In the absence of table salt, Suzanne and family have started noticing that certain foods taste naturally salty — especially tomatoes and spinach. And, saltiest of all, there is celery. So instead of salt, the family is using dried, ground celery leaves.
They have also come up with a pepper alternative — nasturtium seed pods, which are dried and ground. If you still have nasturtiums in your garden, hunt for the seed pods and taste one fresh – it is like a burst of wasabi! Nasturtium seed pods can also be pickled (maybe even in rhubarb juice for Suzanne) as a locally grown caper. Of note, nasturtium flowers and leaves are also edible and have a mild wasabi-like bite to them. Try tasting one!
