More Herbs, Less Salt Day

More Herbs, Less Salt Day is celebrated on August 29 each year, inviting everyone to dial back the sodium and let fresh and dried herbs carry more of the flavor at the table.

History of More Herbs, Less Salt Day

The observance began in the United States and is widely credited to Thomas and Ruth Roy of Wellcat Herbs, who popularized the idea as a friendly nudge toward herb-forward, lower-sodium cooking. From there, the date spread across American calendars and nutrition programs and later caught on informally in other countries.

Many people take in far more sodium than they realize, especially from prepared and convenience foods, so this day encourages seasoning food with herbs and spices instead of reaching for the salt shaker by default. It’s a friendly reminder that “low salt” doesn’t have to mean “low flavor.”

Over time, August 29 became the widely listed date on popular calendars and nutrition sites, which helped the idea travel from kitchens to schools, clinics, and community programs. Guides for the day consistently pair the fixed date with practical tips—cook at home more often, read labels, and try herb-forward blends that make meals taste bright without a sodium overload.

Why is More Herbs, Less Salt Day important?

For most households, sodium sneaks in long before the salt hits the plate; it’s baked into breads, soups, snacks, and sauces. Appreciating how herbs and spices can boost flavor—without adding salt, fat, or sugar—makes everyday cooking both tastier and kinder to your heart. That small shift is the whole spirit of the day.

It also brings control back to the cook. When you simmer from scratch, you decide how salty a dish becomes, and herb choices turn into a creative tool kit: basil for brightness, thyme for warmth, chili and pepper for lift. The habit of tasting first and salting last is a tiny, sustainable win anyone can keep.

• It makes “healthy” food actually taste good.
• It replaces autopilot salting with curiosity and craft.
• It helps families cut back on hidden sodium in packaged foods.
• It’s a change you can feel proud of every day.
• It turns a garden windowsill into a flavor bar.

How to celebrate More Herbs, Less Salt Day

Keep it practical. Cook one meal today with herbs doing the heavy lifting: sauté onions and garlic, add tomatoes, and finish with basil or oregano; or roast vegetables tossed with rosemary and black pepper instead of salt. Taste first, then add only as much salt as you truly need.

Try a tiny experiment that sticks. Mix a no-salt seasoning you like, plant a small pot of parsley or thyme, and start scanning labels for sodium so you can compare brands. When eating out, ask for sauces or dressings on the side and season at the table—little moves that add up over time.

• Swap one salty staple for a lower-sodium brand.
• Make a jar of DIY herb blend for easy shaking.
• Grow a countertop pot of basil or parsley.
• Learn the difference between herbs and spices and try one new one each week.
• Share a favorite herb-forward recipe with a friend.

More Herbs, Less Salt Day Dates Table