Oh this is delicious. If you have rosemary and sage going crazy in your garden and you recently pulled your garlic bulbs and have one that lost it’s top, this is the perfect time to put them to use.
Last week I pulled my garlic and happened to have one’s top come off in the process. I typically braid my garlic so I figured I would use this bulb right away, even though you are supposed to let garlic cure before using it. Anyway, I had just a couple of days prior found a recipe for an herb rub which I thought sounded yummy. So I picked the herbs, peeled the garlic, and made this rub.
I’ve only made steaks and grilled chicken with it so far but I am excited to add this mixture to potato dishes. I think it will be especially tasty on those “crash hot” potatoes that made the blog rounds a few years ago. I first saw them on The Pioneer Woman’s site. I’ve made those things several times with just plain rosemary and could. not. stop. eating them. Pretty sure I’ll love them even more with some sage and garlic!
But this post is not about potatoes. It’s about herbs. Beautiful, fresh-picked herbs. Love their scent.
So go grab some handfuls of sage and a bunch of rosemary and get to chopping!
Adapted from a David Lebovitz recipe
1 huge bundle fresh sage sprigs (6 oz)
1 handful fresh rosemary sprigs (1 1/2 oz)
1 whole garlic bulb (1 1/2 oz)
1 T coarse kosher salt
Strip the leaves off the sage and rosemary. Peel the garlic.
Now, I used my food processor but you can hand-chop this as well. However you choose to chop, you want the mixture to be pretty fine. I couldn’t detect any garlic pieces in my mixture after the processor was finished. Once the herbs and garlic are chopped up, stir in the salt. Spread the mixture on a cookie sheet with sides. Let air dry for a day or two until all the moisture is gone. I also stuck it in the oven after I was finished baking when the oven was still just warm (not hot) to speed up the process.
Store the herb rub in an air-tight jar.
Yield: about 1 3/4 cups