Wednesday, September 03, 2008

Judy and David's Recipe for Sage, Rosemary, and Garlic Dried Herb Rub

Dried Herb Blend with Sage, Rosemary, and Garlic found on
If you have sage growing in the garden, please make this Sage, Rosemary, and Garlic Dried Herb Rub!

The garden is in full production mode around here, and I've really got an abundance of sage this year. When I shared the recipe for Sage and Pecan Pesto, I mentioned I had asked folks on Twitter about ways to use sage, and David Lebovitz sent me the link for this Italian Herb Rub, which he learned to make from Judy at Over a Tuscan Stove. Even though I freeze basil and other herbs from my garden every year, this is the first time I've ever dried any herbs, and I loved the way this blend turned out.

Sage belongs to a class called Salvia, and there are many decorative varieties not suitable to be kitchen herbs. In the U. S. some people think of sage just as an ingredient for poultry stuffing, but it's used around the world in many ways. This dried herb blend featuring sage is my entry for Weekend Herb Blogging #148, hosted by Ulrike at Kuchenlatein this week. If you're cooking with herbs and unusual vegetables this week and want to participate, here are the rules for Weekend Herb Blogging, and how to send your entry.

I picked lots of sage from my garden, and then washed and dried it in a salad spinner. Then I used a food processor with a steel blade and chopped until I had three cups of chopped sage.

The best way to peel fresh garlic is to whack it with something heavy so the skin splits and peels off. I use this wonderful heavy cleaver that I bought in Beijing in 2001.

After grinding the sage, rosemary, and garlic in the food processor, I spread it on a cookie sheet and let it dry in the hot Utah sun for about 8 hours. If you're drying it inside or in a cooler place, it will definitely take longer. (Edit - a commenter has enlightened me that the sage will last longer if you dry it out of the sun, so I'll do that next time.)

Sage, Rosemary, and Garlic Dried Herb Rub
(Makes slightly over 1 cup dried herb blend, recipe slightly adapted from this recipe originally created by Judy.)

1 cup chopped fresh rosemary leaves
3 cups chopped fresh sage leaves
30-40 medium garlic cloves, peeled and coarsely chopped
1/4 cup coarse sea salt

Cut sage leaves from stems with scissors and strip rosemary leaves from stems with your fingers. Wash and dry sage and rosemary. (I used a salad spinner, but you can also wash them in the sink and dry well with paper towels.

Coarsely chop sage in food processor using steel blade, working in batches if necessary. Put sage in plastic bowl. Then chop rosemary and add to sage in bowl. Peel garlic cloves and put in food processor. Finely chop garlic, then add salt, and pulse until salt is combined with garlic. Add sage and rosemary and process until mixture is finely chopped and well combined.

Spread herb mixture out on a cookie sheet and dry in a warm place until completely dry. In the hot summer sun it took about about 8 hours until this was completely dry, but if you're drying it inside or in a cooler place, it will take a lot longer, maybe a few days to dry . (Edit - a commenter has enlightened me that the sage will last longer if you dry it out of the sun, so I'll do that next time.)

When herbs are completely dry, crumble apart and store in a glass jar. Use to season pork, poultry, lamb, or beef, or in marinades or pasta sauces. (So far I have only used this as an ingredient in a marinade for chicken, but I look forward to experimenting with it a lot more.)

Printer Friendly Recipe
More Dried Herb Blends to Try:
Rosemary Salt
Kalyn's Herb Blend
Roast Chicken Seasoning Rub
Kalyn's Take on Montreal Steak Seasoning
Meeta's Italian Herb Blend from What's For Lunch Honey?
Five Herb Blends from The Leftover Queen
Herb de Provence from Zlamushka's Spicy Kitchen
Default Herbs from Talk of Tomatoes

More Herb Blends on Kalyn's Kitchen:
I like to make herb and spice mixtures each year for a holiday gift, and you can find those in the Christmas Recipes on the blog.

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  1. Sage, a great herb. I should use it more often. Great entry

  2. Sounds delicious. I'm a HUGE fan of sage. I like sage & butternut squash soup.

  3. Very informative. Thanks!


  4. Since you are new to drying herbs, you should know that they should be dried in an airy place away from direct light to preserve the volatile oils. I put mine in my laundry room with the door left open - definately not in the sun :)

  5. Ulrike, Susy and Paz, I recommend this mixture, loved it.

    Anonymous, thanks for that information. When I get home from work I'll edit the post. It was actually on my porch so it was only in the sun for some of the time, so it would be more accurate to say I dried it in the heat. I will say though that this was plenty pungent, even though it was dried in the sun for part of the time.

  6. This rub looks awesome! I love sage. We are getting into pasta making. This fall I am going to do a butternut squash ravioli with a sage sauce! I can't wait!

    Thanks for getting me into food blogging! I am having fun!

  7. um I really like the sun heat what if you used a screen to make things airy put that on a cooling rack and covered it with a cookie sheet for shade in the sun. Dallas heat would dry this in short order . . . I'm going to try this.

  8. thank you, dear kalyn. there are so many herbs i cou;d preserve this way.

  9. can you give a little more info on how you used it with chicken? looks yummy!

  10. I don't have a recipe to share yet about how I used this (didn't write it down or take photos) but I'll share it when I get the recipe finalized.

  11. Sage is good but i think basil and garlic has much more usefulness than sage.

  12. Great idea for sage! Oh boy do I have sage. I am still harvesting herbs over here. I like to grow sage because it is pretty, smells nice and is well behaved, but I really don't use it enough.
    I could make lots of this blend and give some as gifts, thanks!

  13. Maria, it's fun to watch how your blog is developing.

    Tanna, this was still plenty strong to me. I wouldn't hesitate to dry in the heat, but I might avoid direct sun for the next batch (which I'm making soon so I can give it away.) Your idea sounds good.

    Bee, if you come up with any interesting blends, please post the recipes!

    Cline, no one is claiming sage is as useful as basil or garlic, that's for sure. But I love this blend.

    Natashya, I also plan to make some for gifts.

  14. I've got a lot of kitchen sage in my garden and was wondering what to do with it. We just made some breakfast sausage using dried rubbed sage, and it tasted great. Now I know that I can make my own dried sage! Thanks!

  15. My tricolor sage (yes,still in the wagon garden) was a casualty of the drought. This sounds like a wonderful rub.

  16. This is perfect! I've never preserved my sage in anyway, just basil and rosemary.

  17. i love the inclusion of garlic. I often make herb mixes of what ever herbs are left over - from my tiny pot garden, collected on my walks, or from the grocer. They sit on my kitchen bench and dry quite naturally, and then I use the mortar and pestle to produce a lovely mix that I use in soups, on veggies, in bakes, ... I even put chilli in it, but not garlic. From now on, I will.

  18. Sage, rosemary and garlic: my favorite flavors - what a great idea. I will certainly try to make this. How long do you think the rub will keep?

  19. Lydia, in a glass jar with a tight lid, I think it would keep at least until you could make it again with the next year's sage crop.

  20. Sage is the only thing that I have in my garden. It is so resilient, isn't it? I love to use it in sauces as well. I tend to make a butter sauce for gnochi with sage in it. simple and really nice.

  21. Wow - do you know I've never made my own spice rubs, despite adoring them?? You make it sound so, so easy - now I'll *have* to give it a try!!

  22. Thank you for this recipe I have tons of sage and rosemary in my garden. I decided to also grow pineapple sage this years, and I have a ton of it. The leaves are more like the texture of basil. I wanted to know if you have any dried recipes for this and also suggestions on drying it and using it in recipes. Thank you

  23. Sorry, I've never used pineapple sage, but it does sound intriguing. I would try googling it and see what you find.

  24. Is this really 30-40 cloves of garlic...I read David's and it was only. 8. Thanks

  25. My recipe is for a much larger amount than David made (Notice I use much more herbs than he did.) You could certainly cut the recipe in half or fourth if you dont' want so much.

  26. Thanks for answering, but I goofed. I used your sage and rosemary amounts, but only 8 very large cloves. Next time I will increase the garlic. Is that about 3 heads of garlic?
    Again sincere thanks!

  27. I would take the garlic heads apart and count the cloves.

  28. Thanks again, I plant my own garlic and it has only 6 cloves per head, so I was looking for a comparison, but I can always add more garlic ay the time of usage I guess.


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