Seasonal Recipe Spotlight: Lemon Verbena

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Have you ever had a pot of lemon verbena in your kitchen? If not, this is the time to get one. With sunshine up ahead, the sophisticated fragrance of lemon verbena is delicate enough for spring while promising warmer days ahead.

We love this herb's unique aroma - herbal, citrusy, and floral all together - and the marvelous dessert tisane or herbal infusion that is perfect sipping on a crisp spring evening. More ideas below - be looking for it at your local greenmarket...We usually use lemon verbena in desserts, like this plum sorbet with lemon verbena-flavored cream from my (Faith's) other blog. But this Verbena Brined Salmon sounds delicious and special.

We also like the idea of this Lemon Verbena Oil to be drizzled over vegetables or fish.

On the more traditional dessert track, try this Lemon Verbena Pound Cake with Strawberries or this Lemon Verbena Tart with Cape Gooseberry Compote.

And of course you can't go wrong with a simple syrup of lemon verbena, sugar and water, mixed up with some soda and a little sweet vermouth.

Do you like to cook with lemon verbena? If so, how do you use it?

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Shopping, Herbs, Spring

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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