At 6:25 PM -0800 17/12/03, Neil Abrahams wrote:

>Salt is used to bring out the flavor and nutrients from
>vegetables when making a broth, does anyone know of a way to do the same
>without salt?

I always add the juice of a lemon to my broths. I've heard (although I
haven't seen any science to back it up) that this little extra acidity
in the broth helps dissolve some minerals out of the bones.

 ...R.