Make Your Own Seasoning Salt for Less Sodium, More Nutrients

Make Your Own Seasoning Salt for Less Sodium, More Nutrients
Posted on April 1, 2016: Recipes
Tagged In:  #Recipes

While salt or seasonings that are high in salt can help liven up a healthy dish, the dangers of too much sodium are well known. With a light touch of herbs, however, you can create a savory seasoning that not only enhances the taste of soups, stews, veggies, salads, tacos (and more), you can boost their nutritional value and other health benefits.

Making your own seasoning can be a fun activity. In addition, you can know exactly what types of ingredients (such as kosher or organic) that are in it!

Check out the recipe below, which enhances the seasoning flavor with herbs that studies have found offer a range of health benefits and nutrients, such as rosemary (memory booster, stress relief/mood booster, immune system strength); thyme (improves blood pressure, anti-carcinogenic); and sage (enhances mental clarity, fights inflammation, excellent source of Vitamin K).

Homemade Savory Seasoning Salt Recipe

Ingredients

  • 2 2/3 cups kosher salt
  • About 2 tablespoons fresh thyme leaves
  • Approximately ¼ cup of loosely packed leaves of rosemary
  • 20 fresh sage leaves

Directions

  1. Pour 2/3 cup of the salt in an even layer over the bottom of a clean, dry ceramic or glass container.
  2. Spread the thyme leaves in an even layer over the salt.
  3. Spread another 2/3 cup salt over the thyme and top with the rosemary leaves.
  4. Spread 2/3 cup salt over the rosemary and top it with the sage leaves.
  5. Top with the remaining salt.
  6. Now comes the patience part. Place the container in a cool dry spot and let it stand for about 2 weeks.
  7. At the end of two weeks (or so) check the herbs by digging in and pulling out a sage leaf. If it crumbles easily in your hand, the herbs are ready. If not, make sure your herbs are covered with salt and give your mixture a few more days.
  8. When your herbs are ready, pour the mixture into a stainless steel or non-stick frying pan. Don't use cast iron, unless you want your salt to turn dark.
  9. Warm the mixture over low heat until your salt is dry and warm to the touch.
  10. Remove from heat and let the salt cool.
  11. Once cool, rub the salt between your palms to crumble the dried herbs.
  12. Store in an airtight container and use this salt anytime you want to give a dish a savory zing.

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