Modern society can no longer sustain accumulating plastic pollution without intervention; plastic waste has even found its way into the food that we consume. Unfortunately, biodegradable alternatives lack sound commercial and economic distinctiveness because mechanical strength and biodegradability are typically mutually exclusive. Inspired by fine cuisine, we introduce a novel synthetic method, referred to as “seasoning”, which consists of adding a minimal amount of a biobased multifunctional monomer to pinch the amorphous domains of poly(butylene succinate). Seasoning with only 0.03 mol % of a biobased monomer led to a significantly improved oxygen barrier, high strength (86 MPa), and excellent elongation at break (654%). To the best of our knowledge, this “seasoning” approach with the significant property improvement provided is unique in the bioplastics research field. The proposed approach is highly scalable, relies on existing industrial production, and has the potential to expand current biodegradable plastic applications through its simplicity.