You don’t need salt to wake up dinner. This lemon herb seasoning uses basil, oregano, pepper, onion, celery seed, garlic, and a touch of lemon rind to add bright, savory flavor to chicken, fish, vegetables, salads, and simple grains.
It’s an easy pantry blend for anyone cutting back on sodium without settling for bland food. The basil keeps it herb-forward, the celery seed adds a classic savory backbone, and the lemon gives it just enough lift to keep the whole jar from tasting flat.
Stored in an airtight jar in a cool, dry cupboard, this dry seasoning blend keeps its best flavor for about 1 year as an estimate, since dried herbs lose potency faster than whole spices. Keep it away from heat, light, and steam, and give it a quick sniff test now and then. If it smells tired, it probably is. The University of Delaware Cooperative Extension notes that dried herbs and ground spices lose quality over time and last longer when stored airtight. Beyond roasted meats and vegetables, you can stir this blend into breadcrumbs, sprinkle it over popcorn, or whisk it into a quick vinaigrette.
Lemon Herb Seasoning Salt Substitute Recipe
You’ll Need:
- 4 1/2 tablespoons dried basil
- 3 3/4 tablespoons dried oregano
- 1 1/2 tablespoons finely ground black pepper
- 1 1/2 tablespoons dried onion flakes
- 1 1/2 tablespoons whole celery seed
- 1 1/4 tablespoons dried powdered basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon grated lemon rind
Measure everything into a zip-top bag or bowl and shake or stir well to combine. Transfer the seasoning to a clean spice jar with a tight-fitting lid, label it, and store it in a cool, dry place.
Expert Tip: If you want a finer texture for sprinkling on popcorn, salad, or baked fish, pulse the finished blend a few times in a spice grinder. Don’t overdo it or you’ll turn the dried herbs into green dust, which looks determined but tastes oddly flat.
To Use:
Use this blend the same way you’d use a table seasoning or salt-free herb blend. Start with about 1 to 2 teaspoons per pound of chicken, fish, or vegetables, then adjust to taste after cooking if needed.
This recipe makes about 1 3/4 cups less 1 teaspoon, which is roughly 25 servings at 1/2 tablespoon each. That’s an estimate, but it’s a practical one for everyday cooking and gift jars.
Store the seasoning in an airtight jar or vacuum-sealed bag in a cool, dry cupboard for up to 1 year for best flavor, estimated. For the brightest lemon note, keep the jar away from the stove and dishwasher, where heat and moisture sneak in and dull dried herbs faster than you’d think.
For a few easy variations on the same low-sodium idea, try All Purpose Salt Substitute, Lemon Pepper Seasoning Mix, or Garlic & Herb Seasoning Mix.
💸 Budget101® Price Breakdown: Lemon Herb Seasoning Salt Substitute
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Dried basil |
$1.24 |
4 1/2 T. |
$0.89 |
|
Dried oregano |
$1.24 |
3 3/4 T. |
$0.57 |
|
Finely ground black pepper |
$2.48 |
1 1/2 T. |
$0.30 |
|
Dried onion flakes |
$2.98 |
1 1/2 T. |
$0.15 |
|
Whole celery seed |
$1.24 |
1 1/2 T. |
$0.22 |
|
Dried powdered basil |
$1.24 |
1 1/4 T. |
$0.25 |
|
Garlic powder |
$1.24 |
1/2 t. |
$0.02 |
|
Grated lemon rind |
$0.65 |
1/2 t. |
$0.11 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.51 |
👨👩👧👦 Cost Per Serving |
$0.10 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
Frequently Asked Questions about Lemon Herb Seasoning Salt Substitute
Not for the jarred mix. Fresh zest adds moisture, and moisture is exactly how you turn a shelf-stable seasoning into a clumpy little science project. If you want stronger lemon flavor, keep the dry blend as written and add fresh zest directly to the food when you cook.
It works especially well on roasted potatoes, green beans, zucchini, rice, pasta salad, and simple olive oil vinaigrettes. The basil and oregano give it a familiar savory profile, while the lemon keeps heavier foods from tasting one-note.
Start with 1 to 2 teaspoons per pound and adjust from there. Use the lower amount for delicate foods like fish, and the higher amount for potatoes, chicken, or sheet pan vegetables that can handle a bolder coating.
Absolutely, and it’s a smart move if you want a smoother texture. Pulse the celery seed first or grind the finished mix briefly, just enough to break it down without turning the herbs into powder.
Clumping usually means moisture got in there from steam, wet measuring spoons, or fresh ingredients that weren’t fully dried. Keep the jar tightly closed, store it away from the stove, and shake the seasoning into your hand first instead of seasoning straight over a steaming pan.
Yes, just scale every ingredient by the same factor and mix it in a large bowl so the lighter herbs distribute evenly. If you’re making a big batch for gifts, stir well, then stir again before filling jars because the fine powders settle faster than the larger flakes.
No, this one’s more herb-forward and much less pepper-heavy. Lemon pepper usually leans hard on black pepper and citrus, while this blend spreads the flavor across basil, oregano, onion, celery seed, garlic, and just a small amount of lemon rind.
If the jar smells faint, dusty, or mostly like cardboard when you open it, the flavor has faded enough that your food won’t get much help from it. It may still be safe if kept dry, but a seasoning that doesn’t smell like anything is just taking up shelf space.
You can, but the texture will be a little coarser and the basil flavor won’t cling quite as evenly to food. The powdered basil helps fill in the blend so you get a more even sprinkle, especially on salads, eggs, or sliced tomatoes.
It does, especially in a small labeled spice jar or a tightly sealed half-pint jar. Since the batch makes about 1 3/4 cups less 1 teaspoon, you can fill several small jars and still keep enough back for your own cupboard, which is the sensible move.
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🖨️ Print-Friendly Lemon Herb Seasoning Salt Substitute
Lemon Herb Seasoning Salt Substitute
Ingredients
- 4 ½ tablespoons dried basil
- 3 ¾ tablespoons dried oregano
- 1 ½ tablespoons finely ground black pepper
- 1 ½ tablespoons dried onion flakes
- 1 ½ tablespoons whole celery seed
- 1 ¼ tablespoons dried powdered basil
- ½ teaspoon garlic powder
- ½ teaspoon grated lemon rind
Equipment
Instructions
- Measure the dried basil, dried oregano, black pepper, dried onion flakes, celery seed, powdered basil, garlic powder, and grated lemon rind into a large zip-top bag or mixing bowl.
- Seal and shake the bag well, or stir thoroughly, until the seasoning is evenly combined.
- Transfer the mixture to a clean spice jar or other airtight container.
- Label and store in a cool, dry place.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring, mixing, and jarring the dry ingredients.
For best flavor, store airtight in a cool, dry cupboard and use within 1 year, estimated.
why is basil listed twice? that seems like an awful lot of basil to me.