More Herbs, Less Salt

— Written By
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

This week, we celebrated More Herbs, Less Salt Day and what a wonderfully delicious day to celebrate! Consuming excess salt  — otherwise known as sodium — can lead to problems with high blood pressure, which can cause heart disease and strokes. The recommended maximum amount of sodium per day for those 14 years or older is 2300mg, but we regularly eat – and drink – far more!

On More Herbs, Less Salt Day, we choose to use far more flavorful herbs to season our foods and less sodium to make our foods healthier – and tastier!

Tips for using herbs:

  • Many herbs can be grown without a garden – just place a pot of herbs on your windowsill!
  • Dried herbs are 3-4 times stronger than fresh herbs (1/2 teaspoon of dried herbs = 2 teaspoons fresh herbs)
  • Start with a small amount, then add more according to your taste preferences
  • Try a delicious herb-flavored recipe, like this:

Herbed Vegetables

Yield: 8 servings


  • Non-stick cooking spray
  • 4 large squash, sliced
  • 4 large carrots, sliced
  • 1/4 cup water
  • 1/2 tablespoon nutmeg
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon sage


  1. Spray skillet with non-stick cooking spray
  2. Add squash, carrots, and water
  3. While vegetables are cooking, add the rest of the ingredients
  4. Cook until vegetables are fork tender

N.C. Cooperative Extension is an equal opportunity provider.