Roasted Duck With Orange Saffron Sauce!

We just tried this recipe using our very own Florida Herb House Saffron Threads and it was delicious. Well maybe amazing was a better word or "mouth watering"! Our saffron is on sale this summer at over 30% off suggested retail prices! If you decide to purchase some of our saffron from www.FloridaHerbHouse.com or www.SharpWebLabs.com then the recipe that follows below is a must try!!!

WHAT YOU WILL NEED:

• 2 medium ducks



• 1 quart orange juice


• Zest of 1 orange or lemon, ground fine


• 1/4 or more chili peppers, minced fine


• 1/4 cup honey


• 1 small handful flour


• 1/2 teaspoon saffron threads


• 1/4 cup boiling water


• 1 or 2 sprigs fresh thyme, chopped fine (optional, but much better)


• Pinch of salt, if necessary (It depends on how salty the duck is.)



COOKING DIRECTIONS:

1. Preheat the oven to hot.


2. The duck will usually have the stumps of many feathers still attached. To remove them, singe them on an open gas burner and then pull them with your fingers, if necessary.


3. Cut the duck down the full length of the breast side, then flatten the duck.


4. Prick the skin side of the duck in many places with a fork.


5. Mix the juice, zest, salt, pepper, honey, and thyme, if used.


6. Cover the ducks in the juice mixture and marinate for a half hour. Reserve the marinade.


7. Place the ducks skin side up on a wire mesh above a cookie sheet or large baking pan, so that the fat can drip down and not be in contact with the ducks.


8. Place in the oven, lower the heat to moderate, and roast for an 1 hour or until the ducks are well browned.


9. Place 1/2 of the pan drippings from the duck, without any charred bits, into a sauce pan or frying pan.


10. Stir the flour into the drippings over a moderate flame. Don't allow the flour to brown.


11. Gradually stir the reserved marinade into the drippings and flour.


12. Soak the saffron in the water for 15 minutes, then mix the saffron and its water into the marinade mixture.


13. Heat to a boil, then immediately reduce the flame and simmer for 5 minutes.


14. Taste and salt if necessary.


15. The ducks can be carved either in the kitchen or at the table. Serve the sauce separately in a sauce boat.

 










Stephen Sharp
Florida Herb House

Spearmint Leaf - A Wonderful Scented Herb!

Our Spearmint Leaf Smells Great!!

We love making spearmint leaf tea with our organic grown cut leaves. Our spearmint leaf is probably one of our top 10 selling herbs for 2010. Spearmint is the best known herb among all the varieties of mint, in the mint family. Native to Europe and Southwest Asia, spearmint is a herbaceous rhizomatous perennial plant that grows to a height of 30 to 100 cm. The plant bears small leaves measuring 5-9 cm in length and 1.5-3 cm in width. The leaves have a mild, sweet fragrance and aroma. Spearmint is used either in its fresh or dried form for seasoning various delicacies.

Try making spearmint tea by putting a tablespoon of leaves into boiling water and letting it steep for 15 min. Don't let the water boil. Experiment with dropping a few leaves into hot/boiling water, steeping for 5-15 minutes and seeing how many leaves and how many minutes it took to steep before you liked it.

Spearmint is native to the Mediterranean region and was cultivated throughout the Roman Empire. The Spearmint plant grows to about two feet in height, with short, bright green leaves and small, compactly-arranged flowers. Spearmint is easy to cultivate and grows well in most types of soil and is, in fact, sometimes considered a weed in America.


Today, Spearmint is used for culinary purposes by people across the world. The leaf is used as a flavoring in many dishes, candies and beverages, and it is also an ingredient in cosmetics. Medicinally, Spearmint Leaf is similar to Peppermint in action, though it is considered to be milder. For this reason, Spearmint Leaf has traditionally been used for stomach aches in children. A decoction of Spearmint Leaf was formerly gargled to keep gums healthy and whiten the teeth, and it is still used in many toothpastes. Spearmint Leaf is primarily used to reduce fevers and to aid in digestion.

