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; 0.1 g total fat; 211 mg sodium. 25 mg potassium; 1 g carbohydrates; 0.5 g fiber; 0.3 g protein; 13 IU vitamin a iu; 3 mcg folate; 19 mg calcium; 1 mg iron; 5 mg magnesium;

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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