Huge Sea Salt Sale! - Florida Herb House

FOR IMMEDIATE RELEASE
Contact:
Stephen Sharp
FloridaHerbHouse.com
5889 S. Williamson Blvd., # 1413
Daytona Beach, FL 32128
Phone: (888) 476-9414

SAVE UP TO 70% ON KOSHER, ORGANIC, AND NATURALLY FLAVORED SEA SALT!
Daytona Beach, FL - Florida Herb House has announced their biggest sale yet! Save up to 70% off retail prices on over fifty premium sea salts. This offer is good while supplies last. Stephen Sharp owner of Florida Herb House says, "We are very excited to offer some of the purest and finest sea salts in the world here at our little herb shop."
Florida Herb House stocks in house dozens of domestic and imported premium sea salts. Choose from the finest Sel Gris and Pink Himalayan sea salts to their full stock of Fusion naturally flavored salts. Stephen says, "The Fusion line of naturally flavored sea salt is truly a favorite of our customers. We have all the favorite flavors such as Wild Porcini, White Truffle, Vintage Merlot, Roasted Garlic, and Aged Balsamic sea salts. These salts are all created from all natural flavors and never have anything artificial added to them."

Florida Herb House is hoping to move more than two thousand pounds of their premium salts this year in hopes of beating last year's total sea salt revenues. In modern times everyone from gourmet chefs to health conscious families are making the switch to sea salt versus the more conventional sodium chloride "table salt" variety. When we asked why so many are choosing sea salt Stephen quoted, "We think people are more and more simply choosing their foods wiser. With so much mass production in the food chain there are too many bad things put into otherwise good foods. Sea salt offers much more than basic table salt. Sea salt is produced by the evaporation of seawater. It is used widely in cooking and baths. Sea salt offers a higher degree of minerals than basic table salt which is nothing but sodium chloride. The benefits of using sea salt have been proven over and over again."

If you are a chef, mom, or anything into "healthy" then check out www.FloridaHerbHouse.com and www.SharpWebLabs.com for their incredible sales. We decided our two favorite sea salts were the Alaea Hawaiian Sea Salt and the Fleur De Sel sea salt. These make any dish better! Florida Herb House avoids the expensive labels and glass packaging and packs their salts fresh to order in resealable foil packets. Using this technique they are able to pass huge savings on to their customers. Florida Herb House now stocks over 1500 organic and green friendly goodies.

Kelly Bell
PR Leap Press

Seaweed Soup - Yummy Or Yuck??

Howdy Bloggers!

Thanks from all of us here at Florida Herb House for reading our seaweed blogs! Mention this blog and get 10% off online at http://www.sharpweblabs.com/ or http://www.floridaherbhouse.com/ where we offer over 1500 organic and all natural products. We have been selling edible seaweeds in our herb store for about 3 years now. Their popularity has been increasing each year as more and more are learning about the vast nutrients available in seaweed. It is important you buy seaweed from a reputable store as it must be harvested, dried, and cleaned properly. Once this is done the result is a nutrient dense superweed!

Last week we decided to try some seaweed soup. We opted for a bowl of Korean style seaweed. While I am not the greatest fan of eating seaweed I will say that on some occasions after a good size helping of kelp or Bladder wrack I feel a rush of energy and vigor. Since we have already tried Kelp and Bladder wrack in soups and other dishes we opted to try our organic Dulse flakes for the soup. We found a base recipe online and began.

Here is what we used and it seemed to work well!

SERVES 4

1 oz Organic Dulse Flakes

6 cups Organic Chicken Broth

1/2 teaspoon Onion Powder

1/2 teaspoon French Onion Base Powder

1 teaspoon Minced Garlic

2 teaspoons Sesame Oil

1 tablespoon Soy Sauce

Sea Salt to taste

Soak the Dulse in water for two hours or until soft. Drain and rinse really well, as dried seaweed can come with a lot of dirt, just like spinach does. Then pour all ingredients into pot, bring to boil and then simmer for 5-7 Min's. We had this with a side of squash and zucchini as well as some wild brown rice. I am now a believer! It really tasted okay and may become a regular recipe amongst all Florida Herb House followers! Have a great day!!

Please send your comments if anyone has tried this with any suggestions or comments. :-)

Stephen Sharp

Florida Herb House

http://www.sharpweblabs.com/

http://www.floridaherbhouse.com/

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.

www.SharpWebLabs.com
www.FloridaHerbHouse.com

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!

http://www.sharpweblabs.com/

http://www.floridaherbhouse.com/

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/