Lemon verbena recipes, or the herb itself, is not at all that familiar to me. I have seen and smelled it in essential oils. I know that it has some health benefits. The actual plant is not one that I see in the herb section at the garden store. Lemon verbena recipes never crossed my mind.
My Mom and I attended an herbal cooking class last Saturday! The class was about making herbal infusions with oils and vinegar. They shared many different techniques on how to make the vinegar and oils. Some were putting them in crocks or jars to marinate for weeks or days. Putting the herb in when the solution was warm at the end of cooking was another way to do it.
They also taught us how to make teas with the herbs and bake with them. We learned never to cook or boil the herbs with teas because it can make them taste bitter or sour. Adding them after the tea has cooled a little and letting them sit for a little while is much better.
Simple syrups can also be very tasty when adding different herbs to them. The flavored syrups can sweeten drinks or can be used in some alcoholic beverages also.
Lemon verbena was one of the herbs that they used for several different concoctions. When I got home I did a little research on it to see what it was all about. Lemon verbena has many health benefits. It can help with indigestion, gas, colic, diarrhea and constipation. I can not believe how many things are made from lemon verbena! I am going to use it to clean with because it has such a wonderful Lemony smell and it is good for us!
We were able to try lavender cookies and a lemon verbena recipe for bread. In lemon verbena recipes, the leaves can season poultry, seafood and vegetable dishes. They shared the recipe for the bread with us and gave us some lemon verbena to use in it. I made it the other day and it turned out as good as theirs!
When you cook with lemon verbena always use fresh leaves for the best flavor. Make sure to chop them very fine. Use dried lemon verbena to make teas and steep for certain recipes.
To make this bread make sure to chop the leaves very fine. I used a food processor to cream the butter and the leaves. I wanted to make sure that the lemon verbena was very well ground up. The bread is very refreshing and would be great on a hot day with tea. It would go well with coffee or milk too. This bread can be stored frozen for up to one month.
You can go to Supper to find a meal to go with this bread.
Please leave me a comment below about lemon verbena recipes or let me know if you try it!
Join our mailing list to receive the latest news and updates from our team.
Don't worry, your information will not be shared.