We have all heard this warning: consuming too much salt can bring harm to our health. In addition to the dreaded high blood pressure, salt is also directly linked to other problems such as fluid retention, increased risk of stroke, kidney and heart failure, osteoporosis, kidney stones and even stomach cancer.
But eating food without salt seems like a real martyrdom for most people. Then learn to make an alternative to typical salt. Make your own salt at home, mixing it with various herbs.
- 1 tablespoon of rosemary
- 1 tablespoon dried parsley
- 1 tablespoon basil
- 1 tablespoon of oregano
- 1/2 cup light salt (lower sodium content)
How to make?
Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly.
Place the herbs and salt in a food processor and pulse until you have a coarse grind. Be careful not to make a paste or puree, though.
Don’t want to use a food processor? No worries. Simply grab your knife and cutting board and go crazy. Coarsely chop the leaves, then add the salt on top and continue to chop the salt/herbs together until you have a coarse, uniform mixture.
Place the herb mixture in a glass jar, and place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so.
Store in the fridge. The salt in this recipe acts as a preservative, so your herbs should last 6 months, or even longer.
Use your homemade herb salt in any recipes that would benefit from an extra punch. Obviously, it is very salty, so I would start by using it 1:1 for the salt in your recipes. Rub it on roasts, sprinkle it in stews, slather it on your chickens before roasting them… You get the idea!
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