We have some incredibly skilled people on our staff!! Maribeth, our resident "herbalist in training" and Alex, a talented illustrator, put together this delicious herbal spice rub for all your summertime cooking needs. It's a well-balanced, delightfully aromatic blend that would be perfect on anything from grilled veggies to grass-fed steak. Or - mix a couple of tablespoons into a simmering pot of rice or couscous for a flavorful grain dish.
Lavender: Lavender is carminative and antiseptic plant native to the Mediterranean. Historically lavender has been used to add a sweet, pleasant flavor to foods and to help relieve bloating and gas. Not to mention, the aroma is sure to calm the senses, offering a relaxed mood to enjoy and digest meals properly.
Thyme: Thyme is an antiseptic plant also native to the Mediterranean. Traditionally used to help kill any bad bacteria in meat prior to cooking, Thyme was often used as a natural preservative and to bring out the flavor of meat. Thymol, the oil in Thyme, is used to help break down fattier foods, aiding in the digestion of heavier meals and meats.
Rosemary: As an antibacterial herb, Rosemary was historically used in the kitchen as a preservative and for its medicinal value. Rosemary has traditionally been used to relax stomach cramps, flatulence, and assist in stimulating the appetite and secretion of gastric juices - which is particularly helpful when consuming meats and rich dishes.
Marjoram: Another plant of the Mediterranean, marjoram offers a soothing action to the digestive tract by stimulating the gastric juices that break down heavy foods, like meat and rich dishes. The herb has also been used traditionally to help stimulate the appetite and soothe the stomach. It is said that the flavor of marjoram is easy to love, inspiring one to use generous pinches of the herb in many dishes.
(everything on this list can be found in our bulk section)
Lavender buds: 1 tsp.
Thyme: 2 tsp.
Marjoram: 2 tsp.
Rosemary: 1 tsp.
Himalayan Pink Salt : 1/2 tsp.
Paprika: 1/4 tsp.
Black Pepper: 1/4 tsp.
Roughly crush ingredients in mortar & pestle or if you prefer a finer grind, use a spice grinder. Rub onto meat before grilling or baking. This spice blend could also be used to season vegetables, tofu, or tempeh.
(books we sell)
The Complete Book of Herbs & Spices by Brenda Little
Jekka's Herb Cookbook by Jekka McVicar