Happy Monday Bloggers!
As many herb experts know that oregano is truly a member of the mint family one can not help to wonder why it tastes nothing like "mint". Oregano is traditionally used in hundreds of recipes especially Italian cuisine as well as a great spice for soups and sauces. You can buy the freshest dried oregano right at our "Florida Herb House" in Port Orange, FL or online at www.FloridaHerbHouse.com or www.SharpWebLabs.com! We would love to see you!
Oregano which comes from about 35 plants is widely cultivated in Europe as a culinary herb. Oregano is an upright perennial herb, growing to about 30 inches but can reach heights of six feet. It has square, red stems, elliptical leaves, and clusters of deep pink flowers. It thrives in chalky soils near the sea, and is gathered when in flower during the summer.
Marjoram is a woody perennial herb native to countries bordering the Mediterranean, but now widely cultivated, especially in Germany. Depending on the area of cultivation, there may be two crops per year. It grows to about twenty inches, having aromatic, light green, oval leaves and pinkish white flowers emerging from the upper leaf axils. The leaves have a mild sage-like flavour.
The oregano plants are well known food seasonings, as well as having a long history as medicinal plants. In China, they have long been used to treat fever, diarrhea, and vomiting.
Oregano was much used by the ancient Greeks, and had a more significant role in medicine than did marjoram.
The 18th century herbalist, K'Eogh described it as having a "hot, dry nature" considered good for stomach pains and the heart as well as for coughs, pleurisy, and "obstructions of the lungs and womb", and thought to be a "comfort" to the head and nerves.
In 1597, the herbalist John Gerard made an assessment of marjoram, saying that it was a remedy "against cold diseases of the brain and head" including that of toothaches. It was also thought to lower the sex drive.
www.FloridaHerbHouse.com
Monday, May 25, 2009
Monday, March 30, 2009
All Natural Cilantro And Cilantro Powder For Your Recipes!
Happy Monday Bloggers!
From all your health nuts here at herb and spice headquarters http://www.sharpweblabs.com/ and http://www.floridaherbhouse.com/ we welcome you to our blog. April we hope will bring more spice business in as the spring approaches and the outdoors become active again with picnics, parties, and fun filled festivals! With all these come of course what else.... Food, Food, and more Food. With food comes chefs be it beginners or the most seasoned cook out there (No Pun Intended). With cooking comes new recipes and wit new recipes comes our spices. With now over 600 specialty organic certified and natural herbs and culinary spices we are excited to welcome to our herb house our newest member Cilantro and Cilantro Powder!
We have been unable to get a quality cilantro spice that passes all our quality and taste tests but we have finally found one and expect it on our shelves by mid April 2009. So for those who have little or know real knowledge of this award winning spice lets talk about it!
Our good friend Branford who makes his own line of marinades, hot sauces, and barbecue sauces recently came out with a new cilantro sauce. We must say that is tasted better than it sounded and we wish Branford from BranfordsOrginals web site great success with this new creation!
Cilantro is from the parsley family but has an entirely different taste so we try not to use the two terms together much. Two terms that can be used together are corainder and cilantro. Actually the leaves from the corainder herb plant are called cilantro. The corainder plant that develop more slowly produce the leaves we harvest as cilantro. The plants that are allowed to develop longer have their seeds used as corainder seeds.
Cilantro is very popular in Mexico, Asia, and Italy as a garnish for delicious salsa, sauces for chicken and pork, and other great cuisines. Cilantro is usually added to recipes at the end to preserve its flavor.
Below is our favorite cilantro recipe!
Ingredients:
4 pork chops, trimmed of excess fat
Salt and pepper, to taste
1 tablespoon vegetable oil
1 bunch fresh cilantro, coarsely chopped and divided
1/2 red onion, chopped
Salt and pepper to taste
2 teaspoons ground cumin, divided
2 teaspoons chili powder, divided
2 medium tomatoes, coarsely chopped
Directions:
Heat vegetable oil in large non-stick skillet. Rub pork chops with salt and pepper. Place on hot skillet. Sear each side 2-3 minutes. Meanwhile, place half of the chopped cilantro, red onions, half the cumin, half the chili powder, and salt and pepper in bottom of crockpot. Place seared pork chops on top. Place chopped tomatoes, remaining cilantro, remaining cumin, remaining chili powder, and salt and pepper on top of pork chops. Cook on HIGH for 3-4 hours. Serve with Spanish flavored rice and steamed broccoli.
Directions:
Heat vegetable oil in large non-stick skillet. Rub pork chops with salt and pepper. Place on hot skillet. Sear each side 2-3 minutes. Meanwhile, place half of the chopped cilantro, red onions, half the cumin, half the chili powder, and salt and pepper in bottom of crockpot. Place seared pork chops on top. Place chopped tomatoes, remaining cilantro, remaining cumin, remaining chili powder, and salt and pepper on top of pork chops. Cook on HIGH for 3-4 hours. Serve with Spanish flavored rice and steamed broccoli.
Have A Spicy Day!
Sincerely,
Stephen C. Sharp
FloridaHerbHouse
SharpWebLabs
Thursday, March 12, 2009
Fenugreek Seed Powder - March Herb Of The Month
Happy Thursday Bloggers!
With this crazy recession and other horrible events occurring real time we pray for all who are suffering during these very hard times. Our sales at our nutrition wholesale discount stores http://www.sharpweblabs.com/, http://www.floridaherbhouse.com/, and http://www.kissmybees.com/ are down but we are working extra hard to weather this nasty economical storm.
For March Fenugreek has won our approval for our best selling herb. We have moves several hundred pound of this fantastic herb off our shelves this month. For those who are focusing their attention on health and well-being as so many are during these troubled times we are here to help you with any question you may have about our 700+ herbs, spices, seaweeds, seasonings, tinctures, and more!
We believe the rise in Fenugreek sales are due in part to many people simply switching to all natural health and healing alternatives. The maple aroma and flavor of fenugreek has led to its use in many baked goods, chutneys, confections, and imitation maple syrup. For culinary purposes, seeds are ground and used in curries. Young seedlings and other portions of fresh plant material are eaten as vegetables. The plant is quite nutritious, being high in proteins, ascorbic acid, niacin, and potassium.
Fenugreek is also used as a livestock feed. Fenugreek is generally recognized as safe for human consumption as a spice or natural seasoning and as a plant extract. Fenugreek also appears to be the herb that is most often used to increase milk supply. It is an excellent galactagogue, and has been used as such for centuries. Mothers generally notice an increase in production 24-72 hours after starting the herb, but it can take two weeks for others to see a change. Dosages of 3000mg-4000mg's per day are common. One way to determine if you're taking the correct dosage is to slowly increase the amount of fenugreek until your sweat and urine begin to smell like maple syrup. If you're having problems with any side effects, discontinue use.
Fenugreek can be used either short-term to boost milk supply or long-term to augment supply and/or pumping yields. There are no studies indicating problems with long-term usage. Per Kathleen Huggins "Most mothers have found that the herb can be discontinued once milk production is stimulated to an appropriate level. Adequate production is usually maintained as long as sufficient breast stimulation and emptying continues"
SharpWebLabs.com
With this crazy recession and other horrible events occurring real time we pray for all who are suffering during these very hard times. Our sales at our nutrition wholesale discount stores http://www.sharpweblabs.com/, http://www.floridaherbhouse.com/, and http://www.kissmybees.com/ are down but we are working extra hard to weather this nasty economical storm.
For March Fenugreek has won our approval for our best selling herb. We have moves several hundred pound of this fantastic herb off our shelves this month. For those who are focusing their attention on health and well-being as so many are during these troubled times we are here to help you with any question you may have about our 700+ herbs, spices, seaweeds, seasonings, tinctures, and more!
We believe the rise in Fenugreek sales are due in part to many people simply switching to all natural health and healing alternatives. The maple aroma and flavor of fenugreek has led to its use in many baked goods, chutneys, confections, and imitation maple syrup. For culinary purposes, seeds are ground and used in curries. Young seedlings and other portions of fresh plant material are eaten as vegetables. The plant is quite nutritious, being high in proteins, ascorbic acid, niacin, and potassium.
Fenugreek is also used as a livestock feed. Fenugreek is generally recognized as safe for human consumption as a spice or natural seasoning and as a plant extract. Fenugreek also appears to be the herb that is most often used to increase milk supply. It is an excellent galactagogue, and has been used as such for centuries. Mothers generally notice an increase in production 24-72 hours after starting the herb, but it can take two weeks for others to see a change. Dosages of 3000mg-4000mg's per day are common. One way to determine if you're taking the correct dosage is to slowly increase the amount of fenugreek until your sweat and urine begin to smell like maple syrup. If you're having problems with any side effects, discontinue use.
Fenugreek can be used either short-term to boost milk supply or long-term to augment supply and/or pumping yields. There are no studies indicating problems with long-term usage. Per Kathleen Huggins "Most mothers have found that the herb can be discontinued once milk production is stimulated to an appropriate level. Adequate production is usually maintained as long as sufficient breast stimulation and emptying continues"
SharpWebLabs.com
Sunday, February 1, 2009
Buy Coriander For Your Diet!
Hello Bloggers!
Happy Sunday to all! Go Cardinals! Anyway just a quick note on one of our very popular spices Coriander.
Did you know that Coriander was one of the first known spices to be used in the world? Yes it is one of the oldest documented spices in use today! Imagine if that little plant could talk! :-) We use Corainder in many of our recipes as well as sell lots of it in our herb store. We sell the organic Coriander powder here http://www.sharpweblabs.com/shop/coriander-seed-powder-organic-p-1632.html for $8.99 per pound. It comes packed in our reusable and resealable foil flavor savor bags.
The powdered version is used often for diet drinks believe it or not. Yes you can maybe help shed a few pounds with a fresh health smoothie with Coriander. Sounds funny though I will say! Try your next veggie or fruit smoothie with a little Coriander, Cinnamon, and Green Tea! Get all your specialty herbs and spices organic and all natural at www.FloridaHerbHouse.com or www.SharpWebLabs.com! We would love to talk to you!
Coriander is from the carrot and parsley plant family. It is actually called Chinese Parsley to many. The seeds and leaves can be eaten but they have different tastes. Coriander is quite nutritious, being rich in Vitamin C, calcium phosphorus and beta carotene. Research carried out in the United States suggests that Coriander may be beneficial for lowering blood-cholesterol. In lab experiments carried out with diabetic mice, Coriander also showed the effect of lowering blood sugar level. Coriander even contains antibiotic substances that can prevent some forms of food poisoning.
Sincerely,
Stephen C. Sharp
www.FloridaHerbHouse.com
www.SharpWebLabs.com
Happy Sunday to all! Go Cardinals! Anyway just a quick note on one of our very popular spices Coriander.
Did you know that Coriander was one of the first known spices to be used in the world? Yes it is one of the oldest documented spices in use today! Imagine if that little plant could talk! :-) We use Corainder in many of our recipes as well as sell lots of it in our herb store. We sell the organic Coriander powder here http://www.sharpweblabs.com/shop/coriander-seed-powder-organic-p-1632.html for $8.99 per pound. It comes packed in our reusable and resealable foil flavor savor bags.
The powdered version is used often for diet drinks believe it or not. Yes you can maybe help shed a few pounds with a fresh health smoothie with Coriander. Sounds funny though I will say! Try your next veggie or fruit smoothie with a little Coriander, Cinnamon, and Green Tea! Get all your specialty herbs and spices organic and all natural at www.FloridaHerbHouse.com or www.SharpWebLabs.com! We would love to talk to you!
Coriander is from the carrot and parsley plant family. It is actually called Chinese Parsley to many. The seeds and leaves can be eaten but they have different tastes. Coriander is quite nutritious, being rich in Vitamin C, calcium phosphorus and beta carotene. Research carried out in the United States suggests that Coriander may be beneficial for lowering blood-cholesterol. In lab experiments carried out with diabetic mice, Coriander also showed the effect of lowering blood sugar level. Coriander even contains antibiotic substances that can prevent some forms of food poisoning.
Sincerely,
Stephen C. Sharp
www.FloridaHerbHouse.com
www.SharpWebLabs.com
Sunday, January 25, 2009
Gourmet Cooking With Allspice At The Florida Herb House
Allspice should be renamed "MoSpice" or maybe "HeavenSpice" or even "FavSpice". Of all the hundreds of wholesale herbs and spices in our huge store at www.SharpWebLabs com and www.FloridaHerbHouse.com the one that we sell the most of around winter and holiday season is Allspice. What is it with this spice? Everyone seems to "ahhh" and "ooooohh" when they get a good whiff of our fresh organic Allspice herb or powder. The funny thing is so many do not even know where allspice comes from or what plant it belongs to. Well here we go:
Allspice is the unripened fruit of a small evergreen tree called Pimenta Dioica. The berries are picked from the tree and sun-dried into pea-size balls with a dark, brownish-red color. Contrary to popular belief, allspice is not a blend of "all spices." It does however, have a naturally inherent sweet and spicy flavor reminiscent of cloves, cinnamon, nutmeg and hot pepper. The pungent spice is one of the most important ingredients of Caribbean cuisine where it's used in Jamaican jerk seasoning and soups, stews and curries. Allspice is also a common ingredient in cakes, cookies and pies as well as ketchup, pickles and sausage.
Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the rainforests of South and Central America where it grows wild. Unfortunately the wild trees were cut down to harvest the berries and few remain today. There are plantations in Mexico and parts of Central America but the finest allspice comes from Jamaica where the climate and soil are best suited to producing the aromatic berries.
Store in an air-tight container in a cool, dark place. Ground allspice stays fresh for up to six months. Whole berries last up to a year.
Allspice is worthy addition to your spice rack as it complements a wide variety of sweet to savory recipes. Try adding whole berries to chicken and pork marinades or simmering stews and pot roasts. Mix ground allspice with ground beef for more flavorful hamburgers and meatloaf, or simply add a pinch to your barbecue and tomato sauces. Allspice can also give a distinctive touch to desserts like applesauce, angel food cake and oatmeal cookies.
Substitution Tips: One teaspoon of ground allspice is equivalent to approximately five whole berries.• Use an equal amount of allspice as a substitute for cloves.• Substitute one teaspoon of allspice with 1/2 tsp cinnamon plus 1/2 tsp ground cloves OR 1/2 tsp ground cinnamon, 1/4 tsp ground cloves plus 1/4 tsp ground nutmeg.
BUY ALLSPICE CERTIFIED ORGANIC ON SALE TODAY!
www.SharpWebLabs.com
Sincerely,
Stephen C. Sharp
SharpWebLabs.com
FloridaHerbHouse.com
Allspice is the unripened fruit of a small evergreen tree called Pimenta Dioica. The berries are picked from the tree and sun-dried into pea-size balls with a dark, brownish-red color. Contrary to popular belief, allspice is not a blend of "all spices." It does however, have a naturally inherent sweet and spicy flavor reminiscent of cloves, cinnamon, nutmeg and hot pepper. The pungent spice is one of the most important ingredients of Caribbean cuisine where it's used in Jamaican jerk seasoning and soups, stews and curries. Allspice is also a common ingredient in cakes, cookies and pies as well as ketchup, pickles and sausage.
Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the rainforests of South and Central America where it grows wild. Unfortunately the wild trees were cut down to harvest the berries and few remain today. There are plantations in Mexico and parts of Central America but the finest allspice comes from Jamaica where the climate and soil are best suited to producing the aromatic berries.
Store in an air-tight container in a cool, dark place. Ground allspice stays fresh for up to six months. Whole berries last up to a year.
Allspice is worthy addition to your spice rack as it complements a wide variety of sweet to savory recipes. Try adding whole berries to chicken and pork marinades or simmering stews and pot roasts. Mix ground allspice with ground beef for more flavorful hamburgers and meatloaf, or simply add a pinch to your barbecue and tomato sauces. Allspice can also give a distinctive touch to desserts like applesauce, angel food cake and oatmeal cookies.
Substitution Tips: One teaspoon of ground allspice is equivalent to approximately five whole berries.• Use an equal amount of allspice as a substitute for cloves.• Substitute one teaspoon of allspice with 1/2 tsp cinnamon plus 1/2 tsp ground cloves OR 1/2 tsp ground cinnamon, 1/4 tsp ground cloves plus 1/4 tsp ground nutmeg.
BUY ALLSPICE CERTIFIED ORGANIC ON SALE TODAY!
www.SharpWebLabs.com
Sincerely,
Stephen C. Sharp
SharpWebLabs.com
FloridaHerbHouse.com
Starting Your Own Herb Garden - The Easy Herbs!
Happy Sunday Bloggers!
If you have had a chance to browse of huge inventory of over 500 premium and organic herbs and gourmet cooking spices at www.SharpWebLabs.com and www.FloridaHerbHouse.com then you must know how busy we are. For those of you wanting to try a little organic or non-organic herb growing of your own here are some helpful tip on good starter herbs by Kat Yares.
Herbs can be the easiest produce to grow organically. Like all organic gardens, an herb garden starts with good soil. Once you have achieved that, raising most herbs will be a piece of cake. Herbs can be planted outdoors in smaller spaces than a vegetable garden would take. Many herbs can also be grown in containers, which can be brought inside at the end of regular growing season for a year-round harvest.
Preparing for an herb garden is basically the same as preparing for any other type of organic garden. First, enrich the soil by adding compost or other organic nutrients. Second, choose strong seedlings or if planting by seed, thin the young plants to allow for optimum growth. Third, use mulch to control weeds. Fourth, use only organic pesticides and companion planting to deter the insect population.
Below, I’ve listed ten popular cooking herbs along with the best conditions for growing them and the best times to harvest.
Basil - This annual plant grows to a height of about two feet. It prefers full sun and rich soil. Basil should be planted where it has some protection from strong winds. Basil can be harvested when the plant has first reached full growth. Clip leaves and stems from the top three or four inches of the plant. Using this method will allow for several harvests over the growing season.
Chives - This perennial is best grown in clumps and at maturity will reach a height of approximately 18 inches. Chives thrive in full sun and heavily nurtured soil, so extra compost and mulch is necessary. Chives should be divided every year, so plan on extra space. Chives can be harvested at any time during the season, as the tender leaves are what are most often used in cooking.
Dill - Another annual that is also best grown in clumps. Reaching a height of around 3 feet, dill should be planted where they do not shade other plants. The leaves of the dill plant can be harvested during the growing season as needed, while the fruiting umbels are harvested when the fruit is fully formed but not yet brown.
Marjoram - Marjoram is a perennial that must be grown as an annual in areas where freezing is common during the winter months. Marjoram should be started from seed in peat pots or other growing medium in late winter and transplanted as early in the spring as possible to a permanent location outside. Marjoram grows to a height of between one and two feet. Harvest when the plants begin to bloom by cutting back several inches from the flower heads. Several cuttings can be made before season’s end.
Parsley - Parsley is a biennial, but the leaves of the plant can be harvested anytime during the first season once the plant has neared maturity. Parsley is slow to germinate, and the seed should be soaked overnight before planting in a partially shaded area.
Rosemary - A perennial plant that after a few years will become an ever producing shrub, with rosemary, you must take care to choose a location where it will have plenty of room to grow. Rosemary will grow in poor soil provided it is fertilized with ample lime and full sun. Harvest after the plant has reached full growth of approximately three foot tall.
Sage - Another perennial that should be started indoors in late winter and transplanted when two to three inches tall, sage is a great choice for your organic herb garden. Outdoors sage prefers full sun and sandy soil. Harvest the leaves before the plant blooms and again at the end of the growing season. Sage should be replanted every three or four years, as older plants tend to become woody.
Savory - An annual herb that prefers full sun and rich, mostly dry, soil. Savory can be harvested at any time during the season for immediate use. For drying, savory should be harvested by cutting the top six inches of the plant after is has flowered.
Thyme - A perennial that should be started indoors and transplanted when the plants reach two to three inches. Thyme does best in full sun and sandy, sweet soil and grows to around 18 inches in height. Harvest by cutting the top six inches from the plant when it is in bloom.
Oregano - Oregano is a perennial plant that grows to around 20 inches tall. Oregano is simple to grow provided it has full sun and fairly dry soil. Harvest a few leaves for immediate use once the plant has reached near maturity. For drying, harvest at the end of the season.
Most herbs can be used either fresh or dried. Chives are the exception, as they tend to lose their flavor when allowed to dry. Fulfill all your culinary needs and medicinal herb and spice needs at our huge store www.SharpWebLabs.com and www.FloridaHerbHouse.com! Over 1000 natural products on sale!
Kat Y.
If you have had a chance to browse of huge inventory of over 500 premium and organic herbs and gourmet cooking spices at www.SharpWebLabs.com and www.FloridaHerbHouse.com then you must know how busy we are. For those of you wanting to try a little organic or non-organic herb growing of your own here are some helpful tip on good starter herbs by Kat Yares.
Herbs can be the easiest produce to grow organically. Like all organic gardens, an herb garden starts with good soil. Once you have achieved that, raising most herbs will be a piece of cake. Herbs can be planted outdoors in smaller spaces than a vegetable garden would take. Many herbs can also be grown in containers, which can be brought inside at the end of regular growing season for a year-round harvest.
Preparing for an herb garden is basically the same as preparing for any other type of organic garden. First, enrich the soil by adding compost or other organic nutrients. Second, choose strong seedlings or if planting by seed, thin the young plants to allow for optimum growth. Third, use mulch to control weeds. Fourth, use only organic pesticides and companion planting to deter the insect population.
Below, I’ve listed ten popular cooking herbs along with the best conditions for growing them and the best times to harvest.
Basil - This annual plant grows to a height of about two feet. It prefers full sun and rich soil. Basil should be planted where it has some protection from strong winds. Basil can be harvested when the plant has first reached full growth. Clip leaves and stems from the top three or four inches of the plant. Using this method will allow for several harvests over the growing season.
Chives - This perennial is best grown in clumps and at maturity will reach a height of approximately 18 inches. Chives thrive in full sun and heavily nurtured soil, so extra compost and mulch is necessary. Chives should be divided every year, so plan on extra space. Chives can be harvested at any time during the season, as the tender leaves are what are most often used in cooking.
Dill - Another annual that is also best grown in clumps. Reaching a height of around 3 feet, dill should be planted where they do not shade other plants. The leaves of the dill plant can be harvested during the growing season as needed, while the fruiting umbels are harvested when the fruit is fully formed but not yet brown.
Marjoram - Marjoram is a perennial that must be grown as an annual in areas where freezing is common during the winter months. Marjoram should be started from seed in peat pots or other growing medium in late winter and transplanted as early in the spring as possible to a permanent location outside. Marjoram grows to a height of between one and two feet. Harvest when the plants begin to bloom by cutting back several inches from the flower heads. Several cuttings can be made before season’s end.
Parsley - Parsley is a biennial, but the leaves of the plant can be harvested anytime during the first season once the plant has neared maturity. Parsley is slow to germinate, and the seed should be soaked overnight before planting in a partially shaded area.
Rosemary - A perennial plant that after a few years will become an ever producing shrub, with rosemary, you must take care to choose a location where it will have plenty of room to grow. Rosemary will grow in poor soil provided it is fertilized with ample lime and full sun. Harvest after the plant has reached full growth of approximately three foot tall.
Sage - Another perennial that should be started indoors in late winter and transplanted when two to three inches tall, sage is a great choice for your organic herb garden. Outdoors sage prefers full sun and sandy soil. Harvest the leaves before the plant blooms and again at the end of the growing season. Sage should be replanted every three or four years, as older plants tend to become woody.
Savory - An annual herb that prefers full sun and rich, mostly dry, soil. Savory can be harvested at any time during the season for immediate use. For drying, savory should be harvested by cutting the top six inches of the plant after is has flowered.
Thyme - A perennial that should be started indoors and transplanted when the plants reach two to three inches. Thyme does best in full sun and sandy, sweet soil and grows to around 18 inches in height. Harvest by cutting the top six inches from the plant when it is in bloom.
Oregano - Oregano is a perennial plant that grows to around 20 inches tall. Oregano is simple to grow provided it has full sun and fairly dry soil. Harvest a few leaves for immediate use once the plant has reached near maturity. For drying, harvest at the end of the season.
Most herbs can be used either fresh or dried. Chives are the exception, as they tend to lose their flavor when allowed to dry. Fulfill all your culinary needs and medicinal herb and spice needs at our huge store www.SharpWebLabs.com and www.FloridaHerbHouse.com! Over 1000 natural products on sale!
Kat Y.
Tuesday, January 20, 2009
Got Constipation? - Try Some Basil!
Hello Blogger Friends!
Today we want to talk a very powerful and common household herb called Basil. Most people have heard of and do have Basil in their spice cabinet but did you know that Basil can help with digestion and constipation? We sell more organic Basil cooking spice than most stores around and wish to share its little known secrets with you. If you want to try our fresh basil leaf then please navigate to our main stores at www.floridaherbhouse.com or www.sharpweblabs.com.
Did you know?
In India Basil seeds were used to help with diarrhea, mucous discharges, constipation, and as a general demulcent (soothes mucous membranes). The leaves were used for indigestion and skin disorders. In traditional Thai herbalism, the plant is used for coughs, skin disorders, and intestinal problems. The seed is used as a bulk-forming laxative and diuretic.
How much basil is usually taken?
A tea can be made by steeping 1 teaspoon of basil leaves in one cup of water for ten minutes. Three cups of this tea can be drunk per day. Capsules of basil can be taken in the amount of 2.5 grams per day. The volatile oil can be taken internally in the amount of 2 to 5 drops three times per day.
Are there any side effects or interactions with basil?
Although concerns have been raised about the possible cancer-causing effects of estragole, a component found in variable amounts in basil volatile oil, small amounts of basil would not seem to pose a significant threat. However, because some herbal books suggest that estragole may be potentially carcinogenic and has been thought to stimulate uterine contractions, some herbal experts feel it may be best for pregnant or breast-feeding women to avoid use of the herb, especially the volatile oil. People with serious kidney or liver damage should not use basil volatile oil internally, as they could theoretically have trouble eliminating it from their bodies. However, use of basil as a seasoning in food is unlikely to be of concern. At the time of writing, there were no well-known drug interactions with basil.
Growing Your Own Basil:
Basil is a simple plant to grow, its only major requirements being full sun and frequent water. Its attractive scent and flavor has made it the most useful herb in my summer kitchen. Although most varieties are grown for their culinary uses, several varieties have compact habits or purple foliage and are useful as ornamental plants, too. Most garden centers sell transplants of basil (typically the Italian varieties bred for culinary use) in the spring. But to get the most interesting varieties, I start mine from seed indoors, four to six weeks before I plan to transplant them into the garden. I sprinkle the seeds on the surface of a soil less medium in small flats or seed-starting pans and cover them with plastic wrap. I keep the flats warm but out of direct sun. When the first seed sprouts, I remove the plastic and place the flat either in direct light or 2 to 3 inches below grow lights. Since basil seedlings cannot tolerate over watering, I don't water them the first day after removing the plastic, and I'm careful to allow the growing medium to almost dry out between watering's.
As the plants grow, feed them with a liquid fertilizer once a week. When the seedlings have developed their first set of true leaves, usually two to three weeks after germination, I transplant them into 2- or 2-1/2-inch pots. Two to three weeks later, I begin hardening off the plants, which means putting them outside during the day when temperatures are warmest to get them used to outdoor temperatures and weather. Eventually I will leave them outside overnight, but only when I'm sure there won't be any frost. Try some fresh organic BASIL LEAF today on sale at our super herb store http://www.sharpweblabs.com or www.FloridaHerbHouse.com! Have a healthy day!
Sincerely,
Kelly Oliver
Herbalist
Today we want to talk a very powerful and common household herb called Basil. Most people have heard of and do have Basil in their spice cabinet but did you know that Basil can help with digestion and constipation? We sell more organic Basil cooking spice than most stores around and wish to share its little known secrets with you. If you want to try our fresh basil leaf then please navigate to our main stores at www.floridaherbhouse.com or www.sharpweblabs.com.
Did you know?
In India Basil seeds were used to help with diarrhea, mucous discharges, constipation, and as a general demulcent (soothes mucous membranes). The leaves were used for indigestion and skin disorders. In traditional Thai herbalism, the plant is used for coughs, skin disorders, and intestinal problems. The seed is used as a bulk-forming laxative and diuretic.
How much basil is usually taken?
A tea can be made by steeping 1 teaspoon of basil leaves in one cup of water for ten minutes. Three cups of this tea can be drunk per day. Capsules of basil can be taken in the amount of 2.5 grams per day. The volatile oil can be taken internally in the amount of 2 to 5 drops three times per day.
Are there any side effects or interactions with basil?
Although concerns have been raised about the possible cancer-causing effects of estragole, a component found in variable amounts in basil volatile oil, small amounts of basil would not seem to pose a significant threat. However, because some herbal books suggest that estragole may be potentially carcinogenic and has been thought to stimulate uterine contractions, some herbal experts feel it may be best for pregnant or breast-feeding women to avoid use of the herb, especially the volatile oil. People with serious kidney or liver damage should not use basil volatile oil internally, as they could theoretically have trouble eliminating it from their bodies. However, use of basil as a seasoning in food is unlikely to be of concern. At the time of writing, there were no well-known drug interactions with basil.
Growing Your Own Basil:
Basil is a simple plant to grow, its only major requirements being full sun and frequent water. Its attractive scent and flavor has made it the most useful herb in my summer kitchen. Although most varieties are grown for their culinary uses, several varieties have compact habits or purple foliage and are useful as ornamental plants, too. Most garden centers sell transplants of basil (typically the Italian varieties bred for culinary use) in the spring. But to get the most interesting varieties, I start mine from seed indoors, four to six weeks before I plan to transplant them into the garden. I sprinkle the seeds on the surface of a soil less medium in small flats or seed-starting pans and cover them with plastic wrap. I keep the flats warm but out of direct sun. When the first seed sprouts, I remove the plastic and place the flat either in direct light or 2 to 3 inches below grow lights. Since basil seedlings cannot tolerate over watering, I don't water them the first day after removing the plastic, and I'm careful to allow the growing medium to almost dry out between watering's.
As the plants grow, feed them with a liquid fertilizer once a week. When the seedlings have developed their first set of true leaves, usually two to three weeks after germination, I transplant them into 2- or 2-1/2-inch pots. Two to three weeks later, I begin hardening off the plants, which means putting them outside during the day when temperatures are warmest to get them used to outdoor temperatures and weather. Eventually I will leave them outside overnight, but only when I'm sure there won't be any frost. Try some fresh organic BASIL LEAF today on sale at our super herb store http://www.sharpweblabs.com or www.FloridaHerbHouse.com! Have a healthy day!
Sincerely,
Kelly Oliver
Herbalist
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