Dried Herb and Spice Rub
At Bourbon Steak in Washington, D.C., Executive Chef Adam Sobel showcases vegetables and herbs from the restaurant’s 500-square-foot garden. After drying fresh herbs, he combines them with spices to create this versatile rub, which is excellent for seasoning pork, lamb and chicken (see related recipe at left). You can dry the herbs yourself or purchase ones that have already been dried.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Lavender | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 Tbs. whole fennel seeds
- 2 Tbs. whole black peppercorns
- 1 Tbs. dried lavender
- 1 Tbs. dried rosemary
- 2 Tbs. dried thyme
- 2 Tbs. dried oregano
- 1 Tbs. dried marjoram
- 2 Tbs. red chili flakes
- 2 Tbs. sugar
- 4 Tbs. coarse salt