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
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Ingredients

Directions

  • 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.

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Tips

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

Nutrition Facts

5 calories; 0.1 g total fat; 211 mg sodium. 1 g carbohydrates; 0.3 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
10/30/2011
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