Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops. Source: EatingWell Magazine, November/December 2008

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.



Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.

Nutrition Facts

5 calories; total fat 0.1g; saturated fatg; cholesterolmg; sodium 211mg 8% DV; potassium 25mg 1% DV; carbohydrates 1g; fiber 0.5g 2% DV; sugarg; protein 0.3g 1% DV; exchange other carbs; vitamin a iu 13IU; vitamin cmg; folate 3mcg; calcium 19mg; iron 1mg; magnesium 5mg; thiaminmg.

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Rating: 5 stars
We made this with 2/3 of the salt it calls for although we didn't use coarse salt. We will make again but with 1/3 of the salt. But LOVED it. It reminds us of a Tuscan pork roast we have that we also love. Read More