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Well, this is the oddest food holiday I've found, next to Dress Up Like An Ear Of Corn Day*, but let's see what we can do with it.
It's always good to use less salt, especially if you have high blood pressure (and a lot more people in the country have high blood pressure than anyone realizes - what used to be "borderline" is now too high). I haven't added salt to food in over 10 years (no joke), usually substituting pepper if I need a little seasoning. I also like those no-salt seasoning like Mrs. Dash. Go check out that aisle in your supermarket. I think you'll be surprised at what you'll find there.
Here's some info on using less salt. Here's a recipe for Linguine with Fresh Herbs you might want to try, and how about some tips on drying fresh herbs?
* This doesn't actually exist.
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8-29-2007 @11:02AM Noah Oliphant said... Salt is tasty. I usually over do it though. I've been making a conscious effort to salt less. I've been using more strong spices (curries, chili powders etc) to pick up the flavor!
http://www.reciperate.com
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8-29-2007 @12:09PM ScottR said... 1) It is not ALWAYS good to use less salt. My daughter has low blood pressure and her doctor advised to use more salt in her diet.
2) Only about 15% of the people in this country with hypertension have salt-related hypertension. The rest of them can use as much salt as they like.
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8-29-2007 @2:14PM Julie said... Here is a recipe that is loaded with grains and parsley, there is some salt but it can be adjusted to dietary needs.
http://noshtalgia.blogspot.com/2007/06/poor-under-appreciated-parsley.html
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8-29-2007 @9:00PM gromit said... Hrm... food needs *some* salt... otherwise it's just...blech. Like what AB says: "Salt is what makes things taste bad when it's not in them." More salt isn't always the answer to improving flavor, but of all my cooking skills, I think knowing how much salt to add is probably the most important!
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