It’s More Herbs, Less Salt Day
More Herbs, Less Salt Day promotes use of healthy herbs over salt.
There are some that say that sea salt is so much healthier than regular salt, but it’s still salt, and we use way too much of it.
The harvest of garden herbs is at a peak this time of the year. Here are some of the must-have herbs needed in every kitchen.
Used in sauces, sandwiches, soups and salads, basil is in top form when married to tomatoes.
A companion to lamb and often used in fruit and vegetable salads. Though there are many varieties, spearmint is preferred for cooking. You can add it to a bevy of dishes and drinks — lamb, peas, carrots, ice cream, tea, mint juleps, etc.
Has a very strong aroma, and adds flavor to tomato sauce, pizza and pork.
It has so many uses: It adds flavor to just about anything and gets sprinkled on salads, pizza and tomato sauces.
Great when combined with other herbs, especially rosemary, parsley, sage, savory and oregano.
Very strong flavor often associated with salsas, soups and sauces.
A mild herb with two varieties — flat leaf for cooking and curly leaf, which you often see used as decoration on a plate.
One of my favorites. Has an onion flavor delicious in cottage cheese, sour cream for baked potatoes, dips and quesadillas.
Another one of those herbs that has so many uses: in soups, potato salad and omelets. Ever hear of dill pickles?
Often used in sausage and turkey stuffing at Thanksgiving, pork and veal dishes.
Bittersweet, peppery taste. Mostly used by French cooks. Often used in fish and chicken dishes and omelets.