Who knew that there is a day to remind us to put away that saltshaker and to encourage us to start seasoning our food with herbs instead?
More Herbs, Less Salt Day is celebrated on 29 August annually. By substituting herbs for salt you are not only increasing the flavour of your meal but, it might also have some added health benefits.
The main reason we add salt to our food is to enhance the flavour. By adding salt to a dish not only makes a bland dish tastier but brings out a sweeter, richer flavour in baked goods.
Who knew that there is a day to remind us to put away that saltshaker and to encourage us to start seasoning our food with herbs instead?
More Herbs, Less Salt Day is celebrated on 29 August annually. By substituting herbs for salt you are not only increasing the flavour of your meal but, it might also have some added health benefits.
The main reason we add salt to our food is to enhance the flavour. By adding salt to a dish not only makes a bland dish tastier but brings out a sweeter, richer flavour in baked goods.
Salt gives food a savoury tone, but by adding fresh herbs to your meal, will give it a flavour kick that is delicious and sodium free.
The chefs at Steyn’s Culinary School love the idea of using more herbs and less salt, and they have shared a few of their favourite tips:
A combination of fresh parsley and oregano liven up any dish with its earthy, feel-good flavour, and will make you forget about the salt.
By adding some acidic flavours like lemon balm, lemon grass or even just a squeeze of lemon juice gives you a punch of flavour.
For a surprising refreshing lemony flavour that reduces the amount of salt needed to finish off any dish sorel is another favourite herb to use
For stronger flavours that infuse the food use rosemary, thyme, and sage in your cooking proses.
For lighter foods like salads, or flatbreads, basil, cilantro, onion sprouts and parsley are healthy and flavoursome.
Add onions and garlic to your food for a bit of a savoury flavour kick.
Fresh herbs not only adds to the flavour composition, but also enhances the visual appeal of a dish.
We can’t replace all possible salt substitutes, but we can add a few to our list:
· Try using basil in soups, salads, vegetables, fish, and meats.
· Use cilantro in meats, sauces, stews, and rice dishes.
· To enhance the flavours of fish, soups, salads, and vegetables add some dill.
· Marjoram is perfect in soups, salads, vegetables, beef, fish, and poultry.
· By using chives in meats, poultry, seafood, soups, and salads you bring out even more flavour.
· Season your soups, salads, vegetables, meats, and poultry with some oregano.
Some other ways of incorporating the flavour of herbs in your food includes making infused oils and sauces.
Do you have a favourite herb to recommend when you are cutting back on salt? Let us know in the comments below.
Salt gives food a savoury tone, but by adding fresh herbs to your meal, will give it a flavour kick that is delicious and sodium free.
The chefs at Steyn’s Culinary School love the idea of using more herbs and less salt, and they have shared a few of their favourite tips:
A combination of fresh parsley and oregano liven up any dish with its earthy, feel-good flavour, and will make you forget about the salt.
By adding some acidic flavours like lemon balm, lemon grass or even just a squeeze of lemon juice gives you a punch of flavour.
For a surprising refreshing lemony flavour that reduces the amount of salt needed to finish off any dish sorel is another favourite herb to use
For stronger flavours that infuse the food use rosemary, thyme, and sage in your cooking proses.
For lighter foods like salads, or flatbreads, basil, cilantro, onion sprouts and parsley are healthy and flavoursome.
Add onions and garlic to your food for a bit of a savoury flavour kick.
Fresh herbs not only adds to the flavour composition, but also enhances the visual appeal of a dish.
We can’t replace all possible salt substitutes, but we can add a few to our list:
· Try using basil in soups, salads, vegetables, fish, and meats.
· Use cilantro in meats, sauces, stews, and rice dishes.
· To enhance the flavours of fish, soups, salads, and vegetables add some dill.
· Marjoram is perfect in soups, salads, vegetables, beef, fish, and poultry.
· By using chives in meats, poultry, seafood, soups, and salads you bring out even more flavour.
· Season your soups, salads, vegetables, meats, and poultry with some oregano.
Some other ways of incorporating the flavour of herbs in your food includes making infused oils and sauces.
Do you have a favourite herb to recommend when you are cutting back on salt? Let us know in the comments below.