We don't use much salt (I usually eliminate it from recipes or cut it in half). But we use a lot of fresh herbs and spices. My "garden" currently has 4 basil varieties, dill, cilantro, parsley, chives, rosemary, thyme, tarragon, bay leaves, sage, and mint. Then there is a cabinet of dried herbs/spices. And I usually have fresh garlic, ginger, shallots, lemons, and limes in the fridge.
Often
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