
1 T. dry ground pepper (optional)
Mix in a small bowl and store in a glass jar with lid.
sprinkle on meat with salt before cooking. If meat is skinned, mix some vegetable oil with some spice and rub onto poultry. I am sure you can add this spice mix to a marinade.
I say the pepper is optional because I am not a big pepper fan. As a matter a fact, I could live with out this spice. When I grew up and wanted spicy, I grabbed cayenne or jalapeno and still do. I think dry ground black pepper in small amounts does has a mild flavorful spice to it.