Reader question… “My husband has just been put on a drastically reduced salt diet and he says everything tastes bland now. I am looking for some way to flavor his food that doesn’t involve salt and I wondered if you would have a recipe for something like this.” –Mari K.

This is the herbal salt substitue we like the best (it is, of course, also soy free). First, here’s the recipe as it was given to me:

1 teaspoon oregano
1 teaspoon pepper (all black or partly red)
1 teaspoon dry mustard
1 1/2 tablespoons paprika
1 1/2 tablespoons sage
1 teaspoon chili powder
1/2 tablespoon garlic powder
3 tablespoons onion powder (see note below)

I just mix all the ingredients with a wire whisk… but for a finer grind, use a coffee or spice grinder. Store the mixture in a tightly covered container… substitute your favorite herbs or modify given amounts to suit your own taste preferences.

That’s way too much onion for me (us) and I omit the onion powder entirely… which of course changes the proportions and would drastically change the taste, but this mix of herbs without the onion powder is really good. I have not tried making this herbal blend with the onion powder.

I sometimes add some basil or parsley or thyme or marjoram, but we really like the overall flavor of just the blend of herbs listed above. A bit of added dried orange or lemon peel is nice, too.

Common foxglove (Digitalis)

Add Your Comment

All comments are moderated... your email address will not be published.

Talk to me! :o)



This is good stuff. I did make it with the onion powder because we do like onion and otherwise did the recipe exactly. I will be keeping a jar of this made up and on hand. Thanks for sharing.

Mari K

This is Mari K, the one that sent in this question. I made this right up and my husband tried it last night and loved it. He even put it on his salad LOL.


I made this too, only I did the way Shirley does and didn’t use the onion powder, and that was really good. The combination of the mustard, sage and chili powder is interesting and adds a lot of dimension to the taste, I think. Great recipe, thank you.