It is the essential oil menthol present in spearmint that relaxes the smooth muscle, thus relieving symptoms of stomach aches, muscle spasms, IBS, etc. The phytonutrient, Perillyl alcohol, a monoterpene, present in the mint leaves is shown to inhibit the proliferation of cells in lung, pancreatic, liver and skin killer cells. The essential oil, menthol, also has an anti-bacterial property. Spearmint leaves are a very good source of beta-carotene, a precursor of Vitamin A. It enhances the eye sight, fights against acne, results in smooth radiant skin and also a good source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, maintains the elasticity of skin and blood vessels, increases the absorption of iron from the intestines and prevents bruising of the skin.

Florida Herb House
www.SharpWebLabs.com
www.FloridaHerbHouse.com

Choosing The Best Herbs - Florida Herb House

Howdy Herb Lovers And Bloggers Alike!

The botanical definition of herbs is that a herb is any annual or perennial plant with a non-woody stem. However, culturally, the term herbs has come to cover plants which have a specific benefit to us humans. This covers plants which can be used purely as food, but can also include plants which have medicinal benefits, or can be used for cosmetic purposes, or plants which have particular aromatic properties. Whether used for their pleasant aromas, to create a natural garden of medicinally beneficial plants, or for their amazing health benefits you have to be vigilant and use wisdom when choosing your healing and holistic herb. Follow our simple guide below!

Before you buy "Cheap Herbs And Spices" because you can save a buck or two ask yourself and the store you buy from these 5 important questions.

 1) Are the herbs and spices stored away from light?
Florida Herb House stores all their precious herbs and spices in dark rooms. This ensures the most powerful products arriving at your door with the highest quality flavor and nutritional value! Many larger herb companies simply do not have the means to keep their herbs and spices in dark rooms because their warehouses are simply too large. Our small storage space is under 2500 sq. ft. and is easily manageable with respect to perfect temperature, humidity, and light conditions. Most herbs are sensitive to light and their nutrients are broken down when left exposed to sunlight and artificial light!

 2) Are the herbs and spices stored in cool low humidity conditions?
Florida Herb House stores all their precious herbs and spices in optimal conditions which include temperatures that do not exceed 75 degrees Fahrenheit or go below 65 degrees Fahrenheit as well as dehumidifiers for the highest level of quality herbs and spices delivered to your door. Trust Florida Herb House for the best herbs and spices your dollar can buy!

 3) Are the herbs and spices truly organic certified?
All of the herbs and spices purchased from Florida Herb House marked "Organic" are organic certified through "QAI" Quality Assurance International and "OTC" Oregon Tilth Corp. We always have a copy of the organic credentials on file for anyone wishing to view it. Any herbs and spices that we sell which are not organic will be clearly marked as "Wildharvested", "Cultivated Without Chemicals" or "All Natural".

 4) How are the herbs and spices I am buying packed and shipped?
All of Florida Herb House's herbs and spices are packed fresh to order in our exclusive flavor savor foil packets. These packets are completely recyclable and use about 1/10th the plastic of a typical two ounces spice jar. Most of our packets are resealable also for convenience. Only our small two ounce packets are not resealable as they are designed to be poured into your existing spice jars which helps "Save The Earth"!

 5) Is there a certificate of analysis for the herbs and spices I am purchasing?
All Florida Herb House's herbs and spices have a valid "COA" (certificate of analysis) available to anyone wishing to have one. These COA's list the complete analysis of each herb/spice including tests for appearance, aroma, moisture, lead, ash, mold, bacteria and more. Should any of our herbs ever fail any of these tests then they are not on our shelves!

Stephen Sharp
www.FloridaHerbHouse.com
www.SharpWebLabs.com
www.eSuperFoods.com

Chipotle Chili Peppers

You have probably heard the name "Chipotle" thrown about on your favorite food show or on the Food Network channel. Yes the Mexican chipotle chili pepper has gained much attention in the USA as a true spice.


