Tuscan Spice Rub

Tuscan Spice Rub

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.

From EatingWell: November/December 2008
Yield: about 1 cup
Active Time: 5
Total Time: 5


  1. 1 tablespoon fennel seeds
  2. 6 tablespoons dried basil
  3. 3 tablespoons garlic powder
  4. 3 tablespoons coarse salt
  5. 2 tablespoons dried rosemary
  6. 2 tablespoons dried oregano


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.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.


Nutrition Per Serving: 5 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 211 mg sodium; 19 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: free food