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Use Herbs and Spices Instead of Salt

Download Use Herbs and Spices Instead of Salt pdf document (29k) handout.

  • Basil: Use in soups, salads, vegetables, fish, and meats.
  • Chili Powder: Use in soups, salads, vegetables, and fish.
  • Cilantro: Use in meats, sauces, stews, and rice.
  • Cinnamon: Use in salads, vegetables, breads, and snacks.
  • Clove: Use in soups, salads, and vegetables.
  • Dill Weed and Dill Seed: Use in fish, soups, salads, and vegetables.
  • Ginger: Use in soups, salads, vegetables, and meats.
  • Marjoram: Use in soups, salads, vegetables, beef, fish, and chicken.
  • Nutmeg: Use in vegetables and meats.
  • Onion Powder: Use in meats, poultry, soups, and salads.
  • Oregano: Use in soups, salads, vegetables, meats, and chicken.
  • Parsley: Use in salads, vegetables, fish, and meats.
  • Rosemary: Use in salads, vegetables, fish, and meats.
  • Sage: Use in soups, salads, vegetables, meats, and chicken.
  • Thyme: Use in salads, vegetables, fish, and chicken.

Note: To start, use small amounts of these herbs and spices to see if you like them.

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Information on this page is taken from the English print version of “Your Heart, Your Life, A Community Health Worker's Manual.” U.S. Department of Health and Human Services, National Institutes of Health, National Heart Lung and Blood Institute, NIH Publication No. 08-3674, Originally Printed 1999, Revised May 2008.

Last Updated March 2012

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