Lemon verbena leaves add a lemony flavor to cooking and can be used in fish and poultry dishes, marinades and salad dressings as well as preserves, puddings, and drinks.
Lemon verbena has a very strong, lemon-like scent making it ideal for culinary use. The leaves can be added to fruit to make ice-cream and to butter, along with other herbs to make a herb butter.
The leaves can also be used to make herbal teas, or added to standard tea in place of actual lemon (as is common with Moroccan tea).
- Lemon verbena sorbet, baked egg custard with lemon verbena.
- Lemonade with lemon verbena, meringues with strawberry compote and lemon verbena,
- Lemon verbena used as a marinade for light poultry dishes works well. Try breast of chicken with white wine, lemon verbena and cream.
- Lemon verbena gel or jelly adds a great depth to main course dishes and lemon verbena used in moderation can really enhance the flavours of chicken, duck, pheasant and fish.
chicken, cream, duck, fish, oily fish, pheasant, raspberry, shellfish, soft cheese, strawberry, white fish