Description
Lemon verbena is one of the most wonderfully fragrant herbs in the garden. Even lightly touching the leaves releases an intense, fresh lemon aroma.
It is a perennial shrub that can grow to around 2 metres under suitable conditions, and it can also be grown in containers.
The leaves can be used fresh or dried in teas, desserts, syrups and flavoured sugar. Unlike simply adding lemon juice, lemon verbena brings a softer, intensely aromatic lemon flavour.
A little tip: Crush a leaf gently between your fingers and smell it. This is approximately the point at which most people decide they need the plant.
Lemon Verbena Tea
Ingredients
5 to 8 fresh lemon verbena leaves
250 ml hot water
Honey, optional
Method
Gently bruise the lemon verbena leaves and place them into a cup.
Pour over hot water.
Cover and leave to infuse for 5 to 8 minutes.
Strain and add a little honey if desired.
Serve hot or allow to cool and pour over ice.
Tammy’s tip: Add a small piece of lemongrass if you have some.
