Mother Earth Living

Hold the Salt: Seasoning Blend II

Substitute with a dash of herbs.
By Erica Levy Klein
February/March 1996
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I keep this salt substitute on the table to sprinkle on vegetables, ­salads, eggs—or anything else that I would normally salt.

As you combine the ingredients, crumble or chop them to the consistency that you want. Store extras in tightly covered jars in a dark place to preserve their flavor for as long as possible. For use at the table, keep the blends in salt shakers with large holes; blends made with whole spices may be kept in pepper mills.

  • 2 tablespoons garlic powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried parsley
  • 2 teaspoons dried savory
  • 2 teaspoons dried thyme
  • 2 teaspoons ground mace
  • 2 teaspoons onion powder
  • 2 teaspoons finely ground black pepper
  • 2 teaspoons dried sage
  • 1 teaspoon cayenne pepper


Erica Levy Klein, who lives in Princeton Junction, New Jersey, is the author of a series of low-calorie cookbooks, including Skinny Sauces, Skinny Chicken, and Skinny Spices (Chicago, Illinois: Surrey Books, 1993). The recipes in this article are adapted from the last, which includes fifty recipes for homemade blends.

Click here for the original article, Hold the Salt.



















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