Eosinophilic Esophagitis Friendly Herb Roasting Rub
Seasoning proteins and vegetables from scratch is one of the smartest moves you can make when managing a condition that demands close attention to every ingredient on the label. Store-bought spice blends and marinades are notorious for hiding dairy, wheat, soy, or other common triggers in the fine print, so mixing your own rub puts you completely in control. This blend layers rosemary, thyme, oregano, and parsley with warm notes of turmeric and ginger, then brightens everything up with a hit of lemon zest — the result is deeply aromatic and genuinely crave-worthy. A little garlic powder and onion powder round out the savory backbone, and a pinch of cayenne is there if you want a gentle kick. Press it firmly onto chicken, fish, pork, or vegetables before roasting or grilling and you'll get a beautifully seasoned crust every single time. Made in minutes and stored in an airtight jar, it keeps for up to three months, so you always have a safe, flavorful option ready to go on busy weeknights.
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Learn more →Ingredients
8 servings
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon zest, dried or fresh
- ½ tsp ground black pepper
- ½ tsp sea salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the dried rosemary, thyme, oregano, parsley, turmeric, ginger, garlic powder, onion powder, lemon zest, black pepper, sea salt, and cayenne (if using) in a small mixing bowl and stir until evenly blended.
- 2
Transfer the rub to an airtight jar or container. Store at room temperature away from heat and light for up to 3 months.
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