Big Batch Mediterranean Herb Rub
Makes 1 1/3 cups| Hands-On Time: | Total Time:
- 3/4 cup dried basil
- 1/4 cup dried thyme
- 2 tablespoons dried sage
- 2 tablespoons fennel seeds (optional)
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- Combine the ingredients and store in an airtight container at room temperature for up to 2 months.
- Instructions to include with your gift: Up to 2 hours before cooking, coat 2 pounds of chicken, beef, pork, or seafood with 1 tablespoon of olive oil and sprinkle with 2 to 4 tablespoons of the rub. Cook as desired.
Whole spices and herbs keep about 2 years; sesame seeds and poppy seeds last 3 months.