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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


  • 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. Step 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).

Everyday Food, July/August 2004