Try Our New Seaweeds

Happy Thursday Bloggers And Seaweed Lovers!

February 2010 brings us 4 new edible seaweeds to add to our already exciting list of edible seaweeds and seaweed powders at www.SharpWebLabs.com and www.FloridaHerbHouse.com!
We are proud to now stock organic Alaria, Digitata, Laver, and Rockweed seaweeds for your health and nutritional needs! We also will have organic toasted and raw nori sheets ready for your recipes. All our seaweeds are packed to order and the best we have tried!

Alaria Kelp is a tasty, versatile sea vegetable that provides a rich source of minerals and iodine. Its traditionally used in soups, seafood chowders sauces and salads. Use to thicken and enhance flavor. Toss a 1/4 cup of small (1/4") pieces into a pot of Manhattan Clam Chowder or cut into a stir-fryAlaria is a winged kelp that grows in the lower inter tidal and upper sub tidal zones on exposed rocks. The term winged refers to the rows of spore bearing leaf-like sporophylls that grow on the stipe. The stipe is just above the holdfast that's attached to the rock. The edible part of the plant can grow to a considerable length however sea vegetable quality Alaria is picked when it is younger and generally smaller. It is characterized by a gold brown color and has a tough narrow mid-rib along the entire length of its blade.Alaria Kelp color varies when dried between a very dark green to almost black.

Each Sea Vegetable comes with serving suggestions and a recipe on the back. Kelp is an excellent source of several minerals and micronutrients especially iodine, and its quite tasty!

Alaria Kelp Recipes
Marinated Alaria Recipe
A good appetizer or salad
Dried Alaria
½ Cup Rice Vinegar
1/5 Cup Soy Sauce
1 tsp. Sugar
1 tsp. Salt
optional: thinly sliced CucumberButter lettuce leaf or other tender green

Use scissors to cut dried Alaria seaweed into thin strips and place in bowl. Cover with warm water to rehydrate. Drain water. In small bowl or jar combine rice vinegar, soy sauce, sugar and salt, mixing well. Pour over rehydrated Alaria. Serve with wheat crackers as an appetizer. As a salad add thinly sliced cucumbers and serve on a leaf of butter lettuce. Garnish with sliced green onion. Serves 2.


Alaria Seafood Chowder Recipe
Hearty Seaweed Dish
10 - 15 grams Dried Alaria cut in small pieces
1 Onion diced1 Carrot sliced2 Potatoes cubed
1 cup Water
1 cup Clam juice or Clamato
2 tbsp Butter
180 grams Canned clams, un-drained
450 grams Fish (halibut, cod or salmon)
1 ¼ cup Evaporated milk
2 tbsp Green onion chopped
1 tsp Paprika

Add salt and pepper to taste Bring water, alaria, onion, carrot, potato, clam juice and butter, to a boil. Cover, and simmer at med heat until potatoes begin to soften. Stir in fish and clams, and simmer another 10 minutes. Stir in milk, chives and paprika and add salt and pepper to taste.If the mid rib of Alaria is used you should soak the Alaria for about half an hour. Use the water you soak the Alaria in for the soup.

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You Will Love Our Hijiki Seaweed!

Happy Monday from you seaweed lovers http://www.sharpweblabs.com/ and http://www.floridaherbhouse.com/! We love our seaweed and hope you will too! Our all natural and fresh freeze dried Hijiki seaweed is a hit in our herb shop and now is making waves in our online stores! Try some Hijiki today to enhance your immune system and overall health.

Hijiki is a porous, black seaweed with a surface that is less viscous but has more texture than other seaweeds. It is normally sold dried and should be reconstituted with water before use. Hijiki contains a lot of calcium and fibre. It also contains a high level of iron. Hijiki is normally simmered with chopped vegetables such as carrots, fried tofu and beans, and seasoned with soy sauce and mirin, and served as a tasty side dish.

Hijiki is a seaweed, similar to arame seaweed. Hijiki is a black, slightly bitter tasting seaweed and is sold dried in short course strips. Hijiki is best used in dishes that require slow cooking. The Okinawa people simmer hijiki with soybeans and vegetables. They soak the soybeans and hijiki overnight. Hijiki like other seaweeds is a rich source of iron, protein, calcium, zinc and iodine. Hijiki is also a good source of Lignans which help battle cancer.

Have A Great Day!

Try The World's Best Seaweed Now!

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Irish Moss Seaweed - Tastes Better Than It Looks!

