“Parsley, Sage, Rosemary and Thyme” Rub

Makes ~ ½ cup

This rub blends the herbs from Simon and Garfunkel’s classic song, “Scarborough Fair”, to create a savory rub that is positively mouthwatering. It only takes a few minutes to prepare and is the perfect rub for chicken and veggies.

Like all rubs, it’s designed to create a crust that caramelizes to a golden bark. It works best with chicken with the skin on. But if using boneless and skinless chicken pieces, be sure to grill them slowly, over low, indirect heat and sear over the flame at the end for a minute or two to caramelize the crust.

Note that the rub doesn’t contain salt, because meat is usually salted an hour before cooking to allow it to permeate the flesh. If you don’t have time for that step, then go ahead and add a teaspoon of salt to the rub.  

Use this rub to kick up the flavor of roasted potatoes, zucchini, tomatoes, carrots and other veggies. Just toss the veggies with a drizzle of olive, salt and pepper. Then give them a final dusting of the herb rub and roast or grill as usual. 

• 1 tablespoon dried parsley

• 1 tablespoon dried sage

• 1 tablespoon dried rosemary

• 1 tablespoon dried thyme

• 1 tablespoon dried basil

• 1 tablespoon dried oregano

• 1 tablespoon brown sugar

• 1 tablespoon cracked black pepper

Pulse the ingredients together in a food processor for a few seconds until blended and rub onto meat or veggies before cooking. Store in a glass jar with a tight fitting lid for future use. 

Sally LaMont, ND, LAc