Easy Homemade Christmas Gifts


At this time of year I am starting to think about making Christmas gifts. I like to give family and friends something that I’ve made myself. I thought about the list of salt alternative mixtures we have had in the AnswerLine files. I could make several of these recipes and put them into fun glass jars. They would not need to be refrigerated, so I can make them as I have the time. These recipes would make a nice gift for anyone—they don’t have to be on a reduced sodium diet to enjoy these seasoning mixtures. You may want to try this too.





  • 3 teaspoons dry mustard
  • 3 teaspoons onion powder
  • 3 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground basil

Mix thoroughly. Store in salt shake and use in place of salt.



  • 1/2 tsp. sweet leaf basil
  • 1 Tbsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ground marjoram
  • 1/2 tsp. ground black pepper

In bowl, crush basil until fine. Stir in rest of ingredients. Spoon it into a shaker. Use to season meat, chicken, fish, casseroles, vegetables and salads.



  • 2 Tablespoons leaf oregano
  • 2 Tablespoons parley flakes
  • 4 teaspoons sweet leaf basil
  • 4 teaspoons leaf tarragon
  • 1 teaspoon leaf sage
  • 4 Tablespoons onion powder
  • 4 teaspoons garlic powder
  • 2 teaspoons ground marjoram
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon ground thyme

In bowl, combine oregano, parsley flakes, basil, tarragon and sage. Crush with fingers until fine. Stir in onion powder, garlic powder, marjoram, pepper and thyme until blended. Spoon it into a shaker. Use to season meat, chicken, fish, casseroles, vegetables and salads.

REF: Tone’s Spices 1986


ORIENTAL SPICE                                       Sodium: About 1.6 mg per teaspoon

  • 1 teaspoon fresh grated lemon peel
  • 1/4 teaspoon anise seed, crushed
  • 1/4 teaspoon fennel seed, crushed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Combine all ingredients. Refrigerate in covered container. To use, sprinkle as desired over poultry or meat stir-fry dishes.


SHAKER SPICE BLEND                                         Sodium: 1.78 mg. per tsp.

  • 5 tsp. onion powder
  • 2 1/2 tsp. garlic powder
  • 2 1/2 tsp. paprika
  • 2 1/2 tsp. dry mustard
  • 1 1/4 tsp. thyme leaves, crushed
  • 1/2 tsp. ground white pepper
  • 1/4 tsp. celery seed

Mix thoroughly and place in shaker for use at table on main dishes or vegetables.


HERBED SEASONING                                           Sodium 0.65 mg. per teaspoon

  • 2 Tbsp. dried dillweed/basil leaves, crumble
  • 2 Tbsp. onion powder
  • 1 teaspoon dried oregano leaves, crumbled
  • 1 teaspoon celery seed
  • 1/4 teaspoon grated dried lemon peel
  • Pinch freshly ground pepper

Combine all ingredients in small bowl and blend well. Spoon it into shaker and use with poultry   and fish. Store it in a cool dry place.


SPICY BLEND                                                          Sodium: 0.59 mg. per teaspoon

  • 2 Tbsp. dried savory, crushed
  • 1 Tbsp. dry mustard
  • 2 1/2 tsp. onion powder
  • 1 3/4 tsp. curry powder
  • 1 1/4 tsp. fresh ground white pepper
  • 1 1/4 tsp. ground cumin
  • 12 tsp. garlic powder

Mix thoroughly and place in shaker. Store it in a cool, dry place. Use in main dishes.


HERB ‘N’ LEMON SEASONING                           Sodium: 1 mg per teaspoon

  • Grated peel of 1/2 lemon
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano or basil leaves, crushed
  • 1/2 teaspoon dried marjoram leaves, crushed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper

Combine all ingredients. Refrigerate in covered container. Sprinkles desired over meat, poultry or fish before broiling or baking.

REF: Altering Recipes Pm 1064



  • 1 1/2 Tbsp. thyme
  • 1 1/2 Tbsp. marjoram
  • 1 Tbsp. rosemary leaves
  • 2 tsp. ground sage
  • 1 tsp. ground black pepper



  • 1 tsp. cloves
  • 1 tsp. ground black pepper
  • 1 tsp. ground coriander
  • 2 tsp. paprika
  • 1 Tbsp. rosemary



  • 2 tsp. garlic powder
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. powdered lemon rind

I hope you have as much fun making gifts as I will.  Merry Christmas.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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