I always seem to have extra fresh herbs left over from a recipe. I do plan my menu according to the herbs I use. But sometimes you can’t use them all.

Today, I choose to use them as fresh and in a different matter. As I perused some vintage preserving/canning cookbooks, many recipes for storing fresh vegetables with sea salt popped up.

fresh herbs, garlic and salt rub

Without skipping a bit, I looked for preserving herbs. Did not find anything in particular.

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Salt is a natural preserver. I only buy capers under sea salt as I love how it keeps the flavor. Therefore it seemed only natural that if we can store vegetables, why not fresh herbs?

I have lots of sage and rosemary, thus taking center stage with this recipe. I added thyme and oregano, too, as I have some left in my planters and love the flavor when cooking.

In this Article

When can you use your Fresh Herbs Rub?

Let your imagination go, and I am sure you will come up with some applications for this rub. Here are a few of my favorites:

  • Perfect rub for your meats, poultry, fish, and pork.
  • If using with a fillet or NY steak, rub some oil over the steak first, add a handful of these fresh herbs, garlic, salt rub, and sear.
  • Sprinkle it over roasted potatoes, cauliflower, or any vegetables you make.

How to prepare your fresh herbs rub:

It will take less than 5 minutes to have this great rub ready to be enjoyed all year round.

  • Start by washing and drying all your fresh herbs..
  • Remove the other shell of the garlic clove and the hard bottom core.
  • Place all the above, add the black peppercorn to your food processor and give it a good grind.
  • Remove from the food processor and mix it with the sea salt.

My favorite is Le Guerandais Sea Salt. I only use it for my cooking.

fresh herbs, garlic and salt rub

How to store it.

It will last for months in the refrigerator or in the kitchen spice rack. Whichever direction you choose, keep away from direct light.

Glass containers are my favorite. They do not leave a residue of the flavor that you store in.

fresh herbs, garlic and salt rub

Not ready to store your herbs fresh or not looking fresh any longer?

Another alternative, and one of my cooking pet peeves, are that I love to save all the fresh herbs when drying out.

It breaks my heart to throw them away. I dry them entirely and put them all together in a ceramic jar.

Add some sea salt and pepper that I crush with a pestle and mortar before and use them as I go along when cooking.

Either as a rub or to add some extra flavor to my dish.

If you enjoy this fresh herb rub, look at my other recipes!

Bruschetta with Tomato Anchovy and Garlic

Mushrooms and Herbs Salad

Parmesan, Panko Crusted Chicken Cutlets

Pomegranate, Blackberries Sauce with Pork tenderloin

Equipment and products that I used to make Fresh Herbs, Garlic and Salt Rub

Cuisinart DLC-2A Mini-Prep Plus Food Processor (White), 3 Cup
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02/18/2024 05:20 pm GMT

Fresh Herbs, Garlic and Salt Rub

5 from 7 votes
fresh herbs, garlic and salt rub
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cups
The best use of your fresh herbs


  • ½ cup fresh rosemary, needles removed from stems
  • ½ cup sage, leaves, discard stems
  • 3 tablespoons fresh thyme, leaves, discard stems
  • 1 tablespoon oregano, discard stems
  • 2 garlic cloves, peeled
  • teaspoon black peppercorns
  • ½ cup fine sea salt


  • Wash all the above fresh herbs and dry them well. In a food processor chop rosemary, sage, thyme, oregano, cloves, and black peppercorn until all the same size.
  • In a small bowl mix the above herbs mixture with the sea salt. Transfer to a jar with a tight lid.


Calories: 150kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Sodium: 56600mg | Potassium: 564mg | Fiber: 18g | Sugar: 1g | Vitamin A: 2402IU | Vitamin C: 48mg | Calcium: 658mg | Iron: 15mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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Originally published on July 7th, 2020. Updated on October 11, 2022.