Lemon Verbena Recipes

Lemon verbena is a scented herb known for a number of medicinal uses. The leaves have nice fragrance that helps to alleviate health ailments like stress, insomnia, common cold, etc. There are various recipes that can be made using lemon verbena and given below are a few of them.

• Torn lemon verbena leaves - ½ cup
• Rose hips - ¼ cup
• Water - 4 cups
• Honey

Take a tea kettle, a saucepan or a pot and pour water into it. Bring the water to boil and then reduce the heat to simmer the water. Then, add the lemon verbena leaves and rose hips to the water. Remove the vessel from the heat, and let the leaves steep in hot water for about 15 minutes.

Again place the vessel on heat and simmer the mixture for one more minute. Remove from heat and pour the tea into cups, serve with honey according to the sweetness required. Your lemon verbena tea is ready.

• Granulated sugar - 1⅔ cups
• Salt - ⅛ teaspoon
• Butter flavored shortening - 1 cup
• Lemon extract - 2 drops
• Cake flour - 2 cups
• Fresh chopped lemon verbena leaves - ¼ cup
• Eggs - 5

To prepare the cake, first take a large bowl and combine sugar and shortening. Take an electric mixer and blend them together. Then, break the eggs and add one at a time into the sugar mixture. Let the electric mixer run for one minute after adding each egg. Then, add the dry ingredients into the egg mixture.

Once the batter is formed, add the lemon extract and finely chopped lemon verbena leaves to it and combine all the ingredients properly. Take a tube pan and grease it with cooking spray. Bake the cake for 1 hour and 15 minutes in a preheated oven at 325 degree Fahrenheit. Once the cake is baked, remove it from the oven and let it cool.

• Water - 1¼ cups
• Sugar - ½ cup, 2 teaspoons
• Dried lemon verbena leaves - ¼ cup
• Lemon zest (made of 2 lemons)
• Fresh lemon juice - ¾ cup
• Mint leaves - ¾ cup
• Ice - 2 cups

Take a small saucepan and add water and sugar in it. Let the mixture simmer over low heat and keep stirring the mixture until the sugar dissolves completely. Then, add dried lemon verbena leaves and lemon zest to the simmering water and simmer the mixture for 10 more minutes.

Remove the saucepan from heat and combine lemon juice and mint to it. Let the mixture cool at room temperature. Transfer the liquid to a container and keep in refrigerator for half an hour. Then, strain the liquid into a blender and add some ice cubes. Blend the mixture to attain a smooth and frothy texture. Serve chilled.

• Butter - 8 tablespoons
• Fresh parsley (finely chopped) - 4 tablespoons
• Garlic (crushed) - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1 teaspoon
• Lemon verbena (finely chopped) - 2 tablespoons
• Eggplants (thickly sliced) - 1 pound
• Cherry tomatoes - 1 cup

Take a pan and melt the butter in it. Then add the eggplant slices and fry them for 5 minutes. Make sure both the sides become soft and brown after frying. After frying, place the fried eggplant slices on paper towels and drain the excess oil. In the same oil, add cherry tomatoes and cook them for 5 minutes. Remove the cooked tomatoes and keep them aside.

Then fry garlic, black pepper, lemon verbena, salt and parsley for 3 minutes. Put in eggplant slices and tomatoes to this mixture and cook them for 3 more minutes. Serve these slices with bread or salad.

So, what are you waiting for? Now that you know so many recipes using lemon verbana, rush to your kitchen, prepare these recipes, and enjoy the benefits.