Lemon-Herb Rub

A jar with a tight-fitting lid is good for mixing and storing rubs. Wet rubs, like this lemon-herb rub, should be refrigerated and will keep up to a week. Make sure to label and date the containers.

  • Yield: Makes 12 teaspoons
Lemon-Herb Rub

Source: Everyday Food, July/August 2004


  • 1 tablespoon dried tarragon
  • 1 tablespoon grated lemon zest
  • 4 dried bay leaves, crumbled
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon ground pepper
  • 3 teaspoons olive oil


  1. In a small bowl, mix all ingredients. This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).


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