I want to make sure that it blooms again in the spring
What do you do with the sticks that are left after verbena no longer blooms. I am afraid to pull it?
Deadhead and prune it. It encourages new growth. Most verbena plants will bloom until fall!
Reply:just cut them off
Reply:I break them off. It'll come back!
Wednesday, April 29, 2009
Have you ever used lemon verbena in cuisine? Do you like it?
I am used to it in pot pourri, but I do know that the French make an herbal tea of it.
Ta!
Have you ever used lemon verbena in cuisine? Do you like it?
I use in in pot pourii, and make Lavender and Lemon Verbena scent bags to put in my clothes draws and wardrobe, also make tea with it, and run it under the bath water scents the room lovely,but i have never used it for cooking.
Reply:I have used to primarily with chicken and fish. I like it okay, but really see no reason to use it if you have regular lemon. I do like to use it in regular iced tea, like you woudl use mint leaves. it gives it a nice light lemon flavor it seems to have add another dimension to the tea.
Reply:Yes - We used to make Lemon Verbena tea in our house. We have taken a few times when ever my aunt brings it. It has a very mild and delicate taste and smell and I like it.
Please read the details -
Lemon verbena or Lemon beebrush is a deciduous perennial shrub native to Argentina, Brazil, Chile, and Peru. This plant was brought to Europe by the Spanish in the 17th century. It grows to a height of 1 to 3 metres and exudes a powerful lemony scent. It prefers full sun, a lot of water, and a light loam soil, and is sensitive to cold. The light green leaves are lancet-shaped, and its tiny flowers bloom lavender or white in August or September.
Lemon verbena leaves are used to add a lemony flavour to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, and beverages. It also is used to make herbal teas and can make a refreshing sorbet. In addition, it has anti-Candida albicans activity.-
Reply:I don't know. Herbal tea eh? i had green tea , bitter tea, %26amp; brisk tea. never drinked herbal tea.
Reply:Here is a great article:
Using and Growing Lemon Verbena (by Brenda Hyde)
If you've never rubbed a leaf of lemon verbena it's impossible to explain it's lovely scent. Yes, it's lemon, but yet it's also a captivating fragrance that almost instantly relaxes you. To me, it's the ultimate in aromatherapy. If you grow just one lemon scented herb it should be lemon verbena. Although to grow just one lemon herb would be a shame, since they are all so wonderful.
Lemon verbena, aloysia triphylla (formally Lippia citriodora), is a native of Chile and Peru, where it grows ten to fifteen foot tall. I've read it can grow 5 foot or more in one season. Lemon verbena needs at least 6 hours of sun, and I found it did better in a traditional herb soil that was on the dry side as well.
Unlike some herbs, lemon verbena will retain it's scent for years when dried, which is why it's not only a popular culinary herb, but also a potpourri ingredient. I dried mine in the oven on the lowest setting by placing it on baking sheets lined with parchment paper. I was very pleased with the results and it only took 2-3 hours to dry. I combined it with pineapple and apple mint, which made a nice tea.
I have also used it in herb vinegars this year combined with other lemon herbs as well as in mixtures with rosemary and thyme.
You can use lemon verbena in place of lemon zest in recipes. Virtually any fruit salad can be enhanced with it's finely chopped leaves. Bury 6 lemon verbena leaves in a cup of sugar that has been placed in a covered jar or container. Use this sugar to top muffins, fruit, or sprinkle on the top of muffin batter before baking. Because the leaf is rather tough you'll need to mince it very fine if you plan on leaving it in a dish, or add it whole and remove before serving. Dried, it should be crumbed before adding to recipes.
Process 10-15 lemon verbena leaves in a food processor with the sugar from your favorite sugar cookie recipe. Continue with the recipe as directed after processing the two together. The following recipes can also be used with fresh and dried lemon verbena or if it's not available try substituting lemon grass or lemon balm.
