Mother Earth Living

Fight Aging With Every Meal: Two Herb-Laced Dry Rubs

By Letitia L. Star
April/May 2011

Photography by Howard Lee Puckett; Styling by Virginia Cravens-Houston and Judy Feagin


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These dry rubs add fabulous herb flavors without fat, salt, refined sugar or dairy. Both dry rubs also work well with tofu, mushrooms and vegetables.

Garlic and Ancho Dry Rub 

This fiery blend is good on lean meats and tempeh. If this mixture is too potent, decrease the ancho and chipotle, and substitute more garlic and paprika.

• 1 tablespoon granulated garlic
• 1 tablespoon ground ancho chile peppers
• 1 1/2 teaspoons ground chipotle peppers
• 1 1/2 teaspoons sweet paprika

1. Stir together all ingredients, and store in an airtight container up to 6 months.

2. Rub mixture on food before cooking; drizzle with a small amount of canola oil, if desired.

4-Herb Dry Rub 

This fragrant quartet is wonderful on fish, such as salmon. Use ground or cut and sifted dried herbs.

• 1 tablespoon tarragon
• 1 tablespoon sage
• 1 tablespoon dill weed
• 1 tablespoon thyme

1. Stir together all ingredients, and store in an airtight container up to 6 months.

2. Rub herb mixture on food before cooking; drizzle with canola oil, if desired.


Letitia L. Star is a healthy living writer who frequently writes about cooking and growing herbs. 

Click here for the main article, Fight Aging With Every Meal.








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