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 just 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, a recipe for storing fresh vegetables with sea salt popped up. Lots of them.
Without skipping a bit, I looked for preserving herbs. Did not find anything in particular.
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.
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.
How to store it.
It will last for months in the refrigerator or in the kitchen spice rack. Which ever 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.
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 some of my other recipes!
Equipment and products that I used to make Fresh Herbs, Garlic and Salt Rub
Fresh Herbs, Garlic and Salt Rub
- ½ cup rosemary ½ cup fresh rosemary, needles removed from stems
- ½ cup sage ½ cup fresh sage leaves, discard stems
- 3 tablespoons thyme 3 tablespoons fresh thyme leaves, discard stems
- 1 tablespoon oregano 1 tablespoon oregano, discard stems
- 2 garlic cloves 2 large garlic cloves, peeled
- 1 ½ teaspoon black peppercorns 1 ½ teaspoon black peppercorns
- ½ cup fine sea salt 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.
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.