Lemon Verbena Potpourri
You will need:
dried peel of one lemon
2 cups dried lemon verbena leaves
1 cup dried chamomile flowers
6 inch cinnamon stick, crushed
1 cup dried calendula petals
1 tsp. orris root powder
2-3 drops lemon verbena essential oil (optional)
Dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp. Mix all the ingredients together. Seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally. Use to scent a room, or for sachets. Add more essential oil as the smell fades. Adapted from Kitchen and Herb Gardener by Richard Bird and Jessica Houdret
Lemon Verbena Syrup
Ingredients:
1 cup lemon verbena leaves
1/2 cup sugar
1/2 cup water
Blanch the lemon verbena leaves in boiling water briefly to brighten the color, then immediately plunge into ice water to stop cooking. Place the sugar and water in a small saucepan, bring to a simmer, then remove from the heat and cool. Place the lemon verbena and cooled syrup in a blender and purée on high for 2 minutes. Chill overnight, then strain through a fine mesh strainer. Keep leftovers refrigerated. Use with ice cream, pound cake or other light desserts, as well as fruit.
Lemon Rose Tea
Ingredients:
1/2 cup torn lemon verbena leaves
1/4 cup rose hips
Honey
Place 4 cups of water in a teakettle or medium saucepan and bring to a boil. Reduce the heat to a simmer and add the lemon verbena and rose hips. Remove from the heat and steep for about 15 minutes. Return to the heat and simmer for 1 minute. Pour into individual tea cups or mugs, sweeten with honey and serve.
Lemon Verbena Cake
Ingredients:
1 2/3 cups granulated sugar
1/8 tsp. salt
1 cup butter flavored shortening
2 drops lemon extract
2 cups cake flour or regular flour sifted several times
1/4 cup fresh chopped Lemon Verbena leaves
5 eggs
Cream together the sugar and shortening until well mixed. Add the eggs 1 at a time, mixing for one minute after each addition. Add dry ingredients gradually, scraping down the sides. Add the extract and the verbena leaves. Pour into a Bundt or tube pan, which is well coated with the shortening and floured. Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (testing with a toothpick). Remove to a cooling rack for 15 minutes. Remove from pan onto a serving plate. Drizzle with glaze or dust with confectioners' sugar.
Lemon Verbena Scones
Ingredients:
2 cups all purpose flour
1 1/2 cups rolled oats
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup brown sugar
1/4 cup cold butter
1/4 cup finely chopped fresh lemon verbena leaves
1 egg, beaten
1/2 cup plain yogurt
1/4 cup milk
Preheat oven to 425º F. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the lemon verbena leaves; mix until combined just combined. Make a well in the center of flour mixture. Add the egg, yogurt, and milk, stirring well. Mix in with the flour mixture to form a soft dough. Coat a12-inch cast iron skillet with a non-stick cooking spray. With floured hands, pat the dough into skillet. Cut with a sharp, serrated knife into eight wedges. (You can also pat the dough into a circle this same size on a baking sheet, and then cut into wedges.) Bake at 425º F for 15 minutes, or until lightly browned. Serve warm. Makes 8 servings.
Raspberry-Lemon Verbena Butter
Ingredients:
1/2 pound unsalted butter
1 tablespoon sugar, or to taste
4 ounces fresh or frozen raspberries (not in syrup)
1 small handful young, tender lemon verbena leaves
Thaw the raspberries if frozen, and pour off any excess liquid. With all ingredients at room temperature, blend butter, sugar, and raspberries until smooth (about 3 minutes). Strip out any large veins in the lemon verbena leaves, then add the leaves (chopped if you're mixing by hand) and blend until the texture is pleasing.
Lemon Butter
Ingredients:
1 cup unsalted butter, softened
1/4 cup fresh lemon juice
2 tablespoons powdered sugar
Grated peel of 1 lemon
4 to 6 fresh very finely minced lemon verbena leaves
Combine all ingredients in a food processor and purée until smooth. Refrigerate covered about 2 hours until firm.
