Dry Rubs 01 – Dried Herbs

I like to apply different types of seasonings to many things I prepare. I like to think that it’s one of those small changes that can make a big difference to the meals we make. Dry rubs, wet rubs, marinades, sauces, these can change the flavor profile of food. So, when on your third day of chicken from that big weekend sale, it won’t be ‘oh, chicken again’ blah blah, but ‘wow! It’s chicken, again’. So I will share some of my favorite dry rubs this week. I think they are rather simple and easily made… give them a try and enjoy ‘wow, chicken again!’.

Here’s what you’ll need:

  • ¼ cup dry rosemary
  • ¼ cup course sea salt
  • 2 tablespoons dried oregano
  • 2 tablespoons cracked black peppercorns
  • 2 tablespoons dried garlic flakes
  • 1 tablespoon dried sage

I run the dry rosemary needles through a mortar before adding them into a large mixing bowl. I don’t try to powder them, just crush the needles up a bit. Use the mortar to crack those peppercorns too before tossing them into the bowl. Toss the other dry herbs and salt into the bowl and mix this together thoroughly. Transfer to a jar and store away from light and heat and this should stay fresh for several weeks. If you alter this and use fresh herbs instead of dried herbs, use the rub right away and store the excess in the fridge. This is one of those occasions where dried herbs are better than fresh. This should make about ¾ cup of rub. Apply it to porkchops or chicken before cooking and add a bit of Tuscany to your table.

Dried Herbs Rub

Dried Herbs Rub