Happy Sunday blogger friends! It is another overcast rainy day here at www.FloridaHerbHouse.com located in "Rainy Florida"! It seems the recession is showing some signs of relief as our sales are up about 15% this month from the previous month. We have decided to fight the recession by doing the opposite of most and expanding our herb store with over 200 new and exciting products. We have added four new seaweeds to our shelf and cooked up a fresh plate using our fresh dried Irish Moss seaweed last week.
If you are like me then try not to relate the look of food to its taste. I must say the salad we made using our Irish Moss was a delightful treat! Without exaggeration I will also admit a sense of enlightened energy and well being after 2 days of eating this exquisite salad (ate the leftovers next day).
We found the recipe online and used about 1/4 cup Irish Moss seaweed for the salad. You are actually creating a jelly type substance from the seaweed which is used in the salad. This is a rather interesting salad where the jelly is made from the agar in the Irish moss (also known as carragheen) which is then diced, mixed with the other salad ingredients and served on a bed of lettuce. Below is the ingredients which we used.

Ingredients:
1/4-1/3 cup fresh Irish Moss
juice of 2-3 lemons
organic lettuce leaves
organic spinach leaves
250g celery, finely diced
2 apples, cored and peeled, then dice
3 tbsp organic mayonnaise
parsley, garlic, salt, pepper to taste
chopped organic walnuts, topping

Prep:
Pick over the Irish moss then wash thoroughly to remove any excess salt. Place in a bowl and cover with hot water then set aside for 5 minutes.
After this time drain the seaweed then place enough of it in a clean bowl so that it can just be covered by the lemon juice. Set aside for several hours (after this time the Irish moss will have dissolved and the mixture will have set to a yellow jelly). Transfer to the refrigerator and chill for at least 150 minutes.
Take four chilled salad plates and arrange a few lettuce leaves on these. Dice the Irish moss jelly and arrange in the centre of the lettuce. In a bowl combine the apples, celery and mayonnaise. Divide between the salad plates then garnish with chopped walnuts and serve.

Please post comments to your custom Irish Moss salad recipe so we can try it! Thanks for all who shop us online at www.SharpWebLabs.com and www.FloridaHerbHouse.com for your specialty and organic nutrition needs!

Sincerely,

Stephen C. Sharp
Florida Herb House

Go Deeper Than Basic Kelp Seaweed

Happy Tuesday Bloggers!

Well for all you basic seaweed enthusiasts most will know right off the bat when someone mentions the word kelp or irish moss. These seem to be the two most common forms of edible seaweed available today. But for those wishing to expand their seaweed horizon to a new level then there are some new forms of seaweed now fresh in stock on our shelves at Florida Herb House or http://www.sharpweblabs.com/ - http://www.floridaherbhouse.com/.

We are excited to welcome four new premium wildharvested seaweeds, (HiJiki, Arame, Applewood Dulse, and California Sea Palm), to our herb stores. While not a common to their kelp brothers and sisters these seaweeds deliver as promised. Whether you are cooking a fine cuisine dish or simply want to reap the most vitamins and minerals per ounce then have a look at these.

Hijiki is a seaweed, similar to arame seaweed. Hijiki is a black, slightly bitter tasting seaweed and is sold dried in short course strips. Hijiki is best used in dishes that require slow cooking. The Okinawa people simmer hijiki with soybeans and vegetables. They soak the soybeans and hijiki overnight. Hijiki like other seaweeds is a rich source of iron, protein, calcium, zinc and iodine. Hijiki is also a good source of Lignans which are beneficial with respect to cancer.

Arame is a good introduction to seaweed because of its mild taste. It blends well with other flavors and is a rich source of iron. Arame can be steamed, sauteed, added to soup, or eaten in salads. Arame and all other seaweed, is a rich source of calcium, zinc and iodine. It is also a good source of Lignans which help fight cancer.
Because it comes from the sea, seaweed contains sodium. It should be avoided by anyone on a sodium-restricted diet. Wakame has the highest sodium content, with kelp having significantly less.

Our Applewood dulse is smoked in a applewood scent and is truly remarkable. This dulse from the northern Atlantic is high in protein, iron, B-12, chlorophyll, enzymes, and fiber. Great raw, right out of the bag. Snip pieces and add to salads, eggs, or grains. Make an Almond-Waldorf Salad (recipe on package). Fry it for a vegetarian DLT sandwich!

Our California Sea Palm is in stock and ready for you to try. Similar to Kelp but different in taste this is a must try. A northern California treasure, noodle-like sea palm becomes a favorite of anyone who tries it. Enjoy its mild flavor. For a gourmet treat, cover ¼ oz sea palm with water, simmer for 5 minutes. Allow to cool. Peel sections of 1 grapefruit and toss with slices of 2 avocados. Add sea palm whole or in pieces. Sprinkle liberally with sea salt or table salt. Exotic!

Sincerely,

Stephen C. Sharp

www.SharpWebLabs.com

www.FloridaHerbHouse.com

Try Dulse For A Healthy Pulse!

