Fresh Herbs, Garlic and Salt Rub

  • 5 mins total
  • 5 mins prep


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.

Giangi's Kitchen Signature


Nutrition Facts
Fresh Herbs, Garlic and Salt Rub
Amount Per Serving
Calories 150 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Sodium 56600mg2461%
Potassium 564mg16%
Carbohydrates 32g11%
Fiber 18g75%
Sugar 1g1%
Protein 5g10%
Vitamin A 2402IU48%
Vitamin C 48mg58%
Calcium 658mg66%
Iron 15mg83%
* Percent Daily Values are based on a 2000 calorie diet.
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Fresh Herbs, Garlic and Salt Rub

  • 5 mins total
  • 5 mins prep


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


  1. 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.

  2. In a small bowl mix the above herbs mixture with the sea salt. Transfer to a jar with a tight lid.

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


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