Grilling season is here and with it the use of rubs and fresh herbs.
Today I choose to use them as fresh and in a different matter. As I perusing some very old preserving/canning cookbooks, a recipe for storing fresh vegetables with sea salt popped up. Actually lots of them.
Without skipping a bit a looked for preserving herbs. Did not found anything in particular. Salt is a natural preserver. I only buy capers under sea salt as I do 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. Added thyme and oregano too as I have some left in my planters and love the flavor when cooking. Adding fine sea salt it allows it to coat the herbs better than the coarse sea salt.
Perfect rub for your meats, poultry, fish, pork. If using with a fillet or NY steak, rub some oil over the steak first, add a handful of these fresh herbs, garlic, and salt rub and sear. Sprinkle it over roasted potatoes, cauliflower, or any vegetables that you are making. Will last for months in the refrigerator or in the kitchen spice rack.
Another alternative and one of my pet peeves of cooking, is that I love to save all the fresh herbs when they are drying out. Cannot tolerate to throw them away. I dry them, put them all together in a ceramic jar. Add some sea salt and pepper that I crush with a pestle and mortar prior and used them as I go along when I am cooking. Either as a rub or just to add some extra flavor to my dish.
Fresh Herbs, Garlic and Salt Rub
Amount Per Serving
Calories 150Calories from Fat 45
% Daily Value*
Saturated Fat 2g13%
Vitamin C 48mg58%
Vitamin A 2402IU48%
* Percent Daily Values are based on a 2000 calorie diet.