2 bay leaves, finely crushed
4 tbsp. oregano leaves, crushed or ground
4 tbsp. onion powder
4 tsp. marjoram leaves, crushed or ground
4 tsp. basil leaves, crushed or ground
4 tsp. ground savory (winter savory preferred)
4 tsp. ground garlic powder
2 tsp. thyme leaves, crushed or ground
2 tsp. rosemary leaves, crushed or ground
1 tsp. sage leaves, crushed or ground
1 tsp. ground black pepper
1 tbsp. lemon zest

NOTE: Lemon zest is the outer peel of the lemon, without the white pith. To get the zest, I use a potato peeler on the uncut lemon. Thoroughly dried, lemon zest is easily crushed or ground. It is an essential ingredient of this recipe.

Combine ingredients in medium bowl. Crush small amounts in mortar with pestle or with back of spoon. Spoon into tightly covered container. Keep handy at the table--in a shaker with large holes, if possible.

No-Salt Herb Blend is excellent used over salad greens, sliced tomatoes, cooked or raw vegetables, cottage cheese, hard-cooked eggs, broiled or baked fish. Also great over meats and burgers. Makes a great herb omelet.

I use my own fresh cut herbs (dried), but you can, of course, buy your herbs in jars or bottles at the grocery store. This recipe makes 1 cup of blend. It contains only.55 mg sodium per teaspoon.