These 10 easy steps, both large and small, let you keep the lid on sodium without a whole lot of sacrifice. By: Maureen Callahan, MS, RD
Salt may be a great flavor enhancer, but foods that taste salty are often one-note-flavor wonders, lacking depth and complexity. Instead of letting salt dominate a dish, try building in many different flavors with spice rubs and fresh herbs. Think of ethnic cuisines. Indian curries are not built on salt; they’re built by toasting multiple spices. Jamaican jerk is not about salt but a blend of flavorings including allspice, thyme, and onion. The more flavors you build into a dish, the less salt you’ll end up needing.
Kitchen tip: To make fresh herbs last a week or more, treat them like flowers. Snip stems and place in a glass filled with water.