Sage, Rosemary, and Garlic Dried Herb Rub
Sage, Rosemary, and Garlic Dried Herb Rub is a wonderful way to preserve your garden herbs and it’s a great seasoning mix for many recipes!
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. Check out Fresh Herbs for more ideas using herbs!
How to Make Sage, Rosemary, and Garlic Dried Herb Rub:
(Scroll down for complete printable recipe.)
- 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.
- 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 weather (not directly in the sun) for about 8 hours.
- If you’re drying it inside or in a cooler place, it will definitely take longer.
Herb and Spice Blends from Kalyn: