Lemon Verbena Uses In Food

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LEMON VERBENA DRINK



Lemon Verbena Drink image

Fast and refreshing, I found this recipe during my search to use some of the lemon verbena I have growing in the garden.

Provided by Sandi From CA

Categories     Beverages

Time 15m

Yield 1 liter

Number Of Ingredients 4

1 liter still mineral water
2 sprigs lemon verbena
5 leaves of fresh mint
3 tablespoons honey

Steps:

  • Bring water to a boil and remove from heat.
  • Add lemon verbena, mint and honey.
  • Infuse for 10 minutes, then strain.
  • Cool and serve over ice.

Nutrition Facts : Calories 191.5, Sodium 3.8, Carbohydrate 51.9, Fiber 0.1, Sugar 51.7, Protein 0.2

LEMON VERBENA BREAD



Lemon Verbena Bread image

Make and share this Lemon Verbena Bread recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 1h

Yield 1 large loaf, 6 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/4 cup fresh lemon verbena leaf, chopped
1 sugar
2 large eggs
1 pinch salt
1/2 cup milk
1 1/2 cups sifted flour
1 teaspoon baking powder
1 grated lemon, rind of
1/4 cup chopped nuts (optional)
1/2 cup sugar
2 tablespoons fresh lemon verbena leaves, finely chopped
1 lemon, juice of

Steps:

  • For the bread cream butter with verbena leaves in a mixer or food processor.
  • Add sugar,eggs and milk and beat well.
  • Add remaining ingredients and pulse a few times until blended.
  • Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
  • Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
  • Leave loaf in pan and pour glaze over loaf while still hot.
  • Let sit several hours.
  • Remove loaf from pan.
  • Wrap in foil to ripen overnight if you like, or serve when cool.
  • You can also freeze this bread for later use.
  • GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.

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