Lemon Verbena Hair Rinse
Ingredients:
3 tablespoons lemon verbena leaves
1 cup boiling water
Pour the boiling water over the lemon verbena leaves. Steep for about an hour. Strain the mixture, discarding herb. Use as a rinse after shampoo and conditioning your hair.
Salt-Free Herb Seasoning
Ingredients:
1/2 cup dried dill weed
1 tbsp. dried lemon verbena
1/2 cup dried minced onion
1 tbsp. dried lovage, or celery seeds
2 tsp. garlic powder
2 tbsp. dried thyme
1 tsp. paprika
1 tbsp. dried marjoram
In batches, grind all ingredients together. Store in an airtight container out of the sunlight and away from heat.
Reply:Pleasant and mild as a tea. Subtle.
In cooking there are much better things to use for lemon flavor - like lemon!
Reply:As a chef in Canada, I used it in fish dishes, with chicken, in marinates and it makes a nice flavour with lemon sorbet, just infused with the sugar solution.
It is strong and goes along way, like tarragon, it can over power if used to much
Reply:Recipies using lemon verbena looks yummy, though have not tasted it..I regularly use lemon grass for making tea and in Thai cusines.. Do we get it in India/ Bangalore? May be I donot know the local name for it...
shoes stock
Ta!
Have you ever used lemon verbena in cuisine? Do you like it?
I use in in pot pourii, and make Lavender and Lemon Verbena scent bags to put in my clothes draws and wardrobe, also make tea with it, and run it under the bath water scents the room lovely,but i have never used it for cooking.
Reply:I have used to primarily with chicken and fish. I like it okay, but really see no reason to use it if you have regular lemon. I do like to use it in regular iced tea, like you woudl use mint leaves. it gives it a nice light lemon flavor it seems to have add another dimension to the tea.
Reply:Yes - We used to make Lemon Verbena tea in our house. We have taken a few times when ever my aunt brings it. It has a very mild and delicate taste and smell and I like it.
Please read the details -
Lemon verbena or Lemon beebrush is a deciduous perennial shrub native to Argentina, Brazil, Chile, and Peru. This plant was brought to Europe by the Spanish in the 17th century. It grows to a height of 1 to 3 metres and exudes a powerful lemony scent. It prefers full sun, a lot of water, and a light loam soil, and is sensitive to cold. The light green leaves are lancet-shaped, and its tiny flowers bloom lavender or white in August or September.
Lemon verbena leaves are used to add a lemony flavour to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, and beverages. It also is used to make herbal teas and can make a refreshing sorbet. In addition, it has anti-Candida albicans activity.-
Reply:I don't know. Herbal tea eh? i had green tea , bitter tea, %26amp; brisk tea. never drinked herbal tea.
Reply:Here is a great article:
Using and Growing Lemon Verbena (by Brenda Hyde)
If you've never rubbed a leaf of lemon verbena it's impossible to explain it's lovely scent. Yes, it's lemon, but yet it's also a captivating fragrance that almost instantly relaxes you. To me, it's the ultimate in aromatherapy. If you grow just one lemon scented herb it should be lemon verbena. Although to grow just one lemon herb would be a shame, since they are all so wonderful.
Lemon verbena, aloysia triphylla (formally Lippia citriodora), is a native of Chile and Peru, where it grows ten to fifteen foot tall. I've read it can grow 5 foot or more in one season. Lemon verbena needs at least 6 hours of sun, and I found it did better in a traditional herb soil that was on the dry side as well.
Unlike some herbs, lemon verbena will retain it's scent for years when dried, which is why it's not only a popular culinary herb, but also a potpourri ingredient. I dried mine in the oven on the lowest setting by placing it on baking sheets lined with parchment paper. I was very pleased with the results and it only took 2-3 hours to dry. I combined it with pineapple and apple mint, which made a nice tea.
I have also used it in herb vinegars this year combined with other lemon herbs as well as in mixtures with rosemary and thyme.
