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Erbe Toscane




Source of Recipe


Divina Cucina


Recipe Introduction


Tuscan Herbs
A must in the Tuscan kitchen and a great gift!


List of Ingredients




Fresh rosemary
(Rosmarino marino is the plant of the kitchen. Don't use the landscaping variety because it has resin on the branches.)
Fresh sage
Fresh garlic, sliced
Sea salt
(fine not coarse)

Recipe



Remove the rosemary needles from the branches and the sage leaves from the stems. I use about 1 cup of rosemary needles, 1/2 cup of sage leaves, and 2 garlic cloves.

Spread out the herbs on a cutting board, add the garlic, and sprinkle with 1 teaspoon of sea salt.

Using a mezzaluna or large knife, chop in a rocking motion until the herb mixture is almost a powder. If the mixture seems too wet, add another teaspoon of salt. Spread the mixture on a cutting board and let dry over night.

The Tuscan herb mixture can be kept in a tightly sealed jar on your shelf. It does not need to be refrigerated.

Try creating your own blends! Change the proportions of the herbs; add thyme, lemon peel, orange rind, fennel seeds or, if you're lucky enough to have some, fennel pollen. Be creative!

When using this mixture, remember that it already has salt.