Recipe: Basic Herb Shaker and Variations (salt substitutes, AHA, 1970's)

BASIC HERB SHAKER

"Try using a combination of herbs instead of salt in your salt shaker. Salt shakers - rather than pepper shakers - are recommended tor herb blends because the holes are larger, and herb blends usually are coarser than ground pepper."

1/2 teaspoon ground cayenne pepper
1 tablespoon garlic powder
1 teaspoon ground or dried leaf basil
1 teaspoon ground or dried leaf marjoram
1 teaspoon ground or dried leaf thyme
1 teaspoon dried parsley flakes
1 teaspoon ground or dried leaf savory
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon flnely ground black pepper
1 teaspoon ground (rubbed) sage

In small bowl, combine all ingredients, blending well. (If ground herbs are not available, pulverize dried leaf version in blender before adding to mixture.) Using a funnel, transfer to salt shaker.

Makes about 1/4 cup, less than 1 milligram sodium per 1/2 teaspoon.

VARIATIONS:

Mix each as directed above for baste herb shaker.

SEASONING MIX I:
Makes about 3 1/3 tablespoons, less than 1 milligram sodium per 1/2 teaspoon

1 tablespoon ground or dried leaf thyme
1 tablespoon ground or dried leaf marjoram
2 1/2 teaspoons ground or dried leaf rosemary
1 1/2 teaspoons ground (rubbed) sage

SEASONING MIX II:
Makes about 3 1/2 tablespoons, less than 1 milligram sodium per 1/2 teaspoon

2 1/2 teaspoons ground or dried leaf savory
2 1/2 teaspoons ground or dried leaf marjoram
2 teaspoons ground or dried leaf rosemary
2 teaspoons ground or dried leaf thyme
1 1/2 teaspoons ground (rubbed) sage

SEASONING MIX III:
Makes about 3 1/3 tablespoons, less than 1 milligram sodium per 1/2 teaspoon

1 teaspoon celery seed
2 1/2 teaspoons ground or dried leaf marjoram
2 1/2 teaspoons ground or dried leaf savory
1 scant tablespoon ground or dried leaf thyme
1 slightly rounded teaspoon ground or dried leaf basil

Source: Booklet: Cooking Without Your Salt Shaker by the American Heart Association, 1978