05/23/2026
Some tips for using Lemon Verbena in the kitchen!
• The young leaves are tender and great for chopping to add to dishes.
• Add finely chopped leaves to recipes like blueberry or other fruit muffins, cakes, cookies, sorbet or ice cream.
• Lemon zest or juice further intensifies the flavor.
• Make a compound butter by adding finely chopped lemon verbena leaves to softened butter. Form it into a log shape, wrap in wax paper, and refrigerate or freeze.
• Use finely chopped young lemon verbena leaves in place of lemon zest in recipes.
• Older leaves are tougher and have a strong mid-rib. Steep these for flavor int beverages and other liquids.
• Dry leaves on a screen or hang in bunches until the leaves are “corn flake crisp”. Store leaves in a sealed container, away from direct sunlight.
• Dried leaves retain flavor and fragrance for a few years when stored properly.
• Steep 1 teaspoon of dried or 1 tablespoon of fresh leaves for 7 minutes to make a relaxing tea. Also blends nicely with black tea and other herbs for hot or iced tea.
• Use lemon verbena syrup to make lemonade, cocktails, or to sweeten other beverages.
• Use lemon-scented sugar in teas, cookie recipes, or other baked goods.
To learn more and find some great recipes, visit: https://loom.ly/0k4mN48
