Greetings all,
One of life's simple pleasures is bringing nature's bounty inside to enjoy throughout the winter months. For those of you who attempted growing herbs indoors in containers... the following tips may be of some use. For those of you who harvested and dried your herbs, the potency of the herbs diminishes, so you may want to add a pinch more to the mixture.
Dry herbal rubs have been around as medicinal aids as well as seasonings for food for many years. Dry herbal rubs are popular because they do not add fat or oil to the diet and the flavor is uniquely brought to life.
To make a fresh herbal rub, simply harvest the herb, and finely chop or cut the herb to begin the process of releasing the flavor. Garlic, cayenne pepper, salt, and regular pepper are great additions along with other compatible herbs. You can even dry marinade vegetables. You can brush the vegetables with a small amount of oil before coating them; then lightly steam them to capture the essence of the combination.
Another favorite is to loosen the skin of the turkey or chicken and rub the mixture under the skin. By cutting deep slits in the meat and placing the mixture in the slits, one can easily season said meat.
Fresh herbs should be used the same day they are harvested. The following recipe makes about 1/3 of a cup of seasoning.
Fresh Herbal rub: - 2 Tablespoons of parsley
- 2 Tablespoons of oregano
- 1 & 1/2 teaspoons of rosemary
- 1 & 1/2 teaspoons of thyme
- 2 garlic cloves (minced)
- 1 teaspoon sea salt
- 1/4 to 1/2 teaspoon salt
- Cayenne Pepper to taste
Combine all ingredients in a small bowl. Rub over meat or vegetables. Cover and chill for 30 minutes. Proceed to bake, grill, or broil.
Cook to preference (please remember to NOT overcook the vegetables)
Enjoy in good health
Rebekah