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Oct 18, 2012 05:57 AM

Angelsmom - another thanks for sage herb rub recipe

Sometime this summer you posted the following on a thread about what to do with excess sage.

Tuscan herb mix to last all winter...From Proud Italian Cook blog.
There's no real recipe here, it's impossible to be exact, but I took Davids advice using 3 parts sage to one part rosemary, 8 cloves of garlic and 1 tablespoon of salt, I also added lots of black pepper and crushed fennel seeds to mine. The hardest part is picking all the leaves off the rosemary and sage branches, it's time consuming but I did it while I was watching TV and the time went by fast, after that it was a piece of cake! I placed everything into my food processor and pulsed it a few times being careful not to liquefy the mix, then spread it out on a large baking sheet to dry for 3 days.

Last weekend I made my 3rd batch of this stuff and, wow, it is just so good. I use a low oven rather than leaving it out due to climate and available space. Hopefully I have enough for a few holiday gifts but I may just consume it between now and then.

Anyone looking for a way to use up sage before the frost should try this.

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  1. What do you use it on? I have a largish sage plant indoors that a friend just gave me. I love sage in BBQ sauce but don't know how else to use it. Pork is not an option.

    3 Replies
    1. re: almond tree

      Roasted veggies, any type of potatoes, chicken, even put it on some steamed green beans that needed extra flavor. It is easy to crumble between your fingers if you want it finer - mine is fairly coarse.

      1. re: tcamp

        Will try with potatoes. Thanks to you and thanks to Angelsmom :)