If you can eat food without salt… We can break bread! xo Herb mix salt substitutes but, My favorite is Lemon or Lime with any choice of herbs (Mine are usually Garlic, onions, cayenne pepper and cilantro or basil). There really isn’t a substitute for salt, but since many people find no-salt diets very bland (for a few days!), herbs will give that little bit of extra flavor you’ll be looking for. Give it a week or so, and you won’t need anything but the natural flavor of food, which is wonderful! You don’t have to stick like glue to the recipes below. Basically, just select which herbs you like, and wing it. But… from the trap (any natural food store)… If ur going to do salt, this is the way to go. Himalayan Pink, Hawaiian Black and Red.

7lovejohnson-sea-saltHerbal Salt Substitute (1)
1/4 cup dried parsley
1/4 cup dried savory
1/4 cup dried thyme
2 tablespoons dried marjoram

Grind all ingredients together.

Herbal Salt Substitute (2)
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried parsley
3 tablespoons dried thyme
4 1/2 teaspoons dried chives
2 1/2 teaspoons dried paprika
1 1/2 teaspoons dried rosemary
2 1/2 teaspoons onion powder

Grind all ingredients together.

Bouquet Garni
Tie the herbs together securely at the stalk end with the twine or thread. Immerse in the cooking liquid. Remove before serving.Use to flavour soups, stews, casseroles.

(1) parsley, bay, sage

(2) parsley, mint, chives

(3) parsley, fennel, thyme, bay

(4) parsley, tarragon, bay, chives

(5) parsley, lemon thyme, bay, savory

(6) parsley, lovage, marjoram, bay

(7) parsley, rosemary, sage

(8) thyme, rosemary, oregano, bay

(9) fennel, dill, bay

Fines Herbes
1 sprig fresh parsley, minced
1 sprig fresh tarragon, minced
1 sprig fresh chervil, minced
1 fresh chives, minced

Combine all ingredients. Use in vegetable soups, potatoes, butters. Add 2 recipes of this to 1 cup of unsalted butter. Blend and use on potatoes, rice, pasta, fish, or bread.

Herb and Flower Blend
4 cups finely flaked dried lovage or celery leaves or mixture of both
4 cups finely flaked dried parsley
2 cups dried chives
handful each of dried chive flowers and calendula petals
1/2 cup pulverized dill
1/2 cup pulverized dried vegetables (carrots, tomatoes, or onions)

Mix all ingredients together.

Herbes de Provence
1 teaspoon thyme
1 teaspoon savory
1/2 teaspoon lavender flowers
1/2 teaspoon oregano or basil
1/4 teaspoon sage

Combine all ingredients. Add some to butter, to soups, on potatoes, on rice, pasta, fish and bread. Rub some on an oiled chicken and roast as usual. Cut up red, yellow and green capsicums, eggplant, zucchini, squash, leeks (shallots or any onion) into bite sized pieces. Pour a little olive oil over and sprinkle on 2 teaspoons of the mixture. Stir to mix the oil and herbs evenly. Bake at 200 C for 15-20 minutes.

Herb Mixture for Beef Dishes
3 tablespoons dried summer savory, or 2 tablespoons winter savory
3 tablespoons dried basil
3 tablespoons marjoram
3 tablespoons dried parsley
3 tablespoons dried chervil

Crush all the leaves together, mix well, and bottle tightly. Use 1 teaspoon of the mixed herbs as flavouring.

Herb Mixture for Pork Dishes
3 tablespoons dried summer savory, or 2 tablesoons 3 tablespoons dried basil winter savory
3 tablespoons dried sage
3 tablespoons dried rosemary

Crush all the leaves together, mix well, and bottle tightly. Use 1 teaspoon of the mixed herbs as flavouring.

Vegetable Blend
1 1/2 tablespoons onion powder
1 1/2 tablespoons toasted sesame seeds
1 tablespoon dried chives
1 tablespoon dried tarragon
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried dill
1 1/2 teaspoons dried red chilli flakes

Combine all ingredients. Use in stirfries with a little lemon juice, or on any cooked vegetables, especially carrots, green beans or snow peas.

Aromatic Seasoning Mixture
Pound together in a mortar:
30g nutmeg
30g cloves
60g mace
60g peppercorns
30g dried bay leaves
90g basil
90g marjoram
60g winter savory
90g thyme
15g cayenne pepper
15g grated lemon rind
2 cloves garlic

Push through a fine wire sieve and store in dry bottles.

Poultry Seasoning Mix
1 teaspoon dried rosemary
1 teaspoon rubbed sage
1 teaspoon dried thyme

Combine all ingredients.

Quatre Epices (Parisian Spice Mix)
1 part ground nutmeg
1 part ground ginger
1 part ground cloves
2 parts ground white pepper



1 tablespoon ground cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon dried savory
1 teaspoon ground mace
1 teaspoon fresh ground black pepper
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon lemon, rind of, ground, dried, grated

1- In small mixing bowl, combine all ingredients and mix well.
2- When thoroughly mixed, pour into a glass airtight container and store in a cool, dark place for up to four months.
via- food.com

by Seven Lovaste'

7Lovaste': Executive Creative Director; Organic Positive Living Wellness Sage

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