n every Tuscan kitchen, there is always rosemary, sage, and garlic. To preserve these wonderful flavors, and not to waste any of the precious herbs, you can easily save them for use later. Finely chopping the herbs and sprinkling them with fine (not coarse) sea salt will help them dry and preserve their fragrance.
Many Tuscan butchers use this mixture plus fennel seeds and much more garlic as a wet mixture for the inside of roast pork and as a rub on the outside of beef.
Here's the recipe!
(Rosmarino marino is the plant of the kitchen. Don't use the landscaping variety because it has resin on the branches.)
Fresh garlic, sliced
(fine not coarse)
Remove the rosemary needles from the branches and the sage leaves from the stems. I use about 1 cup of rosemary needles, 1/2 cup of sage leaves, and 2 garlic cloves.
Spread out the herbs on a cutting board, add the garlic, and sprinkle with
1 teaspoon of sea salt.
Using a mezzaluna or large knife, chop in a rocking motion until the herb mixture is almost a powder. If the mixture seems too wet, add another teaspoon of salt. Spread the mixture on a cutting board and let dry over night.
The Tuscan herb mixture can be kept in a tightly sealed jar on your shelf. It does not need to be refrigerated.
Try creating your own blends! Change the proportions of the herbs; add thyme, lemon peel, orange rind, fennel seeds or, if you're lucky enough to have some, fennel pollen. Be creative!
When using this mixture, remember that it already has salt.