Herbs can be a great way to reduce your sodium intake without losing flavor! Dried herbs have more concentrated flavor than fresh herbs so you will want to only use 1/3rd the amount of dried herbs. Here’s a handy chart for herb pairing!
| Hints for Using Herbs | |
| Herb | Uses |
| Basil | Goes well with fish, shellfish, and vegetables such as tomato, zucchini and eggplant |
| Chives | Use in fish, soups, salad dressings and on baked potatoes or steamed vegetables. Chives taste better when preserved by freezing rather than drying. |
| Dill | A mild herb that is excellent in yogurt sauces, rice dishes and soups. Also goes well with fish and vegetables like cucumbers and carrots. |
| Oregano | Essential to Italian cuisine, oregano is found in most tomato sauces and Italian dishes. Use in salad dressings, soups or bean and vegetable dishes. Oregano tastes best dried. |
| Rosemary | Use this strong, fragrant herb when making roasted potatoes or chicken, homemade break, soups, rice and marinades. |
| Parsley | Use parsley dishes to spice up salads, soups, bean dishes, fish and vegetables such as tomatoes, artichokes and zucchini. Fresh parsley is often preferred over dried parsley. |
| Thyme | An aromatic herb that goes well with poultry, seafood and many bean and vegetable dishes including eggplant, tomatoes, mushrooms, squash and onions. |