mongo_jones Posted September 4, 2009 Share Posted September 4, 2009 there's 55,000 square feet of it at the csa. i feel i should bring a bushel or five home with me, but i don't know what one does with it (i have a vague memory of someone mentioning it in relation to preserves, but i'm done with the jam-making this year). Quote Link to post Share on other sites
Lippy Posted September 4, 2009 Share Posted September 4, 2009 there's 55,000 square feet of it at the csa. i feel i should bring a bushel or five home with me, but i don't know what one does with it (i have a vague memory of someone mentioning it in relation to preserves, but i'm done with the jam-making this year). It makes a good tea, hot or iced. Quote Link to post Share on other sites
mongo_jones Posted September 4, 2009 Author Share Posted September 4, 2009 infused in gin? Quote Link to post Share on other sites
splinky Posted September 4, 2009 Share Posted September 4, 2009 use it for potpourri, to make lemon scented sugar, to flavor vinegar, in place of lemon zest, in simple syrup, make a composite butter, to flavor alcohol Quote Link to post Share on other sites
Lippy Posted September 4, 2009 Share Posted September 4, 2009 infused in gin? Probably, or vodka. There are lots of recipes for it on-line, but I've only used it for tea. so I can't vouch for any of them. I think it would make a very good sorbet. The flavor is like lemon, but without the acid. Quote Link to post Share on other sites
Wilfrid1 Posted September 4, 2009 Share Posted September 4, 2009 Tea, totally, really good. I love this stuff. Wonderful aroma. Put it in any dish where a lemony accent would work. Also, if you're a dream detective, like Sax Rohmer's Moris Klaw, you need to keep a little bottle of verbena spray inside the lining of your hat to cool your brow in tense moments. That's what I do when I'm detecting dreams in a Sax Rohmer-ish sort of way. Quote Link to post Share on other sites
fantasty Posted September 4, 2009 Share Posted September 4, 2009 We had a surplus of it last year, when I received these suggestions. Quote Link to post Share on other sites
Wilfrid1 Posted September 4, 2009 Share Posted September 4, 2009 Ah, verveine, of course. Quote Link to post Share on other sites
Evelyn Posted September 4, 2009 Share Posted September 4, 2009 Makes a nicely flavored sorbet, ice cream or panna cotta. Quote Link to post Share on other sites
GG Mora Posted September 4, 2009 Share Posted September 4, 2009 Excellent infused in anything cream based – makes an astounding creme brulee. Quote Link to post Share on other sites
GG Mora Posted September 4, 2009 Share Posted September 4, 2009 Excellent infused in anything cream based – makes an astounding creme brulee. ETA: I had a housemade lemon verbena soda at a restaurant in Portland ME (Hugo's) that blew my mind. I imagine it was a simple syrup heavily infused with the stuff, blended with very fizzy soda water / seltzer. Stuff of dreams. Quote Link to post Share on other sites
tsquare Posted September 4, 2009 Share Posted September 4, 2009 Really, verbena? I am constantly cutting back lemon balm, but rarely can keep verbena alive. Very different plants. Quote Link to post Share on other sites
bloviatrix Posted September 4, 2009 Share Posted September 4, 2009 I know you say you're done with jam making for the year, but it is great in jam. Last week I made apricot lemon verbena. And I'll probably make damson plum lemon verbena as well (it was hit last year). We also drink it in tisanes. It's great in ice cream - our favorite is lemon verbena buttermilk. Also, make a lemon verbena infused sugar syrup and poach fruit in it (stone fruits work well in this) - it makes a great simple dessert. Quote Link to post Share on other sites
Guest Chocolata Posted September 4, 2009 Share Posted September 4, 2009 I recently dined at bluestem in Kansas City, and we were served a Hawaiian butterfish in a lemon verbena broth. Incredible! They didn't provide spoons, so several of us just said "to hell with it" and picked up the bowls and drank the last of it. Quote Link to post Share on other sites
mongo_jones Posted September 4, 2009 Author Share Posted September 4, 2009 can someone give me a sense of how intense this thing is? does a little go a long way? how many leaves, for instance, would i use for what would end up being a pint of jam? Quote Link to post Share on other sites
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