Herb rub

Spice mixtures are one of my secret shortcuts to get a meal done quickly and get a lot of great flavor into a dish without a lot of salt. I make double quadruple batches of this in a canning jar a couple of times a year and use it for everything even pasta sauce. If I am making it to use right away, I use fresh herbs instead of dry and add lemon juice. In the spring I plant a large pot with 4 or 5 of my favorites: 2 different basils, chives, parsley and just snip as I go. I drop a pot or two of rosemary into the ground right with my roses and it will usually last a year or two if I don't let it get too woody. Fresh this makes the best seasoning ever for Sunday roast chicken.

Same day recipe:
1 tablespoon coarse salt
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh oregano
3/4 teaspoon minced fresh sage
1 teaspoon freshly cracked black peppercorns
1 1/2 teaspoons minced shallots
zest of one lemon
fresh parsley

Pantry recipe (larger batch use in smaller quantity):
2 tablespoons coarse salt
2 tablespoons minced rosemary
2 tablespoons minced thyme
2 tablespoons minced garlic
1 1/2 teaspoons minced oregano
3/4 teaspoon minced sage
1 teaspoon freshly cracked black peppercorns
2 tablespoons minced shallots or onions
2 tablespoons chopped freeze dried parsley

Store in a mason jar in cool dark place.