Happy Monday Bloggers!

We have been working hard to keep up with the unusual high demand for our edible seaweed's during this economic depression. A typical day at http://www.floridaherbhouse.com/ and http://www.sharpweblabs.com/ involves about twice the packaging of our edible seaweed orders than that of one year ago and for that we thank you the consumer!

This month has been the "Month Of The Dulse"! One of the more popular edible seaweed products we sell is dulse flakes and dulse powder. This is truly an amazing seaweed with a wealth of "B" vitamins and healthy minerals. More specifically dulse seaweed contains calcium potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E.

Dulse seaweed comes from a sea vegetable that has a fine distinct taste of seaweed. Stephen C. Sharp the founder of Florida Herb House enjoys the flavor of this great seaweed especially when sprinkled on a fresh salad. Dulse powder is worth trying for the nutrients alone. You may find that you either love it or dislike it. If you dislike it, don't waste the powder, add it to your garden or plants. Rhodymenia palmata which is a red seaweed found along both coasts of the North Atlantic; a salty confection made from this red algae is also called dulse. Shaped like the palm of a hand, it has the texture of thin rubber and is approx. 5-15 inches in length. Growing on rocks, mollusks, or larger seaweeds, dulse attaches by means of disks or rhizomes. It is commonly dried and eaten raw by North Atlantic fishermen.

Tips How To Use Our Dulse Seaweed:

1) sprinkle on salad or add to salad dressings

2) add to soups, stews, chowders and casseroles

3) add to fish sauces for sea flavor

4) bake in breads

5) complements most cheeses, nuts and seeds, potatoes, tomatoes, most seafoods, most fruits, all salads, all sea vegetables

Below Are Some Helpful Dulse Recipes From Our Friend Roland.

We Have Tried Many Of These Recipes And They All Are Delightful!

Enjoy!!

Dulse Chowder - 2 cups milk2 cans condensed cream of chicken soup2 6oz. cans of clams, undrained1 oz. Roland's DULSE1 10oz. can of peas, undrained1 cup white wine (dry) Pepper to taste.In saucepan or Dutch Oven, stir milk into condensed soup. Add DULSE, cook and stir over medium heat.Simmer uncovered for 10 minutes, stirring occasionally. Add undrained clams, peas, wine and peppers. Simmer 5 more minutes and serve. Serves 8
Baked Scallops..Roll 1 lb. Scallops in a mixture of;1/2 cup flour2 tsps. Roland's DULSE Flakes1/4 tsp. pepperPlace scallops in pan, add;4 tbsps. cream or canned milk4 tbsps. fine bread crumbs4 tbsps. butterSprinkle with DULSE FlakesBake at 400 for twenty minutes.

Lobster Casserole - 1/2 cup butter1 small onion

dried

1 1/2 tsp. flour

1 1/2 cups milk

1 pkg. frozen fish fillets (cut in pieces)

1 can lobster

2 tsps. Roland's DULSE Flakes

1 can mushroom pieces (drained)

3 medium raw potatoes, slicedMelt butter, add onion, stir in flour and milk until thickened. Arrange lobster and fish in buttered casserole, sprinkle with DULSE Flakes and mushrooms. Pour half the sauce over fish, layer with potatoes. Pour over remaining sauce. Bake 375 for 50 minutes.

Fisherman's Brewis

2 cups salt pork

2 lbs. fresh cod fillets

5 slices hard bread

2 tsps. Roland's DULSE Flakes

Soak hard bread in water overnight.

Fry fat pork until a little brown. Add fish and cook until you can remove bones. Add hard bread, bring to a boil. Mash right away. Garnish with DULSE Flakes and serve. Can be cooked within 30 minutes.

Hawaiian Casserole

Place in buttered casserole;

1/2 cup drained pineapple

Combine;

2 cups cooked flaked sole

1/4 cup evaporated milk

2 tsps. Roland's DULSE Flakes

1/8 tsp. pepper Place fish mixture on top of pineapple.

Combine;

1 cup mashed potatoes

1 well beaten egg

2 tbsps. milk

Spread potato mixture on top of fish.Top with 1/4 cup grated cheddar cheese Sprinkle with DULSE Flakes Bake in preheated oven 350 for 30 minutes.

Fish Cakes

Combine:

1 1/2 cups cooked flaked salt cod

1 1/2 cups mashed potatoesAdd;

3 tbsps. finely grated onion2 tsps. DULSE Flakes

1/8 tsp. pepper

1 beaten eggMix well and form into

6 flattened balls or cakes.Roll in finely crushed corn flakes.

Fry over moderate heat for 4-5 minutes on each side.

