Hold the Salt: Seasoning Blend I

Substitute with a dash of herbs.


| February/March 1996





This salt substitute can be sprinkled on vegetables, ­salads, eggs—or anything else that you 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. 

  • 1 tablespoon dry mustard
  • 1 tablespoon garlic powder
  • 2 teaspoons dried parsley
  • 2 teaspoons dried dill weed
  • 2 teaspoons onion powder
  • 2 teaspoons dried savory
  • 2 teaspoons dried thyme
  • 2 teaspoons paprika
  • 2 teaspoons ground white pepper
  • 1 teaspoon dried lemon peel, finely chopped

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 50 recipes for homemade blends.

Click here for the original article, Hold the Salt.





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