Basically the chipotle pepper is a Mexican chili pepper which dated back to the Aztec era. These little peppers were loved by many then as they are today. Ancient history claims the Aztecs smoked the chipotle because the fleshy outer skin was prone to rot. Once smoked these little jalapenos provided a nice "punch" to any meal.


It is thought that chili peppers made their first appearance around 7,000 BC in Mexico. The first European to discover Chili Peppers was Christopher Columbus in America in 1493. It is said that he was actually looking for an alternative to black pepper. What he found was a small hot pod in which he called the "pimiento" after the Spanish word for black pepper. Within a century, chili peppers' popularity had spread worldwide.

 

[Chee-POT-tleh] peppers are smoked jalapeno chili peppers and are also known as chili ahumado. Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan. Most of the natural 'heat' of the jalapeno is retained in the drying process. Typically it is about 5,000 to 10,000 Scoville Units. This is considered a "medium" heat in comparison to other chilies.

Did you know these delightful little chili's are referred to as berries by many botanists? Yes botanists call them berries while others refer to them as fruits. The produce industry knows them as vegetables, but when they are dried,chefs call them a spice.

The botanical classification is "Capsicum Frutenscens". The word "capsicum" means that the pepper in question has a quantity of capsaicin in it. Capsaicin is the common name for the chemical component in chili’s that produce the "WOW" in peppers. The "hotness" of the pepper is measured on a scale called HU (Heat Units) or "Scoville Units" The more milder pepper, like the Bell Peppers range from 100 - 1,000 scovilles units. While the hottest peppers, like the Jalapeno and habanero, range from 5,000 - 300,000 scoville units.


Capsaicin is most commonly thought to be found in the seeds of peppers. It is most plentiful in the white ribs and seed coatings. If you want to make a Jalapeno less hot, simply scrape the seeds and stuff out. The same can be done with all peppers. This doesn’t necessarily mean that your Habanero is now mild though.


If you are as unlucky enough to burn your mouth on a hot chili then immediate consumption of dairy products like milk, sour cream or ice cream will help. The more fat in the product the better. Also, starchy foods tend to absorb the heat! A popular Mexican cure is to consume beer to cool the burn! Remember this tip: The smaller and thinner the pepper, the hotter it will be!


Want to try some of the hottest peppers on the planet? Try our Bird's Eye Chili's or Bird's Eye Powder at Florida Herb House or online at www.FloridaHerbHouse.com and www.SharpWebLabs.com in your next spicy recipe!

TRY THIS CHIPOTLE HOT SAUCE RECIPE!
ITS AN A+!!!

3 to 4 tablespoons Florida Herb House organic chipotle powder
2 teaspoons ground Florida Herb House organic cumin
2 teaspoons Florida Herb House organic black pepper
2 teaspoons kosher =OR= 2 teaspoons sea salt
1/2 teaspoon Florida Herb House organic ground cardamom

1/2 teaspoon Florida Herb House organic fenugreek

1/2 teaspoon Florida Herb House organic nutmeg
1/2 teaspoon Florida Herb House organic cloves
1/2 teaspoon Florida Herb House organic cinnamon
1/2 teaspoon Florida Herb House organic allspice

1/2 teaspoon Florida Herb House organic coriander

1 1/4 cups Florida Herb House organic cayenne pepper
3 tablespoons Florida Herb House organic paprika
6 cloves Florida Herb House organic garlic minced
2 cups water

3 tablespoons peanut oil

When you prepare this intoxicating, brick-red chili sauce, be sure to use your overhead stove fan or open all the windows. You might also want to tie a scarf around your nose and mouth while heating the spices in the sauté pan.

Place the red pepper flakes, cumin, black pepper, salt, cardamom, fenugreek, nutmeg, cloves, cinnamon, allspice, and coriander in a medium, heavy-bottomed nonstick sauté pan. Cook over moderate heat, stirring constantly, until their aroma fills the air and the color has darkened slightly, about 4 minutes. Transfer to a blender and set aside.


