Herbes de Luberon Rub

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES 

We designed this rub with richly flavored duck or goose in mind. You can use the blend on a whole chicken or chicken parts, too, but use a slightly lighter hand for the lighter poultry. Most French herb blends have no salt, but we’ve included it here since it is common in rubs for outdoor cooking. Be sure to use culinary lavender rather than the flower buds of just any garden lavender to avoid a big hit of camphor. Buy it from a spice store if you are uncertain. With the addition of a tablespoon of dried rosemary, this rub is equally smashing on any lamb destined for the grill.

The Herbes de Luberon rub is a culinary passport to the sun-soaked landscapes of Provence, France. This aromatic blend captures the essence of the region’s herbal abundance, infusing your dishes with the rustic charm and vibrant flavors of Southern France.

A symphony of dried basil, marjoram, and lavender flowers forms the heart of this rub. These herbs, so quintessential to Provençal cuisine, evoke images of lavender fields and traditional markets. Coarsely ground fennel seeds add a gentle, anise-like touch, while kosher salt or coarse sea salt harmonizes the flavors.

When using the Herbes de Luberon rub, lavish it generously on duck or goose, allowing the aromas to permeate and the flavors to meld. For chicken, a more delicate application is fitting. The rub becomes a fragrant bridge between the herbs’ natural essences and the meat’s rich flavors. This fusion of herbs and poultry takes center stage as you allow the seasoned meat to rest, absorbing the rub’s Provençal character.

In every bite, the Herbes de Luberon rub transports you to cobblestone streets, bustling markets, and the relaxed ambiance of Provence. Its vibrant combination of flavors encourages creativity in the kitchen. Beyond poultry, this rub finds its place in numerous culinary creations. Sprinkle it on roasted vegetables, mix it into olive oil for dipping, or experiment with marinating seafood.

As you store the Herbes de Luberon rub in your pantry, you’re reserving a piece of Provençal culinary heritage for your future meals. This rub captures the beauty of simple, honest flavors, drawing inspiration from a region where food is both art and sustenance. Whether you’re hosting a gathering or enjoying a quiet meal, the Herbes de Luberon rub adds an aromatic flourish to your dishes, reminding you of the timeless allure of Provençal cuisine.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• • ½ cup dried basil
  • 2 tablespoons dried marjoram
  • 1½ tablespoons dried lavender flowers
  • 1½ tablespoons coarsely ground fennel seeds
  • 2 teaspoons kosher salt or coarse sea salt

INSTRUCTIONS:

1. 1. In a small bowl, combine all of the ingredients: dried basil, dried marjoram, dried lavender flowers, coarsely ground fennel seeds, and kosher salt.
   2. Generously sprinkle the rub mixture on duck or goose, and use a lighter application on chicken. Massage the rub over and under the skin to ensure even distribution.
   3. Let the seasoned poultry sit for a minimum of 30 minutes at room temperature. For more intense flavor, you can also refrigerate the poultry wrapped or covered for up to 8 hours before cooking.
   4. If there is any remaining rub mixture, store it in a covered container in a cool and dark pantry. It can be kept for up to 6 months.

VARIATION:

• For a slightly sweet and aromatic marinade, you can create a liquid marinade by mixing a batch of the dry rub with 1 cup of dry white wine, 2 tablespoons of honey, and 2 tablespoons of extra-virgin olive oil. Marinate the poultry for up to overnight, wrapped or covered in the refrigerator, before proceeding with the cooking process.