Pungent Salt Substitute

Cutting salt doesn’t have to mean cutting flavor. This seven-herb blend packs enough punch to make you forget the shaker entirely. Basil, savory, celery seed, cumin, sage, thyme, and marjoram combine into a warm, aromatic seasoning that works on everything from grilled meat to roasted vegetables.

Grind the herbs together in a blender, food processor, or mortar and pestle until you get a fine, even powder. A clean coffee grinder works best for small batches like this and gets the most uniform texture.

The blend leans earthy and savory thanks to the cumin and sage, with the celery seed adding a salty-tasting bite despite containing zero sodium. That celery seed is doing a lot of the work here.

Chef Tips

• Store in a sealed glass jar in a cool, dark place. Light and heat dull dried herbs fast.
• Drop a few grains of uncooked rice into the jar to absorb moisture and prevent clumping.
• Grind fresh batches every 2-3 months. Dried herb blends lose their potency over time and start tasting like dust.
• Start with a generous pinch and adjust. This blend is meant to be used more liberally than salt.

Variations

• Garlic herb blend: Add dried garlic granules for a more robust all-purpose seasoning.
• Spicy version: Toss in a pinch of cayenne or crushed red pepper flakes for heat.
• Italian style: Double the basil and add dried oregano and rosemary for a Mediterranean-leaning mix.