Great Taste Without Salt
Cooking With Herbs and Spices
LOW SODIUM DIETS can be enjoyable! A little practice in seasoning will make even the strictest of diets tasty. The art of seasoning with herbs, spices, and vinegars can be learned. Experiment...Taste...and let your palate be your judge.
Almost all spices, herbs, and vinegars are low in sodium or are used in such tiny amounts that the sodium added to your diet is not significant.
Strength of Herbs
Strong or Dominant Flavors: These should be used with care since their flavors stand out. Use approximately one teaspoon for six servings. They include bay, cardamon, curry, ginger, mustard, pepper (black), rosemary, and sage.
Medium Flavors: A moderate amount of these is recommended, one to two teaspoons for six servings. They are basil, celery seed and leaves, cumin, dill, fennel, tarragon, garlic, marjoram, mint, oregano, savory, thyme, and tumeric.
Delicate Flavors: These may be used in large quantities and combine well with most other herbs and spices. This group includes chervil, chives, parsley, and burnet.
Herbs and Wine Vinegar
Wine Vinegars: These are excellent flavor boosters. Try them as a seasoning for vegetables such as cabbage, green beans, cauliflower, and broccoli. A dash will do wonders for steaks, chops, and fish. Also excellent in homemade salad dressings.
Herb Vinegars: Heat vinegar in an enamel pan and pour it into a vinegar bottle and add one or several culinary herbs (to taste). Do not let the vinegar boil. Let the mixture set for two weeks before using. Any type of vinegar may be used, depending on personal preference.