You can use lemon verbena in place of lemon zest in recipes. Virtually any fruit salad can be enhanced with it's finely chopped leaves. Bury 6 lemon verbena leaves in a cup of sugar that has been placed in a covered jar or container. Use this sugar to top muffins, fruit, or sprinkle on the top of muffin batter before baking. Because the leaf is rather tough you'll need to mince it very fine if you plan on leaving it in a dish, or add it whole and remove before serving. Dried, it should be crumbed before adding to recipes.
Process 10-15 lemon verbena leaves in a food processor with the sugar from your favorite sugar cookie recipe. Continue with the recipe as directed after processing the two together. The following recipes can also be used with fresh and dried lemon verbena or if it's not available try substituting lemon grass or lemon balm.
Lemon Verbena Potpourri
You will need:
dried peel of one lemon
2 cups dried lemon verbena leaves
1 cup dried chamomile flowers
6 inch cinnamon stick, crushed
1 cup dried calendula petals
1 tsp. orris root powder
2-3 drops lemon verbena essential oil (optional)
Dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp. Mix all the ingredients together. Seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally. Use to scent a room, or for sachets. Add more essential oil as the smell fades. Adapted from Kitchen and Herb Gardener by Richard Bird and Jessica Houdret
Lemon Verbena Syrup
Ingredients:
1 cup lemon verbena leaves
1/2 cup sugar
1/2 cup water
Blanch the lemon verbena leaves in boiling water briefly to brighten the color, then immediately plunge into ice water to stop cooking. Place the sugar and water in a small saucepan, bring to a simmer, then remove from the heat and cool. Place the lemon verbena and cooled syrup in a blender and purée on high for 2 minutes. Chill overnight, then strain through a fine mesh strainer. Keep leftovers refrigerated. Use with ice cream, pound cake or other light desserts, as well as fruit.
Lemon Rose Tea
Ingredients:
1/2 cup torn lemon verbena leaves
1/4 cup rose hips
Honey
Place 4 cups of water in a teakettle or medium saucepan and bring to a boil. Reduce the heat to a simmer and add the lemon verbena and rose hips. Remove from the heat and steep for about 15 minutes. Return to the heat and simmer for 1 minute. Pour into individual tea cups or mugs, sweeten with honey and serve.
Lemon Verbena Cake
Ingredients:
1 2/3 cups granulated sugar
1/8 tsp. salt
1 cup butter flavored shortening
2 drops lemon extract
2 cups cake flour or regular flour sifted several times
1/4 cup fresh chopped Lemon Verbena leaves
5 eggs
Cream together the sugar and shortening until well mixed. Add the eggs 1 at a time, mixing for one minute after each addition. Add dry ingredients gradually, scraping down the sides. Add the extract and the verbena leaves. Pour into a Bundt or tube pan, which is well coated with the shortening and floured. Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (testing with a toothpick). Remove to a cooling rack for 15 minutes. Remove from pan onto a serving plate. Drizzle with glaze or dust with confectioners' sugar.
Lemon Verbena Scones
Ingredients:
2 cups all purpose flour
1 1/2 cups rolled oats
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup brown sugar
1/4 cup cold butter
1/4 cup finely chopped fresh lemon verbena leaves
1 egg, beaten
1/2 cup plain yogurt
1/4 cup milk
Preheat oven to 425º F. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the lemon verbena leaves; mix until combined just combined. Make a well in the center of flour mixture. Add the egg, yogurt, and milk, stirring well. Mix in with the flour mixture to form a soft dough. Coat a12-inch cast iron skillet with a non-stick cooking spray. With floured hands, pat the dough into skillet. Cut with a sharp, serrated knife into eight wedges. (You can also pat the dough into a circle this same size on a baking sheet, and then cut into wedges.) Bake at 425º F for 15 minutes, or until lightly browned. Serve warm. Makes 8 servings.
Raspberry-Lemon Verbena Butter
Ingredients:
1/2 pound unsalted butter
1 tablespoon sugar, or to taste
4 ounces fresh or frozen raspberries (not in syrup)
1 small handful young, tender lemon verbena leaves
Thaw the raspberries if frozen, and pour off any excess liquid. With all ingredients at room temperature, blend butter, sugar, and raspberries until smooth (about 3 minutes). Strip out any large veins in the lemon verbena leaves, then add the leaves (chopped if you're mixing by hand) and blend until the texture is pleasing.
