Low Iodine Herb Roasting Rub
Keeping meals flavorful while avoiding iodized salt is one of the trickier parts of a low-iodine approach, and this herb rub solves that problem beautifully. It leans on sea salt instead of iodized table salt, which is exactly the kind of small swap that makes a big difference. The blend of rosemary, thyme, oregano, and parsley creates a deeply aromatic base, while turmeric and ginger add warmth and a gorgeous golden color to whatever you're cooking. A hit of lemon zest brightens everything up, and the optional cayenne gives it just enough kick to keep things interesting. Press it onto chicken, fish, pork, or vegetables before roasting and you'll get a caramelized, herb-crusted exterior that tastes like you spent way more effort than you actually did. Make a batch and store it in a jar — it keeps for up to three months, so you'll always have a reliable, diet-friendly seasoning ready to go.
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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
Chef's tipSwap 1:1 for fine sea salt; adjust to taste. - 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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