Category Archives: Lemon Verbena
Herbs make a wonderful addition to lemonade and other summery drinks. Add a few sprigs up to 1/2 c. or more fresh herbs to 8 cups of lemonade, herb teas, and juices – especially citrus or berry drinks. Mint is a refreshing choice for a hot summer day. Lemon flavored herbs, lavender, basil, monarda, and thyme are also great choices. Leaving the herbs in for a minimum of a few hours will increase the flavor. When serving, either leave the herbs in or add fresh ones as a garnish. Cucumbers or lemon slices can also be added for flavor and appearance.
For another idea, here is a recipe for a Virgin Mojito. I wonder what it would taste like with a bit of apple juice or pineapple juice? You could use any variety of mint – maybe lemon mint?
I have been experimenting with recipes for my herb cookbook. Today I made three dessert pestos. Dessert pesto is made in a similar way to traditional pesto and can be served as a dip for fruit, cake, breads, or mixed with fruit for a fruit salad, mixed with pastas such as chocolate pasta (yes, there is such a thing), or used any way you can think of. I have included one of the recipes that I made today. Now I am experimenting with freezing these dessert pestos to see if that works. Chocolate Mint pesto and Pina Colada pesto were the other two types I made today.
Lemon Verbena Dessert Pesto
2 c. Lemon Verbena leaves
1/4 c. lemon juice
1/4 c. oil – walnut, peanut, sunflower, or olive
2 T. yogurt – I used Greek blueberry because that is what I had
1/3 c. almonds
Pulse in a food processor or blender or blend well by hand. If blending by hand chop up the ingredients first.
Lemon Balm could be used for part or all of the lemon verbena but may not have as much lemon flavor. Next time I will try lemon or lime yogurt or cream cheese. The nuts are optional.
Sorry I have not posted for awhile. I have been finishing an herb book which is now available for Kindle and hopefully soon for Nook.
Check out What About Herbs? and let me know what you think.
Please pass the link for the book for those you know who may be interested. Thanks!
Lemon Verbena can be purchased as a plant and is fairly easy to propagate. Just cut an end of a growing stem, strip off all leaves except the top two pair or so, and stick in vermiculite, a compressed peat disk which has been hydrated, or in your Aerogarden.
Lemon Verbena can be used to flavor herb tea, fish, chicken, sauces, salads, soups, jellies or any recipe that calls for lemon flavor. The leaves can also be used in potpourri.