Be Spicy not Salty
Beets: Anise, caraway seeds, fennel,ginger, savory
Carrots: Anise, cinnamon, cloves,mint, sage, tarragon
Corn: Allspice, bell pepper, cumin, pimiento, tomato
Cucumbers: Chives, dill, garlic,vinegar
Green Beans: Dill, lemon juice,marjoram, nutmeg, pimiento
Greens: Garlic, lemon juice, onion, vinegar
Peas: Allspice, bell pepper, mint,mushrooms, onions, parsley, sage,savory
Potatoes: Bell pepper, chives, dill,garlic, onion, pimiento, saffron
Squash: Allspice, brown sugar, cinnamon, cloves, fennel, ginger, mace, nutmeg, onion, savory
Tomatoes: Allspice, basil, garlic, marjoram, onion, oregano, sage, savory, tarragon, thyme
Keep experimenting until you find combinations that you like. Both your heart and your taste buds will appreciate your efforts.
The information in this table is reprinted with permission from American Heart Association Low-Salt Cookbook, Fourth Edition, Copyright © 2011 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.