herb salt

I got my October issue of Food & Wine the other day and I think it's my favorite one, to date. It's full of traditional French recipes that are perfect for the upcoming weather.

I had a bunch of herbs on hand that I needed to use and I came across this recipe for a spicy herb rub. I made it immediately, let it dry out for a few days, then used it on some quail that I was going to roast.

I have to say.. I'll be using it again soon. It was so simple and elegant.

If you're not a big meat eater, like me, this is perfect to have on hand. I hate having to go out and buy a bunch of different ingredients for marinades to make meat taste good.

If you're not a meat eater, at all, this is really good sprinkled over roasted vegetables. I served the quail with potatoes and asparagus, and the potatoes were probably the best I've ever had.

As you can see I used a generous amount of the rub. I used it on both sides, and I didn't use it in conjunction with anything else. After seasoning, I seared the quail in some really good olive oil (Iliada) and roasted it.


1 cup rosemary
1 cup thyme
2 large garlic cloves
1/2 cup coarse sea salt
1 teaspoon crushed red pepper

In a food processor pulse the herbs and garlic until chopped. Add the salt and pulse until finely chopped. Add the crushed red pepper and pulse a couple of times to blend.

Spread the mixture in an even layer on a large, rimmed baking sheet. Let stand, until dried, about two days, stirring occasionally.

Transfer to an airtight container. Mixture can be stored for up to one year.


  1. we just stocked up on new spices for the new apartment...so now i have everything on hand to make this :) i'd probably use it on chicken and veggies, because we're not too big on meat either.
    by the way, i really appreciated both your comments on my blog earlier. i wrote back in the comment section on my blog!

  2. I've been using olive oil and sea salt as my salad dressing lately... this is pretty much spot on.

  3. *Running out to buy the new Food and wine*. The salt mix looks incredible!

  4. Wow, this looks so good! Erik loves making spice rubs for the BBQ, and I tend to keep them around and use them later on chicken for roasting in the oven. This one I definitely want to try!

  5. mmmmm! I might have to go pick up Food and Wine - I've never read an issue!

  6. Love this tip, I will try it for sure :)
    Most of the time when I buy a herb I can't get it all spent before it goes bad, so this is perfect!

    Hugs ♥

  7. Kim - you are a genius!

    Wendy & Meghan - DO IT. I flagged like 10 recipes in that issue that I want to make. Everything looks so yummy.

    Stephanie - I didn't think I was going to like it b/c I'm just not a proven├žal kind of girl.. but the red pepper really makes it delish.

    Signe - That's why I ended up making it. :]

  8. this is great! i'm finally starting to feel all nesty in this new place, so i really love rading this. we are buying seeds and looking into mini greenhouses for the balcony

  9. How have I never thought of this? BRILLIANT, LADY! Totally doing this this the next time I go home to visit ma and pa bigBANG on the farm- my mom has the most luxurious herb garden and prepackaged fresh herbs are a small fortune here in Brooklyn.

    thanks for the recipe! xo