New Orleans Shrimp And Dulse Chip Dip

1 4oz. (113g.) can shrimp (drained)

2 tbsps. salad dressing

2 tsps. prepared mustard

1 tbsp. vinegar

1 tbsp. chopped onion

1/4 stalk celery, minced

1 tbsp. Roland's DULSE Flakes. Mix all ingredients, refrigerate for at least 3 hours. Mix again before serving.

Fish Chowder

Peel and cut 7-8 medium potatoes

Peel & chop 1 medium onionPut in pot of water along with;

1 tbsp. Roland's DULSE Flakes

dash of pepperdash of saltCook until potatoes are half done then add 1 fish fillet.When cooked, add 1 can of milk and 1 tbs. butter. Serve with rolls or crackers.

Your Friends,

http://www.floridaherbhouse.com/

Seaweed For Dinner Anyone?

Happy Monday Bloggers!

From all your friends at herb heaven http://www.floridaherbhouse.com/ and http://www.sharpweblabs.com/ we are here to share a quick article on our newest seaweed in our store Ulva species also known as Sea Lettuce. Most people hear the word seaweed and think "Kelp" which is the most common form of sea vegetation if you will.

Sea Lettuce gets its name from bearing a resemblance to lettuce that you would buy in a supermarket. Although the colors can range from white to black when dried by the sun it remains green throughout most of its life underwater. This fascinating algae lacks any definitive rooting system and can be found on top or under the water. Records of this seaweed have been recorded as deep as ninety feet!

So now for the nutrition side of sea lettuce. Yes this seaweed algae has nothing but the good stuff. When used in soups and salads a few times per week many will actually feel the difference inside their body as far as increased energy and wellness. Some claim they sleep better and awake more robustly also as well as function more productive throughout the day. So what kind of nutrients are actually in sea lettuce you ask? Well first off sea vegetables contain up to 25 times the vitamins and minerals of land vegetables. Gram for gram, they are higher in vitamins and minerals than any other class of food. Also sea lettuce contains significant amounts of protein and fiber which makes it a super food in a class of its own. All our sea lettuce is harvested from clean unpolluted waters with no chemicals or additives.

Below you can find our two favorite all time sea lettuce recipes. Enjoy!

Sea Veggies
2 Tbsp (30 mL) butter, unsalted

2 Tbsp (30 mL) sunflower oil

1/2 tsp (2 mL) garlic, minced

4 cups (400 g) kale, stem removed, coarsely chopped

2 Tbsp (30 mL) dried wild blueberries

2 Tbsp (30 mL) sunflower seeds, lightly toasted

1/4 cup (60 mL) vegetable or chicken stock
Place butter and oil in medium skillet over medium heat. Once butter has melted, add garlic and saut for 3 minutes. Add remaining ingredients, except vegetable or chicken stock, and cook until kale is wilted or about 3 to 4 minutes. Add stock and cook until liquid is reduced by 90 percent.

Salmon -n- Sea Lettuce
6 - 5 oz (140 g) pieces wild chinook salmon
Preheat oven to 400 F (200 C). Cut sea lettuce crust into pieces approximately the same size as the salmon. Place the crust on top of the salmon. Bake for 8 to12 minutes, depending on the thickness of the fish.
Divide sauted vegetable mixture among 6 plates. Place crusted salmon on top of mixture. Drizzle about 1 1/2 oz (45 mL) of sea lettuce oil around salmon, and serve. Serves 6.

Have a SeaSensational Day!

Sincerely,

Stephen C. Sharp

FloridaHerbHouse

SharpWebLabs

Wakame Soup? - Are You Wakkked?

Hello from www.FloridaHerbHouse.com and www.SharpWebLabs.com your global suppliers of all things organic and natural and more! On occasion we do get the urge to try some new recipes and this weekend we introduced some friends to Wakame Soup using our very own Wakame Flakes.

Believe it or not it was very very good not to mention the ultimate health and immune boost! I think I would live to 100 if I had a bowl every day but that would ruin the delight.

Anyway we are here to share our own recipe for those who are now incorporating seaweed into their diets as the horror of processed foods and depleted farm soils get worse each month.
Send us your feedback with your Wakame soup experience!

Best part is that it is simple to make!

32oz Water (Filtered Is Best)
2 Tbsp Wakame Flakes
1 Tbsp Nori Flakes
1 Tbsp Miso (This is a soybean paste.)
1/4 Cup fresh tofu (Optional)
Dash Sesame Oil.
Dash Organic Lemon Pepper
Dash Organic Onion Powder
Dash Organic Garlic Powder
Dash Organic Peppercorn
Sea Salt to taste
Stir the Miso in a little cold water.
Simmer all ingredients.
Garnish with Sesame oil if needed.
Add a couple Chive Rings on top for display.

Your Friends!

www.FloridaHerbHouse.com