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Prep 1 min
Cook 0 mins
Here is a great tasting replacement for salt for those that want to cut the salt out of thier diet but have that salty taste.
- Combine all the seasonings.
- pour into a salt shaker and use in place of salt or use as any herb saesoning would be.
I am going to "try" this. However, I cannot imagine it's a real salt substitute. Over several years I have reduced my sodium intake to almost nil, and have just simply enjoyed the flavors of food. This was not done by mandate, but by choice. I can't deny loving a little sea salt here amd there, and the body DOES need sodium. Looks like a winner, and I'll report back. Thanks for sharing!
This is the same recipe created by the American Heart Association, cited by Jane Brody in her "Good Food Cookbook." I love this combination and use it on meats, poulty, fish, omelettes, and vegetables. Brody recommends that if you are starting out with herb leaves instead of ground herbs, use 1 1/2 tsps of the basil, parsley and sage, and 1 1/4 tsps for the thyme and savory. Sometimes I omit the mace. So happy that Johnney took the time to post this versatile and tasty, healthy seasoning mix.
This mixture has a wonderful flavor. I used it in bluemoon downunder's Meat and Nut Loaf Meat and Nut Loaf, and the spices really worked out well. I did change this slightly based on personal prefernce and what I had on hand. I omitted the cayenne, marjoram, savory, and mace and instead added rosemary. I also reduced the black pepper to 1/2 tsp. I would definitely make this again.