Dried Herb and Spice Rub

At Bourbon Steak in Washington, D.C., Executive Chef Adam Sobel showcases vegetables and herbs from the restaurant's 500-square-foot garden. After drying fresh herbs, he combines them with spices to create this versatile rub, which is excellent for seasoning pork, lamb and chicken (see related recipe at left). You can dry the herbs yourself or purchase ones that have already been dried.
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