Here at the Florida Herb House you will find a short description of our best selling and favorite herbs and spices, as well as, how to use better products to improve your cooking. The knowledge what product to choose, what herbs and spices to use, along with your cooking skills are very essential to the quality of your creation. Always use fresh products! These is nothing you can do to make something unfresh taste like fresh. Proper storage and rotation is the key to achieve that. All of the mentioned herbs and spices are great for gourmet cooking, but they can enhance a lot your everyday cooking, as well.
Basil - If I was allowed to cook with only one herb, I would choose basil. Excellent for tomato-based pasta, salads, meats, not to mention that basil is the main ingredient for pesto sauce, which can be used in thousands different ways.
Black or White or Red Peppercorns - Pepper is a pungent seasoning from the berry of the common pepper plant of East India; use whole or ground.
Parsley - Parsley is an herb that belongs in every cook's garden. It is easy to grow and is hardy enough to withstand a windowsill garden with winter's low light. Put parsley in a container garden and add a fresh flair to every meal.
Cayenne Powder - Cayenne pepper, or red pepper, has a history spanning back over 9,000 years to the hot regions of South and Central America. It is called “cayennecayennecayenne” because these peppers were first found on a shrub in a town of that name in French Guiana on the coast of South America.
Cumin - Cumin is a flowering plant that has been grown as a spice since ancient times. CuminCuminCumin is a member of the Apiacea family and grown natively in the eastern Mediterranean region and east of India. CuminCuminCumin requires a hot climate for growth.
Spearmint And Peppermint Leaf - It is excellent for cooking, as well as for decoration. Can be used in many dishes with lamb, beans, pork, vegetables, for stews, emulsions, sauces, soups, even ice cream.
Cilantro - Cilantro is very popular around the world and is my second favorite herb. I can't imagine Mexican salsa without it. Also, good for garnishing sweet soups, such as cream of corn, butternut squash and ginger, sweet yams, etc. Cilantro is good for many salads, especially ones with beans and avocado.
Tarragon - With its slight licorice flavor tarragon is very good for any seafood, especially stuffed fish, squid, fish soups. Fresh tarragon can be used in many other light dishes with chicken, game, etc.
Thyme and Sage - Thyme is one of the most popular fresh herbs in the world and can be used for many different dishes such as poultry, meat, vegetables, game, soups, etc.
Rosemary - Fresh rosemary can be used for flavoring many red meats, potatoes, game and poultry. I don't like dried rosemary and rarely use it.
Dill Seed - Fresh dill is great for cold soups, fish and some egg-based sauces. Dried dill preserves its original taste very well and can be used as a substitute to fresh dill.
Paprika - Irreplaceable in roasted potatoes, for marinades, stews, etc. Try smoked paprika on roasted potatoes or in the marinade for grilled lamb chops. When marinating lamb, add 1/2 tsp. balsamic vinegar to every 1-2 pounds of meat. This greatly enhances the flavor of the marinade. Add 1 tbsp. white vinegar to every 10 chicken breasts to get the same effect.
Yellow Mustard Seed - Great for marinating red meats and game, sauces, eggs, potatos. I have even flavored tomato-based pasta with smoked mustard.
Fresh or Dried Sage - It has very strong flavor, especially when dried, so use it sparingly. I like it with lamb, veal, for stuffings, even for marinating seafood for grilling.
Ginger Root - I use ginger for stir-fries, sweet sesame-ginger sauce, balsamic-honey-ginger reduction, lemon-ginger sauce, etc. It is best for fish, light meats and desserts.
Chives - With its delicate onion flavor, chives is an important addition to many soups, egg-based sauces, baked vegetables, as well as for garnish. When cooked, should be added to the dish at the very end. | 
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