Ditch the salt shaker, cook with herbs, spices
While a certain amount of sodium is essential for good health, our salt consumption has risen by 50 percent since the 1970s. (Photo by Bill Hogan)
Coriander leaf or seed
Fresh coriander leaves, also known as cilantro, bears a strong resemblance to Italian flat-leaf parsley, but with a stronger, distinct scent. The seeds, when dried, have a fragrant flavor reminiscent of both citrus peel and sage.
Combines nicely with beets, onions, potatoes and lentils. Add to salads, salsas, soups, stews, curries and rice dishes.
Powerful peppery flavoring with slight citrus overtones. Integral spice in the cuisines of Mexico, India and the Middle East.
Complements chicken, lamb, beans, lentils, vegetables and rice dishes. Excellent in carrot or cabbage dishes.
Dill's green leaves are wispy and fern-like and have a soft, sweet taste. Both the leaves and the seeds are used to flavor food.
Combines well with fruits, vegetables, fish, egg and poultry. Should be added to the end of cooking time, since heat can destroy its delicate flavor.
Mild licorice taste.
Salads, soups, fish and vegetable dishes. Also complements rice, potatoes, tomato, egg and apple dishes.
Fragrant, pungent and hot. Can be used fresh, dried or in powder form.
Curries, stews and stir-fries. Complements poultry.
Member of the mint family. Similar to oregano but less pungent. Used in savory dishes.
Salads, fish, vegetables, meat, poultry and egg dishes.