Lemon Butter
Ingredients:
1 cup unsalted butter, softened
1/4 cup fresh lemon juice
2 tablespoons powdered sugar
Grated peel of 1 lemon
4 to 6 fresh very finely minced lemon verbena leaves
Combine all ingredients in a food processor and purée until smooth. Refrigerate covered about 2 hours until firm.
Lemon Verbena Hair Rinse
Ingredients:
3 tablespoons lemon verbena leaves
1 cup boiling water
Pour the boiling water over the lemon verbena leaves. Steep for about an hour. Strain the mixture, discarding herb. Use as a rinse after shampoo and conditioning your hair.
Salt-Free Herb Seasoning
Ingredients:
1/2 cup dried dill weed
1 tbsp. dried lemon verbena
1/2 cup dried minced onion
1 tbsp. dried lovage, or celery seeds
2 tsp. garlic powder
2 tbsp. dried thyme
1 tsp. paprika
1 tbsp. dried marjoram
In batches, grind all ingredients together. Store in an airtight container out of the sunlight and away from heat.
Reply:Pleasant and mild as a tea. Subtle.
In cooking there are much better things to use for lemon flavor - like lemon!
Reply:As a chef in Canada, I used it in fish dishes, with chicken, in marinates and it makes a nice flavour with lemon sorbet, just infused with the sugar solution.
It is strong and goes along way, like tarragon, it can over power if used to much
Reply:Recipies using lemon verbena looks yummy, though have not tasted it..I regularly use lemon grass for making tea and in Thai cusines.. Do we get it in India/ Bangalore? May be I donot know the local name for it...
shoes stock
How do I make my house smell like lavender or lemon verbena without all those expensive smelly things?
Mrs. Meyers has products (Verbena or Lavender), and the dryer sheets are pretty nice too.
How do I make my house smell like lavender or lemon verbena without all those expensive smelly things?
The Body Shop has oil burners and the oils that go with them. The oils, approx. $7.50 per bottle, will last you at least 3 weeks and the burner lasts forever. The only real cost is the tea light that you can buy at Wal-Mart or any craft store for $3.00 for huge bag! This is the least expensive way that I can think of. Don't use too much oil though or it can be overwhelming. I use about 6 drops and it covers the entire upstairs of my home! Best of Luck!
Reply:I buy the essential oils. Lavender oil can be purchased at a craft store for about $5.00 for .05 oz. I put a few drops on a cotton pad %26amp; put it in the air intake for my air conditioner/heater. When the fan kicks on, it circulates the odor throughout the house. You can also mix a few drops with water in a spray bottle %26amp; use it as air freshener that way.
You can also buy the dried herbs/flowers, they are pretty inexpensive. Put some in a small pot of steaming water %26amp; simmmer them. This will also spread the odor throughout your house (%26amp; will also humidify as well)
Reply:www.scentsy.com/3236
flameless, wickless "candles" shipped directly to your door without the dangers of fire- for cheaper than candles typically cost
Reply:probably the least expensive way would be using dried herbs. In Lemon Verbena's case, that would be leaves, but you usually get dried flowers in the case of lavender. You can keep them around in sachets, or put them in a simmer pot, but this involves labor. Essential oils are pricey, but they go to work right away and are very concentrated. Probably the cheapest, strongest thing I've found is dried sprays of eucalyptus. They look pretty good in a vase, they have a nice smell that is strong and goes all through the house, and it lasts a long time. Another thing like that is Sweet Annie, if you can find it. It has fine feathery leaves, and a wonderful fragrance that is also strong and long lasting, so you can just arrange some in a vase and leave it, and it will make the place smell good. Another option would be scented candles which while burning give off lots of scent, but continue to scent the air even once they're no longer burning. You need to be careful about not leaving a candle unattended. If you don't have luck locally, you can give ebay a try. I did a search and found lots of sources of both eucalyptus, sweet annie, and candles of every description.
