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Lemon verbena


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Making good on a promise to look out for lemon verbena recipes, to take advantage of the fantastic bush outside clb's front door, I found the following although there are bound to be more. If any of these elicit interest, I'll either type them up if not too long, or would be happy to scan and e-mail from work.

  • Lemon Verbena Rice Pudding - Encyclopedia of Herbs, Spices & Flavourings (Lambert Ortiz) [Gah!]
  • Compote of Peaches with Lemon Verbena & Lavender - Gourmet Garden (Geraldine Holt)
  • Apricots (dried) preserved in eau-de-vie with lemon verbena - A Taste of Herbs (Holt)
  • Fromage mariné aux herbes - from a William Woys Weaver article on Pennsylvania Dutch Cooking in a 1996 issue of Saveurs (the French one)
  • Cos Lemon & Honey Tart with Burnt Honey Custard - Greek Cuisine (Peter Consistis)
  • Verbena Ice Cream with Manyaberry Compote - New Making of a Cook (Kamman)
  • Oven-Roasted Strawberries with Verbena Ice Cream - Cooking with Daniel Boulud
  • Risotto con Erbe Spontanee and Orzotto alle Erbe Spontanee - La Terra Fortunata (Plotkin)
  • Baked Tomatoes with ginger & coriander - The Herb Book (Arabella Boxer)

Boxer notes that she is not fond of lemon verbena, finding it too perfumed for culinary use.

 

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A couple of other appealing sounding recipes from Jill Norman's Classic Herb Cookbook: Clafoutis of Apricots (fresh) and Herb Pancakes with Smoked Trout.

 

Also, it should be noted there are 2 verbenas:

 

Verbena officinalis (Vervain) from which you have the French tisane and Lippia citriodora (Lemon verbena). The former is a native, that latter originates from Chile.

 

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