Mustard Free Herb Roasting Rub
Store-bought spice blends and seasoning packets are notorious for sneaking in unexpected ingredients, and mustard — in its ground or powdered form — turns up more often than you'd think. This homemade rub sidesteps that problem entirely, built from a lineup of pure, familiar herbs and spices you can verify yourself. Rosemary, thyme, oregano, and parsley form a fragrant, earthy backbone, while turmeric and ginger add warmth and a subtle golden hue that looks stunning on roasted chicken or vegetables. A hit of lemon zest brightens everything up, and the optional cayenne gives you just enough heat to keep things interesting. The whole thing comes together in one bowl with a simple stir, then stores in an airtight jar for up to three months — meaning you make it once and reach for it all season long. Press it firmly onto fish, pork, or a tray of root vegetables before roasting, and you'll get a beautifully seasoned crust every single time.
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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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