Reply:Make some sachet bags out of dried lavender, and scatter them around the house.
Reply:get yourself some great smelling fabric softner. Put it in a spray bottle dilute with water and spray your drapes, couch, carpet chairs ect.
How do I make my house smell like lavender or lemon verbena without all those expensive smelly things?
The Body Shop has oil burners and the oils that go with them. The oils, approx. $7.50 per bottle, will last you at least 3 weeks and the burner lasts forever. The only real cost is the tea light that you can buy at Wal-Mart or any craft store for $3.00 for huge bag! This is the least expensive way that I can think of. Don't use too much oil though or it can be overwhelming. I use about 6 drops and it covers the entire upstairs of my home! Best of Luck!
Reply:I buy the essential oils. Lavender oil can be purchased at a craft store for about $5.00 for .05 oz. I put a few drops on a cotton pad %26amp; put it in the air intake for my air conditioner/heater. When the fan kicks on, it circulates the odor throughout the house. You can also mix a few drops with water in a spray bottle %26amp; use it as air freshener that way.
You can also buy the dried herbs/flowers, they are pretty inexpensive. Put some in a small pot of steaming water %26amp; simmmer them. This will also spread the odor throughout your house (%26amp; will also humidify as well)
Reply:www.scentsy.com/3236
flameless, wickless "candles" shipped directly to your door without the dangers of fire- for cheaper than candles typically cost
Reply:probably the least expensive way would be using dried herbs. In Lemon Verbena's case, that would be leaves, but you usually get dried flowers in the case of lavender. You can keep them around in sachets, or put them in a simmer pot, but this involves labor. Essential oils are pricey, but they go to work right away and are very concentrated. Probably the cheapest, strongest thing I've found is dried sprays of eucalyptus. They look pretty good in a vase, they have a nice smell that is strong and goes all through the house, and it lasts a long time. Another thing like that is Sweet Annie, if you can find it. It has fine feathery leaves, and a wonderful fragrance that is also strong and long lasting, so you can just arrange some in a vase and leave it, and it will make the place smell good. Another option would be scented candles which while burning give off lots of scent, but continue to scent the air even once they're no longer burning. You need to be careful about not leaving a candle unattended. If you don't have luck locally, you can give ebay a try. I did a search and found lots of sources of both eucalyptus, sweet annie, and candles of every description.
Reply:Make some sachet bags out of dried lavender, and scatter them around the house.
Reply:get yourself some great smelling fabric softner. Put it in a spray bottle dilute with water and spray your drapes, couch, carpet chairs ect.
What's the scientific name for "praire verbena"?
praire vrbena-(you know) grows in small clusters is small it's self and is purple. Also it would be nice of you to tell me things you know about the texas wild flower.
What's the scientific name for "praire verbena"?
Verbena bipinnatifida
Reply:It's a commom wildflower from Mississippi to Arizona. There are some drought resistant types available.
What's the scientific name for "praire verbena"?
Verbena bipinnatifida
Reply:It's a commom wildflower from Mississippi to Arizona. There are some drought resistant types available.
Where can I buy lemon verbena leaves?
I am trying to make a recipe that calls for 1/4 cup of lemon verbena leaves. I have tried Kroger's and Wal-Mart in addition to Whole Foods, Central Market and World Market. None of these stores have had it in stock. I live in the Dallas area and would like to try again tomorrow, so any quick tips would be helpful. Thanks
Where can I buy lemon verbena leaves?
go to your local greenhouse and buy a 2 dollar plant. They grow anywhere and come up every year! I add it to my bath, tea, quick bread, and to my facial water. ENJOY!
Reply:In Arizona!
Where can I buy lemon verbena leaves?
go to your local greenhouse and buy a 2 dollar plant. They grow anywhere and come up every year! I add it to my bath, tea, quick bread, and to my facial water. ENJOY!
Reply:In Arizona!
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