Sage, Rosemary, and Garlic Dried Herb Rub

Ingredients

• 1 cup chopped fresh rosemary leaves
• 3 cups chopped fresh sage leaves
• 30-40 medium garlic cloves, peeled and coarsely chopped
• 1/4 cup coarse sea salt

Directions

1. Snip the sage leaves away from their stems with scissors, and pull the rosemary leaves off their stems with your fingers. Rinse the sage and rosemary, then dry them thoroughly. A salad spinner works well, or you can wash them in the sink and pat them very dry with paper towels.
2. Add the sage to a food processor fitted with the steel blade, and chop it coarsely, working in batches if you need to. Transfer the chopped sage to a plastic bowl.
3. Chop the rosemary in the food processor, then scrape it into the bowl with the sage.
4. Peel the garlic cloves and place them in the food processor. Process until finely chopped, then add the salt and pulse until the garlic and salt are mixed together.
5. Add the sage and rosemary back to the food processor, and process until everything is finely chopped and evenly blended.
6. Spread the herb mixture across a cookie sheet, and leave it in a warm spot until it is completely dry. In hot summer sun, this took about 8 hours, but indoors or somewhere cooler, expect it to need much longer, possibly a few days.
7. Once the herbs are fully dry, break up any clumps and transfer the rub to a glass jar. Use it to season pork, poultry, lamb, or beef, or add it to marinades or pasta sauces.