FRENCH RUB
The ingredients for this Provencal rub need to be pulverized in a spice grinder, or with a mortar and pestle. Try talking in an aggrandized French accent while you’re doing this, it’s hilario.
2 parts each dried thyme and savory
1 part each dried basil, tarragon, rosemary, fennel seed, lavender flowers, and marjoram
This rub is essentially dried leaves, and dried leaves burn easily. So keep your food over an indirect flame when grilling with it. Also, this rub doesn’t contain salt or oil because those ingredients would compromise shelf life. They should, however, be added at cooking time.
