Erbe Toscane (Tuscan Herbs) A must in the Tuscan kitchen and a great gift! 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! Fresh rosemary (Rosmarino marino is the plant of the kitchen. Don't use the landscaping variety because it has resin on the branches.) Fresh sage Fresh garlic, sliced Sea salt (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. Garmugia Watermelon Sorbetto Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!