A blend of ground celery seed and salt.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
This veggie won’t win any beauty contests, but it’s nutritious and adds a spicy, fresh and delicious flavor to your dishes. Find out more on this underappreciated root veggie and some ideas on how to use it.
Timing is everything when you are salting vegetables: Learn how with Food Network Magazine.
We've all heard that too much sodium can be harmful to our health, but what does that actually mean?
The Food Network Kitchen shares what produce gems are in their CSA box this week.
This root veggie might look a bit unusual, but don’t let that scare you away from giving it a chance. Celery root (a.k.a. celeriac) is a delicious early fall treat.
It's not the prettiest vegetable in the garden, but celery root, aka celeriac, is brimming with nutrients.
We consumers may find ourselves all shook up when it comes to salt. Nutritionist Dana Angelo White sets us straight.
With all the salt talk going on, we sometimes forget that the type of salt we use matters. In 1924 the government fortified salt with the mineral iodine for our health and well-being. Today iodized salt is being examined by the Japanese to possibly help protect against thyroid cancer as a result of recent radiation exposure. Here’s what you need to know about iodized salt.
If you need to use up all of that basil from the garden, make basil-flavored salt. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors.