Title: Herb Blends As Salt Substitutes
Categories: Herb Substitutes
Yield: 1 Servings

A: Blend A for Salads or "Salt" shakers 10 ml (2 tsp) Thyme 10 ml (2 tsp) Savory 5 ml (1 tsp) Sage 10 ml (2 tsp) Basil 15 ml (1 tbsp) Marjoram

B: Blend B for Soups, Stews, Poultry or Pot Roast 15 ml (1 tbsp) Thyme 5 ml (1 tsp) Sage 10 ml (2 tsp) Rosemary 15 ml (1 tbsp) Marjoram

C: Blend C for Beef or Cooked Vegetables 5 ml (1 tsp) Celery Seed 15 ml (1 tbsp) Marjoram 15 ml (1 tbsp) Thyme 15 ml (1 tbsp) Basil

Mix ingredients for chosen blend and grind together in blender or mortar and pestle. Store in tightly convered glass jar. Use in place of salt for cooking or sprinkle over foods.

From the recipe collection of Fred Towner

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