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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2008


Recipe Summary

5 mins


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; protein 0.3g 1% DV; carbohydrates 1g; dietary fiber 0.5g 2% DV; sugarsg; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 13IU; vitamin c 0.1mg; folate 2.9mcg 1% DV; calcium 19.3mg 2% DV; iron 0.7mg 4% DV; magnesium 5.1mg 2% DV; potassium 25mg 1% DV; sodium 211mg 8% DV; thiaminmg.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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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