Home Made Dry Seasonings; Tuscany Seasoning

is also referred to as Tuscan Season or Tuscan Blend.  This is one of three Core Ingredients I use extensively to perk up the flavors of many dishes.  It is made with fresh rosemary and sage, sun dried with garlic and Kosher salt.  Although other aromatic seasonings can be substituted or added, after many experiments, I find this combination to be the very best.  It's incredibly versatile, sprinkled on or rubbed with olive oil on pork, chicken, seafood, roasted vegetables. stews, stuffing mix, seasoned garlic oil, and many more.

I discover this combination of ingredients almost by accident.  My daughter-in-law has the largest selection of dried spices, herbs and blends, domestic and imported.  After cooking with most, I became partial to her "Herbes de Provence French Herb Blend" and her "Tuscan Blend".  Although different but similar flavors, both are intense.  Rosemary and Sage were dominant in the her Tuscan.

Store bought Tuscan Blend often have a wide variety of other ingredients, sun dried tomato, onion and green peppers, fennel seed, oregano, marjoram, peppercorns and more.  I decided to stick with the core four knowing I could simply add other flavors for specific recipes.  

           

Seasoning is simply the process of adding salt, herbs, and/or spices to enhance the taste of food.  Although nothing approaches the intensity and distinction of fresh herbs, drying is a great way to preserve herbs when harvest is abundant and flavor combinations are nearly endless.  However, the scent from this Tuscan combination will amaze you every time you open the jar.

The recipe below calls for 1/2 cups of kosher salt creating the most intense flavors, making the blend somewhat of a season salt.  Use the finished seasoning sparingly.   If concerned about salt content, lessen the amount of kosher salt in this recipe to as low as 1/2 cup.