Herbs to Grow
Grow & Create
Low Sodium Herbs
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Sage: 1 Tablespoon = 0 mg sodium
Grows well in part shade, Many varieties
- Cilantro: 1 Tablespoon = .5 mg sodium
Will not grow in summer in AZ, Needs sunlight in winter, Seeds are used as coriander
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Oregano: 1 Tablespoon = 7 mg sodium
Grows year-round in Arizona, Likes some shade, Beautiful ground cover
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Garlic: 4 cloves = 11 mg sodium
Plant in October, Harvest in May, Store in refrigerator, Dries beautifully
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Thyme: 1 Tablespoon = 17 mg sodium
Many varieties, Needs part shade, Easy to preserve
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Basil: 1 Tablespoon = 18 mg sodium
Easy to grow in summer, Protect from frost, Perennial in AZ
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Rosemary: 1 Tablespoon = 18 mg sodium
Used in landscaping, Does well with heat or frost, dry and grind in coffee grinder
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Fennel: 1 Tablespoon seeds = 5.1 mg sodium
Bulb, 1/2 cup = 23 mg sodium
Cool weather crop, Eat the whole plant, Ferns... use in salads, dips, and sauces
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Parsley: 1 Tablespoon = 30 mg sodium
Likes roses, Freezes & dries nicely, High in Vitamins A and C
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Dill Weed: dried, 1 Tablespoon = 75 mg sodium
Cool weather herb, Use ferns fresh in salads, Protect Heads from birds with old nylon stockings
Additional Low Sodium Treats:
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Vinegar: 1 Tablespoon, 7 mg sodium
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Tabasco sauce: 1 Tablespoon, 61 mg sodium
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Horseradish: prepared, 1 Teaspoon, 50 mg; fresh grated, 0 mg
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Fresh ginger: 5 pieces, 13 mg sodium
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Lemon juice: 1 cup, 2 mg sodium (natural diuretic)
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Pico De Gallo (Fresh Salsa): peppers, tomatoes, onion, cilantro, lime, garlic
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Dried Celery Leaves
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Summer cilantro: seeds available from Native Seed Search