In the same pan, heat the cayenne pepper and paprika over moderately low heat for 4 to 5 minutes, stirring constantly. Add to the spice mixture in the blender along with the garlic, water, and peanut oil. Puree until smooth, stopping occasionally to scrape the sides of the container.


Return the pureed mixture to the sauté pan and cook over moderately low heat for 10 to 12 minutes, stirring frequently to prevent the sauce from burning. Remove from the heat and cool to room temperature. Store in a tightly sealed container in the refrigerator for up to 5 months.

 



Stephen Sharp
Florida Herb House

www.SharpWebLabs.com

www.FloridaHerbHouse.com

World's Best Elderberry Pie

Here you will find one of the best Elderberry Pie and Elderberry Wine recipes in the world!
Our Elderberries Are Certified Organic, In Stock And Ready To Ship In Our Flavor Savor Containers! All our herbs are true certified organic by CCOF, OTCO and certified NOP Kosher! All herbs are free from irradiation and ozone treatment, sulfur, gasses and other sanitary chemicals! Unsurpassable in color, depth, taste and aroma! Guaranteed fresh and not from "warehouse stock" Processed and handled according to strict organic standards! Analyzed for quality, safety and true botanical identity by the best in quality control!

Buy Organic Elderberries On Sale - 1 Lb

Our Favorite Elderberry Pie Recipe!
Ingredients
2 1/2 cups organic elderberries
3 tablespoons organic lemon juice
3/4 cup white organic sugar
2 tablespoons organic flour
1/8 teaspoon organic salt
1 recipe pastry for a 9 inch double crust pie

Directions
1. Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with pastry.
2. Combine berries and lemon juice. Pour into shell. Mix sugar, salt and flour. Sprinkle over berries.
3. Cover with top crust. Seal and flute edges. Cut a few small steam vents in the top.
4. Bake at 425 degrees F (220 degrees C) for 10 minutes, reduce oven temperature to 350 degrees F (175 degrees C) and bake 30 minutes longer.


Make Your Own Elderberry Wine!
FRESH ELDERBERRY WINE (recipe to make one gallon of wine)
250 grams of Dried Organic Elderberries
White Granulated Sugar 1 kilo for dry wine
Or White Granulated Sugar 1.25 kilos for a medium wine
Or White Granulated Sugar 1.5 kilos for a sweet wine
Citric Acid (1 teaspoon)
Yeast and Yeast nutrient
Water
1 Campden Tablet
Potassium Sorbate (Stoppitt) as directed

EQUIPMENT NEEDED TO MAKE ONE GALLON OF WINE
5 litre/1 gallon white plastic food grade bin and lid
5 litre/1 gallon demijohn either glass or plastic
Cork with hole and airlock
Fine nylon Straining bag
Syphon
Hydrometer/Trial Jar (Optional)


RECIPE
Strip the fresh elderberries from the stalk by using a culinary fork, then weigh the berries and crush them in a food grade white polythene bucket. If using dried elderberries or sloes put them directly in the bin and pour on 2 pints of boiling water and dissolve the amount of granulated sugar required. Once cool - approximately 21C (75f) add the yeast, yeast nutrient and citric acid.

Cover well and leave in a warm place to ferment for 4/5 days.

Strain of the liquid into a glass demijohn, top up with cool boiled water and fit a cork and airlock. Continue to leave to ferment for approximately 4 to 6 weeks. When the wine has finished fermenting (test using a hydrometer, the reading should for a dry wine read 0.998sg.). Rack again in one months time. The wine should be stored in either a glass demijohn or bottled. If storing in a demijohn, top up with cool boiled water or red wine up to the neck of the demijohn and add one campden tablet and 1/4 teaspoon of Stoppit. Rack again in two months time. The wine can be sweetened if necessary . This wine can be drunk within 3/6 months or left to mature

TIP: Adding an extra kilo of blackberries (2lb) at the bucket stage makes an excellent Port style wine

Have a fun Tuesday!

Stephen Sharp
www.FloridaHerbHouse.com
www.SharpWebLabs.com

Lemon Balm - A True Lemon Spice

Happy Thursday Here From Florida Herb House!

