Poultry Sage Rub

by Emma Koefoed

This fresh rub is of course for poultry, but it is also good on fish, beef, pork, and turkey. You can use fresh herbs year round for this recipe since all three are evergreen, or you can hang small bunches in a cool, dry location out of the sun and make a dried blend ready to use anytime.

  • 1 teaspoon lemon zest
  • 1 teaspoon black pepper
  • 1 tablespoon finely chopped onion
  • 3 tablespoons fresh chopped rosemary
  • 3 tablespoons  finely chopped sage
  • 3 tablespoons finely chopped Italian parsley
  • 1/3 cup fresh chopped winter savory

 

Combine the above ingredients and stir until well blended.   Will keep in a sealed container for up to one week.

 

Directions for use:

Sprinkle and rub the mix according to taste preferences on both sides of fish, beef, pork, chicken or turkey before grilling, broiling, baking or frying. A general guide for use is 1/2 to one tablespoon per serving.

Some Tips for Using Savory:Use the lemon savory and the native Satureja douglasii and minty Satureja viminea to create refreshing summer teas.

 

Add fresh minced savory to dishes where you would otherwise add pepper.  Eggs and cheese dishes are instantly brightened up with any of the savories.

 

Savory should always be added to tomato sauces for a little extra kick.

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