For low sodium cooking use the following herbs to spice up your foods.
Low Sodium Herb Spices:
| Herbs: | Usage: |
| Basil | eggs, fish and shellfish, beef, liver, veal, tomato sauce, soups, pasta, green salad |
| Bay leaf | beef, white fish, soups, and tomato dishes |
| Cilantro, Chili powder, and Cumin | egg dishes, Mexican food, pork, fish, and rice |
| Dill weed | breads, chicken, cooked fresh vegetables, cucumbers, fish or shellfish, potato salad, and soup |
| Marjoram | beef, lamb, chicken, turkey, pasta, green salad, cream sauce, eggs, soups, and vegetables |
| Parsley | stuffing, rice, egg salad, green salad, vegetable salad, baked beans, vegetables, soups, and tomato sauces, new potatoes |
| Rosemary and Thyme | veal, pork, beef, potatoes, cream or tomato sauce, soups, and vegetables |
| Sage | with chicken, turkey, fish, pork, veal, soups, onions, stuffing, tomato sauce, and vegetables |
| Savory | beef, stuffing, chicken soup, green beans, poultry, red meats, and potatoes. |
| Tarragon | eggs, fish or shellfish, chicken, turkey, green salad, soups, sauces, and salad dressings |
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{ 2 comments… read them below or add one }
I’m very much into healthful cooking and do need to lay off of the salt. Thanks for the information about tarragon, sage, marjoram, and dill weed. Those are spices I’ve never used before and may want to try.
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I don’t think enough people realize how damaging excessive salt can be to your health. Cutting salt out of my diet probably did more to lower my blood pressure and improve cholesterol levels than anything else I’ve tried. The spices you list in your article are delicious salt substitutes. I’ve become especially fond of Dill and use it frequently.
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