- 4 teaspoons sesame seeds
- 2 teaspoons celery seed
- 2 teaspoons dried marjoram
- 2 teaspoons poppy seeds
- 2 teaspoons coarsely ground pepper
- 1-1/2 teaspoons dried parsley flakes
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Combine all ingredients. Store in an airtight container up to 6 months. Yield: 1/3 cup.
Originally published as Salt-Free Herb Blend in Light & Tasty February/March 2003, p11
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Reviewed Feb. 23, 2011
"WOW. . . I was so glad to find a recipt for a Salt-Free Herb blend, as I can not have much salt in my diet (Lymphedemia in my arm . . . due to breast cancer. Salt makes my arm swell up).Thanks so much as your herb blend has really made our meals taste wonderful. Keep up the good work!L. Sylvia"