How can I use lemon verbena in cooking?

Anywhere you'd use a lemon You can use lemon verbena to add tang to food, much like lemon flavor but without adding extra liquid to the dish. Some suggested uses: Stuff it inside a chicken, then roast the chicken. (A chopped onion is also nice in there.) Mix it with some other herbs (chives, parsely, tarragon) and oil and vinegar to make salad dressing Pour boiling water over it to make lemon verbena tea, or add some in to your other teas to give them a lemony tang Chop it finely and sautee it briefly in melted butter.

Use that as a sauce for vegetables, or even pour it over your popcorn. Boil up some peas or broccoli in chicken stock with a stalk of lemon verbena. Whiz it up in a blender for a creamy, tangy soup.

(You can add some evaporated milk or cream to make it cream-of-vegetable soup. ) Here's a nice recipe for a lemon verbena custard.As with all herbs, it works best if you cook it in something with a bit of fat (even just the steam off of a roasting chicken) to get the flavor to distribute evenly. Sources: seedsofknowledge.com/lemonverbena.html .

Here are a few recipes... Lemon Verbena Mint Tea herb Recipe 1/2 cup of fresh mint leaves (not the stems, they’re bitter), rinsed, lightly packed (about 20 leaves) 1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves) 2 cups of water Bring a pot of fresh water almost, but not quite to a boil. Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves.

Let sit for 3-5 minutes. Strain into tea cups. Makes 2 cups.

House-Cured Hamachi With Lemon-Coriander Vinaigrette Coriander seeds, divided use 6 Tbsp. Kosher salt 1 1/2 cups Sugar 1/4 cup Hamachi, trimmed 2 lb. Lemon verbena, chopped 2 Tbsp.

Lemon thyme, chopped 1 Tbsp. Lemon, thinly sliced 1 Champagne vinegar 1 cup Salt and black pepper to taste Lemon confit, chopped (purchased or your recipe) 2 tsp. Extra-virgin olive oil 6 Tbsp.

Purple shiso leaves 48 pieces Lemon oil to garnish Micro cilantro to garnish Celery leaves to garnish Sea salt to garnish Cracked pink peppercorns to garnish 1. Toast coriander seeds in 350F oven until fragrant, 10 to 15 minutes. Lightly crush cooled seeds with rolling pin.

Reserve 2 tsp. For vinaigrette. 2.

Mix 1/4 cup crushed coriander seeds with kosher salt and sugar; spread half of mixture on large sheet of plastic wrap. Lay fish skinned-side down on mixture. Mix verbena and thyme together; sprinkle over fish.

Top with lemon slices and cover with remaining coriander-salt mix. Wrap tightly in triple layer of plastic wrap. Place on plate, top with second plate and weight fish by placing cans on top.

Refrigerate 3 hours. 3. Unwrap fish and brush off salt mixture.

Gently rinse; fish will be slightly firm but still nearly raw. Wrap in clean plastic; refrigerate. URL1 make vinaigrette, season vinegar with salt and pepper; add reserved coriander seeds and lemon confit.

Gradually whisk in olive oil. 5. Slice fish 1/4- to 1/2-in.

Thick. Arrange 3 oz. Portions on chilled plates lined with 3 shiso leaves.

Drizzle lightly with vinaigrette and lemon oil. Garnish with cilantro, celery leaves, sea salt and peppercorns. Sources: http://www.elise.com/recipes/archives/002083lemon_verbena_mint_herb_tea.php,http://www.rimag.com/recipes/recipe.asp?id=893 .

Here is a good source for you I have heard of lemon verbena but never used it. Here is a good source for you: seedsofknowledge.com/lemonverbena.html Unless you grow your own, I don’t know where to buy some. Sources: Talent on loan from God .

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I have a small lemon balm plant, what can I do with the leaves that is simple (for cooking, etc? ).

Cooking 1 to 2 weeks worth of food in advance. Does it lose nutrition?

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