Herbs As a Substitute For Salt

This is for those who wish to improve their health by cutting down on salt, yet don’t want to sacrifice the pleasures of eating. Cutting down on salt by eliminating the salt shaker will reduce the flavor of certain foods, especially for those accustomed to eating salty foods. What needs to be done then is to wean the palate from the flavor of salt by providing alternative ways to flavor food.
It is said that the sense of smell has the longest memory of all the senses. For centuries herbs and spices have been used to enliven the taste of food. Both should be used sparingly. Herbs are the leaves and seeds of succulent plants grown in temperate climates. Spices are the seeds, bark, roots, pods, and flowers of plants grown in the tropics. Cayenne pepper, the one exception, grows all over the world. Spices offer a wide range of seasonings, from the subtle flavor of a dash of nutmeg in a custard to the hot, spicy taste of an Indian curry. Herbs, on the other hand, offer a subtle, gentle way to season foods. As a bonus, they also provide vitamins and minerals.

Herbs will not assault your taste buds or cause your eyes to water or your throat to burn; instead, they provide a gentle enrichment to the natural taste of the food. While the flavors are all subtle, the variety is great. Think how much more refreshing a glass of iced tea becomes with a sprig of mint added.

Some herbs are destined to blend with certain foods. Imagine a sliced, fresh tomato that has been warmed on the vine by the sun, drizzled with olive oil and topped with fresh basil leaves. Cucumbers take on elegance when combined with dill and sour cream or yogurt.

Many fresh herbs are available in markets or green groceries all year long, and, as with most food, fresh is best. Not all herbs can be found in their fresh state, however, but dried herbs are found in all supermarkets in great variety. Because the aromatic oils become concentrated in the drying process, use less of the dried herb than the fresh. The ratio recommended is two to four times as much of fresh as dried. The aroma of dried herbs cannot compare to that of fresh, but the flavor is preserved. During cooking the aroma is released from dried herbs to fill the kitchen with wonderful smells.

Basil — there are several varieties of this annual plant from the mint family. Most have green leaves, but one variety has small purple leaves, which provide an interesting touch of color. Basil is sacred in some cultures, while in others it symbolizes love. For all, it is a highly fragrant, versatile herb that goes well with many foods. Its aromatic scent has been compared to cloves. It is one of the best herbs to add to tomatoes, eggs, mushrooms, and pasta. What would spaghetti sauce be without basil? Italians love it so much they mash large quantities of the fresh leaves with garlic, olive oil, cheese, and nuts to make their delicious pesto sauce. Fresh basil is a summertime treat, available in markets or in your own garden. The aroma is heady, and the flavor is sweet and strong.

Chives — one of the many members of the onion family, chives offer a mild onion flavor that doesn’t hold up well when cooked. This perennial plant displays lovely purple blossoms in early summer which can be dried for autumn bouquets. Chives can be used fresh or frozen. A freeze-dried version is available in the sores. Chopped chives in sour cream on a baked potato is a cliché but still delicious. Chives combine well with cheeses and eggs. They are delicious in cold soups and sauces. Because of the delicate flavor, chives should be added at the last minute.

Thyme — There are many varieties of this perennial herb — which symbolizes strength, happiness, and courage. Thyme is pungent and sweetly fragrant; it is also strong and should be added to recipes with care. Thyme is as good dried as fresh. It is widely used in vegetable juices, soups, meats, and vegetables. A little thyme sprinkled on peas while they are cooking adds a savory touch. Thyme is a traditional ingredient of New England clam chowder. A little of this wonderfully tasty herb goes a long way.

Mint---Mint is one of the great herbs, one it’s hard to imagine getting along without. Throughout the centuries, mint has been used for a garnishing, mostly the fresh mint.  it has all the flavor and color you could want and is great in many dishes 

GARLIC---Like its strong-flavored cousins in the onion family, garlic undergoes a taste change as it cooks. Raw, garlic is pungent and strong. Roasted, it becomes sweeter and mellower. It is probably the single most common seasoning for food around the world. Adding a whole garlic clove to almost any soup stock will add a mild garlic flavor to the soup. A bit of minced garlic added to homemade or even bottled `salad dressing can likewise spice it up. And just as the freshest garlic is tastiest, combining it with the freshest vegetables is a true taste sensation.

Onions---The whole plant gives a distinctive flavor to many soups.  Can be snipped raw in vegetable salads, omelets, and many egg dishes; sprinkled in soup; made into chive butter for steaks and hamburgers; and used in cheese dishes or with all kinds of potatoes. They’re also used in sauces and are an absolute must for garnishing and tasty jollify rice.

Parsley— Also native to the Mediterranean, this mild-flavored herb is an excellent source of vitamins A and C. Dill, carrots, and celery are members of the parsley family. The most well-known varieties are the common curly-leafed and the more flavorful flat-leafed, or Italian, parsley. There is also cilantro, sometimes known as Chinese parsley or coriander. Parsley is used ubiquitously as a garnish, but it is also a refreshing, flavorful ingredient for soups, meat dishes, cheese and egg dishes, and herbal butter. Because of its mild taste, it can be used generously. Parsley softens the flavor of garlic. Its flavor does not hold up with drying, so it is best used fresh or frozen. Fresh parsley is available in stores year round.

Others are:

Curry Powder---

African Locust beans---

Nutmeg—

Black pepper---

etc,

CONCLUSIONS

Many culinary herbs have been used for centuries. Some are more well-known than others and are used in soups, stews, flavored butter, vinegar, dips, salads, meats, and vegetable dishes. Some herbs are even used in sweets, but more often they are associated with savory dishes. Due to climate and availability, different cultures rely on different herbs and spices in their cuisines. These herbs can be as a substitute for salt in our kitchens.