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Kalyn's Kitchen

Sage, Rosemary, and Garlic Dried Herb Rub (from Judy and David)

This Sage, Rosemary, and Garlic Dried Herb Rub is a wonderful way to preserve your garden herbs! Check out Fresh Herbs for more ideas using herbs!

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Sage, Rosemary, and Garlic Dried Herb Rub (from Judy and David) found on KalynsKitchen.com

The garden is in full production mode around here, and I’ve really got an abundance of sage this year. When I shared the recipe for Sage and Pecan Pesto, I mentioned I had asked folks on Twitter about ways to use sage, and David Lebovitz sent me the link for this Italian Herb Rub, which he learned to make from Judy at Over a Tuscan Stove. Even though I freeze basil and other herbs from my garden every year, this is the first time I’ve ever dried any herbs, and I loved the way this blend turned out.

Sage belongs to a class called Salvia, and there are many decorative varieties not suitable to be kitchen herbs. In the U. S. some people think of sage just as an ingredient for poultry stuffing, but it’s used around the world in many ways.

Sage, Rosemary, and Garlic Dried Herb Rub (from Judy and David) found on KalynsKitchen.com

I picked lots of sage from my garden, and then washed and dried it in a salad spinner. Then I used a food processor with a steel blade and chopped until I had three cups of chopped sage. The best way to peel fresh garlic is to whack it with something heavy so the skin splits and peels off. I use this wonderful heavy cleaver that I bought in Beijing in 2001. After grinding the sage, rosemary, and garlic in the food processor, I spread it on a cookie sheet and let it dry in the hot Utah sun for about 8 hours. If you’re drying it inside or in a cooler place, it will definitely take longer. (Edit – a commenter has enlightened me that the sage will last longer if you dry it out of the sun, so I’ll do that next time.)

Herb and Spice Blends from Kalyn:

Rosemary Salt
Kalyn’s Herb Blend
Roast Chicken Seasoning Rub
Kalyn’s Take on Montreal Steak Seasoning
Rosemary and Garlic Herb Rub
Kalyn’s Taco Seasoning Mix

Sage, Rosemary, and Garlic Dried Herb Rub (from Judy and David)

This Sage, Rosemary, and Garlic Dried Herb Rub is a wonderful way to preserve your garden herbs!

Ingredients:

  • 1 cup chopped fresh rosemary leaves
  • 3 cups chopped fresh sage leaves
  • 30-40 medium garlic cloves, peeled and coarsely chopped
  • 1/4 cup coarse sea salt

Directions:

  1. Cut sage leaves from stems with scissors and strip rosemary leaves from stems with your fingers.
  2. Wash and dry sage and rosemary. (I used a salad spinner, but you can also wash them in the sink and dry well with paper towels.
  3. Coarsely chop sage in food processor using steel blade, working in batches if necessary.
  4. Put sage in plastic bowl.
  5. Then chop rosemary and add to sage in bowl.
  6. Peel garlic cloves and put in food processor.
  7. Finely chop garlic, then add salt, and pulse until salt is combined with garlic.
  8. Add sage and rosemary and process until mixture is finely chopped and well combined.
  9. Spread herb mixture out on a cookie sheet and dry in a warm place until completely dry.
  10. In the hot summer sun it took about about 8 hours until this was completely dry, but if you’re drying it inside or in a cooler place, it will take a lot longer, maybe a few days to dry . (Edit – a commenter has enlightened me that the sage will last longer if you dry it out of the sun, so I’ll do that next time.)
  11. When herbs are completely dry, crumble apart and store in a glass jar.
  12. Use Sage, Rosemary, and Garlic Dried Herb Rub to season pork, poultry, lamb, or beef, or in marinades or pasta sauces. (So far I have only used this as an ingredient in a marinade for chicken, but I look forward to experimenting with it a lot more.)

Notes:

This recipe slightly adapted from this recipe originally created by Judy.

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    29 Comments on “Sage, Rosemary, and Garlic Dried Herb Rub (from Judy and David)”

  1. Pingback: Weekend Herb Blogging #148: The Round-up - kuechenlatein.com

  2. Thanks again, I plant my own garlic and it has only 6 cloves per head, so I was looking for a comparison, but I can always add more garlic ay the time of usage I guess.

  3. I would take the garlic heads apart and count the cloves.

  4. Thanks for answering, but I goofed. I used your sage and rosemary amounts, but only 8 very large cloves. Next time I will increase the garlic. Is that about 3 heads of garlic?
    Again sincere thanks!

  5. My recipe is for a much larger amount than David made (Notice I use much more herbs than he did.) You could certainly cut the recipe in half or fourth if you dont' want so much.

  6. Is this really 30-40 cloves of garlic…I read David's and it was only. 8. Thanks

  7. Sorry, I've never used pineapple sage, but it does sound intriguing. I would try googling it and see what you find.

  8. Thank you for this recipe I have tons of sage and rosemary in my garden. I decided to also grow pineapple sage this years, and I have a ton of it. The leaves are more like the texture of basil. I wanted to know if you have any dried recipes for this and also suggestions on drying it and using it in recipes. Thank you

  9. Wow – do you know I’ve never made my own spice rubs, despite adoring them?? You make it sound so, so easy – now I’ll *have* to give it a try!!