High blood pressure is a common ailment these days that can be offset through lower sodium consumption. Once we are used to flavoring our foods with salt, however, it becomes very difficult to want any other flavor. Many cooks are simply unaware of the various herbs that work with certain foods. It takes some time to experiment with a variety of herbs and spices to learn which ones your palate desires most. Once you begin to understand each flavor,though, you can be more creative in using those herbs and spices to enhance your favorite recipes and reduce the salt tremendously.

Note that there is a difference in strength between fresh and dried herbs. Depending upon the recipe, it may make a big difference. When a recipe calls for dried, use that. If a recipe calls for fresh herbs, it is also best to use them. However, in off seasons, you may need to use dried herbs in their place. Typically, you would use half of what is called for as dried herbs are sometimes more potent. Always err on the side of less. You can always add more.

The list of herbs and seasonings below can give you a start in learning to enhance foods without too much salt:

Beef Bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme

Lamb Curry powder, garlic, rosemary, mint

Pork Garlic, onio

Veal Bay leaf, curry powder, ginger, marjoram, oregano

Chicken Ginger, marjoram, oregano, paprika, poultry seasoning, rosemary, sage, tarragon, thyme

Fish Curry powder, dill, dry mustard, lemon juice, marjoram, paprika, pepper For Vegetables —

Carrots Cinnamon, cloves, marjoram, nutmeg, rosemary, sage

Corn Cumin, curry powder, onion, paprika, parsley

Green Beans Dill, curry powder, lemon juice, marjoram, oregano, tarragon, thyme

Greens Onion, Pepper

Peas Ginger, marjoram, onion, parsley, sage

Potatoes Dill, garlic, onion, paprika, parsley, sage

Summer Squash Cloves, curry powder, marjoram, nutmeg, rosemary, sage

Winter Squash Cinnamon, ginger, nutmeg, onion

Tomatoes Basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper