Lemon Verbena

 

Aloysia triphylla

Similar veggies:

Mint, lemon balm

Other names

Verbena, verveine

A quick introduction

Lemon verbena is a perennial that survives our milder winters. We love the smell and like to use it to infuse our drinking water in summer. We also dry several batches of lemon verbena over the year to make a herbal tea with in winter. The leaves are a little tough so they're best used to infuse liquids.

Storage

Store in fridge in a closed container or hang to dry away from sunlight (once dried store in a closed container).

Season

late spring to fall

Suggestions for preparation

Lemon verbena is often included in marinades and brines and matches particularly well with fish, chicken and pork. It can also be used in desserts by infusing it in cream for custard-based desserts such as crème brûlée and panna cotta, or in heavy cream for whipping. We use fresh leaves to infuse water in summer and dried leaves to make a herbal tea with in winter.

Recipes

Here you will find a recipe for a lemon and verbena granita. Or click on this link for a raspberry and verbena fool. This raspberry and verbena sorbet also looks delicious!

 
HerbsMilo Buur