Hi Kathryn, I think you’re right, salt on its own means you have to use more, but if you use other robust flavours and more complex sources of that salty tang you do need less. The nicest example I’ve made recently has been a tomato salsa with sultanas and capers – delicious!

I’ve been experimenting with adding salt to pasta water and now add it if the pasta is going to be very plain but then don’t bother if I have plenty of sauce to coat it.

You’re right Elaine, there are a lot of myths around about salt – I would be interested in hearing more about your magazine article if you get chance to write about it.

Salt as an indulgence rather than the norm is my way of cooking too – you enjoy it more when you don’t have it every day I think

However concern over how much salt, combined with growing in confidence and knowledge as a cook has made me change this approach. Now I’m much more judicious about when and how much salt I add. I’ve found a little pinch, added when sauteeing onions, garlic, carrot etc, makes a big difference to the overall flavour and cuts back on the need to add lots of salt at the end. I’ve “re-trained” my taste buds to be comfortable with less salt. Plus I’ve started using more salty ingredients like shoyu, miso, capers, instead of straight salt. I’ve found these add so much complexity and depth of flavour, that you can cut back on the overall salt in a meal, while still making something which is delicious.

First, I do like the way you’ve thoughtfully summarized the Independent article. And yes, excellent take-away message about eating out. Coincidentally, today an article in a popular magazine caught my eye: “5 Myths About Salt.” It counters the recent controversial and confusing headlines in the popular press about the ineffectiveness of reducing one’s sodium intake and echoes your cautionary advice about restaurant meals. (Sorry I can’t provide a link because there isn’t an online version. However, I’ll take a cue from you and try to write a blog post about it soon).

And to answer your question – instead of a salt cellar, I have a herb garden on the balcony. It’s my source for seasoning. As for salt, I have a low threshold for it & use minimal amounts in cooking — but confess I occasionally indulge by using Asian sauces.

Lovely photos, by the way. The salt in that form, setting & quantity is very soothing and certainly not a health risk.