Italian Rosemary Rub

Yield: Makes 3/4 cup

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Ingredients

1/4 cup dried rosemary

2 tablespoons dried oregano

1 tablespoon dried, crumbled sage

1 tablespoon garlic powder

1/4 cup coarse salt, kosher or sea

2 tablespoons cracked black pepper

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Directions:

Place the rosemary in a bowl and crumble the needle leaves between your fingers to break them into small pieces.

Stir in oregano, sage, garlic, salt and pepper.

Transfer to a jar, cover, and store away from heat and light.

The rub will keep for several months.

Please note that some ingredients and brands may not be available in every store.