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Recipes A-Z from our farm |
how to store lemon verbena: this is a tender green: in a bag in the fridge for just a few days.
Lemon Verbena Soda
1/4 cup water
1/4 cup sugar
10 or more fresh leaves lemon verbena
4 cups chilled club soda or seltzer
In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Simmer 3 minutes. Remove from heat, and add lemon verbena. Let steep 10 minutes, then strain. Fill 4 tall glasses with ice. Divide syrup among them, pour in club soda, stir, and serve
Lemon Verbena Tea (really Lemon Verbena Tisane, since there's no actual tea in this)
Steep lemon verbena leaves in just boiled water for 2-3 minutes. Drain and serve in cups. Can be mixed with equal parts iced black tea for a lemon verbena iced tea.
Pineapple Chicken Soup with Lemon Verbena adapted from Sunset Magazine
Puree cubed pineapple with water, then strain. Mix pineapple water with chicken broth, fresh verbena leaves, fresh ginger slices, and minced garlic. Bring to a simmer, then add cubed, boned skinned chicken thighs; sliced mushrooms; and diced tomatoes. Simmer until chicken is firm and cooked through. Garnish with sliced green onions and serrano chiles.
Lemon Verbena Butter adapted from Sunset Magazine
Whirl some lemon verbena leaves and unsalted butter in a food processor until well blended and leaves are just small flecks. Top a piece of cooked fish, such as halibut, with a teaspoon of the lemon verbena butter.