After packing up 10 lbs. of our organic Lemon Balm today for one of our customers we suddenly noticed the entire room smelled like a refreshing lemon grove. If you are a lemon lover and cook with lemon frequently then you must add lemon balm as an essential spice to your pantry! Our organic certified lemon balm is chopped and sifted and ready for your kitchen! You can purchase online at www.FloridaHerbHouse.com or www.SharpWebLabs.com! Shhhhh...... don't tell anyone but if you type in this code FLORIDAHERB at checkout you get an instant 10%-20% off!!!

Because of its delicate lemon flavor, lemon balm has lots of culinary applications where it works perfectly. Apart from using fresh leaves as an attractive garnish, Chopped fresh leaves can be used to to add zest to sweet or tangy dishes. It combines well with allspice, bay leaves, mint, pepper, rosemary and thyme. Fresh herbs with essential oils, however, are less potent and should be added at the end of cooking. A wonderful addition to fruit salads, green salads, herb butters, fruit drinks, sorbets. It can also be used in egg dishes, custards, soups and casseroles. It works well in stuffing's for poultry, lamb or pork. Its subtle flavour is a perfect for sauces and marinades for fish. Lemon balm and chervil are also good combination.

If you wish to grow lemon balm we had great success with an indoor plant. As an indoor plant, lemon balm offers a light lemon refreshing, uplifting scent to your home year round. Be sure to keep it in a sunny location, and don't let it go dry. To insure an even and regular supply of moisture, consider providing a wicking system for your plant. Use a quality prepared potting soil, and select a pot that's on the small side, five inches or less. Potted lemon balm does better when kept a bit crowded. If your plant starts to get leggy, it needs more sun.

Harvesting and Drying Lemon Balm
This resilient herb can be harvested throughout the summer months by snipping or pinching. It grows back quickly and tolerates heavy harvesting well.

Stephen Sharp
www.FloridaHerbHouse.com
www.SharpWebLabs.com

French Onion Soup Recipe

Okay well this is not one of our organic seasoning but after trying it we had to put it in our store. For anyone who loves a sensational bowl of French Onion Soup, you know the kind that is steaming hot with vapors of flavorful onions evaporating in the air and with the cheese that is cooked perfectly and darkened on the edges of the bowl due to the higher heat conductivity then you gotta try this onion base!

We do strive on offering organic, green friendly and all natural products but a few of our non-organic favorites are always available 24/7 online at our stores http://www.FloridaHerbHouse.com and http://www.SharpWebLabs.com.

Here is the recipe we used last night using our own onion base powder for a boost!


Prep: 20 minutes
Cook: 90 minutes
Serves 6-8


Ingredients
2 tablespoons butter
2-1/2 pounds onions, thinly sliced
4 cans (14-1/2 oz. each) beef broth, divided
2 tsp Florida Herb House's onion base
1 bay leaf
1 tbsp organic parsley
2 tsp organic thyme
2 tablespoons Madeira or sherry
Salt and freshly ground pepper
8 3/4-inch-thick slices French bread
2 cups grated Gruyere cheese

Directions
1. Heat oven to 400 degree F. On stove top, heat butter in a large saucepan over medium heat. Add onions and stir often until softened and golden brown, about 35 minutes. Increase heat to high and pour in 1/2 cup broth, stirring until most of the broth has evaporated and onions are browning again. Continue until you have used up 2 cups of the broth.

2. Wrap bay leaf, parsley, and thyme in cheesecloth. Add to soup, reduce heat to low and simmer, covered, 15 minutes. Season with Madeira and salt and pepper to taste.

3. Toast bread in oven on a cookie sheet, 5 minutes. Divide the soup among 8 ovenproof bowls. Sprinkle 2 tablespoons of cheese over each, then top with bread and 2 tablespoons more cheese. Place bowls on cookie sheet and bake until the cheese bubbles, 10 minutes. Makes 8 servings.

Stephen Sharp
www.FloridaHerbHouse.com
www.SharpWebLabs.com