The wife of a friend called today and asked if she could come over, look at herbs growing, and perhaps learn how to use them in cooking. Her husband (our friend) has been told to cut back on salt, and he says "food doesn't taste good without salt." She is coming on Saturday, if weather permits, to see herbs, smell herbs, and taste herbs. I'm preparing a small cookbook for her to use with various meats and vegetables using herbs instead of salt. She is a convert, now we'll see of we can convert her husband. When he tastes chicken breast with Tuscan rub--we'll have a believer!
Well,, cutting back doesn`t mean eliminate the salt ! But he may replace some of the salt with the Tuscan Rub ect !
Mart, I didn't mean he should eliminate salt completely. Many foods, mostly meats, naturally contain salt. I use salt in baking and occasionally in stews. Salt has its place in our diet, but some folks go a bit overboard! I think my friend is going to get back on board and use less salt. If Tuscan Rub doesn't convince him, nothing will . . . .
That is what I meant ! But as a person ages they can not taste salt as they could when a few years younger ! My mother lost her taste for salt in later years ! Some of her dishes I couldn`t eat and she was an excellent cook ! Some medications and health conditions can affect the way food tastes ! Wouldn`t hurt to ask her/his health provider !
Hallelujah is right!!! If anyone can help it is you! My experience with salt is a lot like my experience with sugar. The more I use of it, the more I seem to need in order to taste it. The less I use of it, the more I can taste it in things. For example, for health reasons I have had to restrict my use of sugar. I now find that traditional sweets are w-a-y too sweet for me. They taste like ALL sugar (picture me puckering my lips like one does with too much lemon!), Making it hard to taste the other ingredients. I have discovered that broccoli stems are sweet, for example. It took time to wean myself from sugar. Now I know that some sugar, particularly in baking, is a flavor enhancer, bringing out the taste of butter, etc. So I have had to play with how to balance it all. MG, good luck with your project!!! I am rooting for the Tuscan Rub. BTW, can you give us the recipe for that? Where you are in TX, can you grow herbs year round?
Cayuga, you are so encouraging! https://www.gardenstew.com/threads/tuscan-rub-recipe.42222/ It's easy to make, keeps well, and adds so much flavor to so many dishes. Here in central Texas I have some herbs going year round--marjoram, thyme, sage. The annuals like basil and parsley I harvest and chop and freeze. Same taste, just the texture is different, but when added to a cooked dish, it doesn't matter.
Thanks MG. I have just printed it out. I have all those ingredients, fresh from my garden right now! What could be more convenient?
I was so happy today! I got a request for some dried herbs from a lady that I hardly know. She has been put on a low sodium diet and her doctor (yes, a medical doctor!) told her to use herbs or salt substitutes when cooking. She remembered that I had given herbs to a friend, and she called to ask if I'd "sell" her some. I told her no, I'd "give" her some. I printed out how to use the herbs and she picked up three jars of dried herbs. I told her I had some fresh in the barn if she ever wanted fresh herbs. This could grow, and I'm not speaking of just the herbs!
My best friend in the kitchen has been garlic powder... it’s helped my husband and I cut back on salt so much and we looove garlic and other herbs, especially basil and thyme.
Update on the herb lady. She now gives classes to garden clubs, at community gardens, and even to groups who are working through health problems. She is an ambassadoress! I just knew this could grow. I'm so proud of her.
