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Lemon Verbena c/s |
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Lemon verbena, Aloysia triphylla is a long, pointed, green leaf available fresh or dried. It is used whole or chopped. The dried form retains its flavor well. Fresh lemon verbena has a strong, lemon-lime-like flavor, with a fruity and penetrating aroma.
It is commonly used by Europeans to flavor fruit-based drinks, fruit salad dressings, fish soups, marinades, puddings, jams, and desserts. It does not tend to lose its flavor during cooking. It pairs well with fruits, vanilla, and seafood dishes. You can use lemon verbena in place of lemon zest in recipes. Virtually any fruit salad can be enhanced with its finely chopped leaves.
Lemon verbena makes one of the best beverage teas, especially when blended with mint. It can also be used to brighten the taste of fish, poultry, veggie marinades, stuffing, salad dressing, jellies, and vinegar. Chop up leaves and put them in drinks. As the leaves are tough, remove them before serving. Finely crumbled dried leaves can be added to the batters of carrot, banana, or zucchini bread. Try adding some to cooked rice just before serving.
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| INCI Name |
N/A |
| Country of Origin |
Europe |
| Method of Harvest |
Commercial |
| Parts Used |
Leaves |
| Preparation |
c/s |
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