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Tuscan Herb Seasoning

This is my favorite way to use sage and rosemary from the garden before cold temps set in. This simple rub is delicious on pork tenderloin as well as chicken and vegetables. It can be used as is; however, I always make extra and dry it for later use. In the photos the ingredients have been tripled.

Tuscan Herb Seasoning

  • 1 clove garlic
  • 1 TBS kosher salt
  • 1 small bunch fresh sage (about 30 leaves)
  • 3 sprigs fresh rosemary

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On cutting board, mince garlic with salt.

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Place herbs in a mound and coarsely chop.

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Add garlic salt and chop them together to make a coarse rub.

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The salt can be used right away or dried in an uncovered bowl. I like to leave the rub in a large plate and let it dry on the counter for a couple of days. Every other day or I stir it to let the particles on the bottom have more exposure to fresh air.

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The dried salt rub can be stored indefinitely in a clean dry jar. Some of my foodie friends will be getting some in a pretty jar during the holidays… don’t tell.


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ABOUT

Hi, I'm Michelle. I am an artist/designer specializing in unique topiary themed illustrations for the Home & Gardener. I live on a farm in Upstate New York with my husband, aka Farmboy, my two children affectionately known as "La La" and "the Bean" and a small petting zoo of other family members.

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