“Scarborough Fair” Poultry Herb Rub
This rub is so simple and can be made with either fresh or dried herbs. Use immediately with fresh herbs. If using dried herbs, the mix can be kept in a sealed container for 3 to 6 months.
Ingredients
- 1 small bunch parsley
- 1 small bunch sage
- 2–3 sprigs rosemary
- 4–5 sprigs thyme
- 4–5 sprigs marjoram
- 1 teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Remove rosemary and thyme leaves from woody stems. Finely chop all herbs. Mix together with salt and pepper. Rub on poultry with choice of fat.
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Edible San Fernando Valley documents and bring to life the interest in farm-to-table, organic and natural foods, and celebrates the people and communities who feed and sustain us. We inspire readers to support and celebrate the growers, producers, chefs, food and beverage artisans, and other food professionals in our community.
