Tuscan Rosemary Dry Rub - cooking recipe

Ingredients

1/4 cup dried rosemary or 1/4 cup fresh rosemary
2 tablespoons dried oregano
1 tablespoon dried sage
2 tablespoons dried garlic flakes
1/4 cup kosher salt or 1/4 cup sea salt
2 tablespoons cracked black pepper

Preparation

Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
Stir in oregano, sage, garlic flakes, salt and pepper.
Transfer to jar.
Cover and store away from heat and light.
Rub will keep several months.
Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
If desired, squeeze some lemon juice over the rub.
Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.