Dried Herb Rub

A hit of lemon zest and four kinds of herbs is the ideal combination for a bright spice rub like the one here; a good dose of crushed red pepper gives it some great heat as well. Use it on fish, shellfish, chicken and pork.

  • Total Time:
  • Servings: 1/2 cup

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  • 2 tablespoons dried oregano, rubbed 
  • 2 tablespoons dried parsley, rubbed 
  • 2 tablespoons dried basil, rubbed 
  • 1 tablespoon finely chopped thyme 
  • 1 teaspoon finely grated lemon zest 
  • 1 teaspoon crushed red pepper 

How to make this recipe

  1. In a small bowl, whisk all of the ingredients until combined.

Make Ahead

The dried herb rub can be stored in an airtight container for up to 3 months.

Contributed By Photo Abby Hocking / Food & Wine Published June 2017

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