Tuscan Rosemary, Sage, and Garlic Herb Salt

(Giulia Scarpaleggia)

Tuscan Rosemary, Sage, and Garlic Herb Salt

Made from a simple combination of ingredients—sage, rosemary, and garlic, often considered the sacred triad of Tuscan seasoning—this herb salt is a keeper. Whenever you want to smell a bit of Tuscany, just open the jar. 

Use this essential seasoning as a rub for roasted pork, porchetta, or to add flavor to any grilled meat—beef, chicken, turkey, or pork—baked fish, roast beef, or even roasted potatoes. I like to sprinkle it on top of my olive oil-doused focaccia dough before baking, or on a slice of toasted bread as a snack, also generously drizzled with extra virgin olive oil.

The quantities are just approximate: use roughly the same amount of sage and rosemary, then use more or less garlic and more or less black pepper, depending on your tastes.

Makes about 1 cup

• One bunch fresh rosemary
• One bunch fresh sage leaves
• 2 cloves garlic, peeled
• 1/2 tablespoon black peppercorns
• 1/2 cup fine sea salt

Wash the rosemary and sage and dry them well. Separate the needles and leaves, and discard the stems.

In a food processor or on a cutting board with a knife, finely chop together the rosemary needles, sage leaves, garlic, and black peppercorns. 

Combine this aromatic mix with salt and transfer to a jar. It will last for months, either in the fridge or on a kitchen shelf; the salt will preserve the herbs.