Thursday, August 22, 2019
I will be away visiting family for a week, so I wanted to share some of my blog posts on More Herbs, Less Salt Day from the past.
[Pictured: a November Herb Harvest - Dark opal basil, Stevia, Lime basil, Bay, Syrian Oregano, Sweet Basil]
Let me first say that salt (or fat) is not a bad thing, it is how we use it that comes into question.
The prosperity of post World War II began a succession of ‘time saving’ services and products which were mostly a good thing, but literally and figuratively took us away from our roots of having a small kitchen garden or herb pot out side the back door. Entire generations followed, hooked on salt substituting for taste through frozen TV dinners, fast food, and prepared meals in a box.
Very simply, if you season first with herbs and spices you will get the real taste of the food popping in your mouth. Then if you need to add salt, do so but to taste, not recipe.
My favorite less-salt illustration is a baked potato. The salt and butter are the things that makes it taste great, right? How about this option. Split the hot potato open, sprinkle with fresh lemon juice and top with a bit of chopped fresh or dried rosemary. I will bet you may not miss the salt and butter at all. Why? Rosemary, like many herbs, "pops" the real flavor of the food, particularly with starchy foods like potato, it just "lifts" the real flavor of what many think of as bland food. Give it a try.
AND, read up on how I dry my herbs for storage.
Hoping we get rain!
And I hope you have a great time with herbs in your garden and kitchen.
-- Catherine, The Herb Lady
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