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 Lemon VerbenaAloysia triphylla Lemon verbena is a popular spice for European teas, fruit drinks, and desserts. It is indigenous to South America and was brought to Europe by the Spaniards. Verbena, a Latin word meaning leafy branch, was originally used as a perfume. Though not widely used in culinary applications, it adds a refreshing taste to many cold dishes. Origin and Varieties Description Culinary Uses of Lemon Verbena Lemon verbena makes one of the best beverage teas, especially when blended with mint. It can also be used to brighten the taste of fish, poultry, veggie marinades, stuffing, salad dressing, jellies, and vinegar. Chop up leaves and put them in drinks. As the leaves are tough, remove them before serving. Finely crumbled dried leaves can be added to the batters of carrot, banana, or zucchini bread. Try adding some to cooked rice just before serving. 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. Spice Blends: fish marinade blend, soup blend, and pickle blend. Attributed Medicinal Properties Growing and Havesting Lemon Verbena During the active growing seasons of spring and fall, water and fertilize lemon verbena regularly. Plants can grow into well-branched plants over 24 inches tall in one season. Small white flowers often occur in late summer, and have a perfumey, delicate lemon fragrance. If planning to winter indoors, grow in 6 inch and larger pots with drainage holes. Lemon verbena is a shrub from South American, and therefore must be wintered indoors below USDA zone 9. However, lemon verbena is deciduous and typically drops its leaves during the low light months. This is a critical point; we have heard from many sad gardeners lamenting the death of their plant over winter indoors (where as the plant was simply demonstrating its natural dormancy). Dormancy lasts one to three months, during which time you should water weekly and never fertilize. The only way to prevent winter dormancy for lemon verbena is to grow it under grow lights left on 18 hours/day. Pests can be an issue when growing lemon verbena indoors; watch for spider mites and white flies. As a precaution, we recommend rinsing plants under fast flowing fresh water every two weeks. Lemon verbena can be harvested at any time in the active growing season, and is equally wonderful fresh or dried. The branches of lemon verbena will triple at every point where you snip them - so harvest often. Other Names
Lemon Verbena Recipes
Often used to make herb tea and liqueurs in Provence, the fragrant herb lemon verbena gives a nice lift to these rich, silky lemon custards. Look for fresh lemon verbena at farmers' markets and nurseries; dried lemon verbena can be found at specialty foods stores. 1 cup water Preheat oven to 325°F. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice. Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins. Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled. Serves 6
Lemon Verbena Ice Cream yield: Makes about 2 1/2 cups 1 cup heavy whipping cream Bring cream, milk, 1/4 cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cover and let steep 2 hours. Whisk yolks and 1/4 cup sugar in medium bowl. Return cream mixture to boil. Strain hot cream mixture; gradually whisk into yolk mixture. Return custard to same saucepan. Stir over medium-low heat until custard is thick enough to leave path on spoon when finger is drawn across and thermometer registers 180°F, 3 to 4 minutes (do not boil). Immediately transfer custard to medium bowl. Chill until cold, at least 2 hours. Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl. Cover; freeze up to 3 days.
Lobster Salad with Lemon Verbena Dressing yield: Makes 2 (appetizer) servings 1 1/2 to 1 3/4 pound lobster Fill a large pot with 2 inches of salted water. Insert a steaming rack so that the lobster will not touch the water. Cover and bring to a boil. Add lobster and cover; cook 10 to 12 minutes. Remove to a platter and refrigerate to cool, about 30 minutes. Meanwhile, in a stainless steel bowl combine egg yolk and water. Whisk to combine. Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon. Add half of the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine. Once cooled, remove lobster meat from shell, leaving claw and tail meat intact. Using a chef’s knife, slice tail meat into pieces 1/2 inch thick. Transfer claws and tail meat to a medium bowl. Add 2 tablespoons dressing and tomato strips. Toss to coat. Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster. Garnish each plate with radish and remaining verbena. Serve immediately. (Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.) Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
2 1/2 cups water
Vietnamese Chicken and Pineapple Soup serves 6 -8 1 pineapple) Cut peel from pineapple in a thin layer and discard, then trim outer layer of pineapple, cutting just deep enough to remove eyes but allowing pineapple to remain intact, and transfer trimmings to a blender. Quarter pineapple lengthwise and cut out core, then coarsely chop core and transfer to blender. Purée with 2 cups water until smooth. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on solids (discard solids), then add enough water to measure 8 cups pineapple broth. Cut remaining pineapple into 1/2-inch pieces and put in a bowl. Place chicken between 2 sheets of plastic wrap. Gently pound chicken 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Cut chicken across the grain into 1/4-inch-wide strips and transfer to a bowl, then chill, covered. Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté chiles and 2 tablespoons garlic, stirring, until fragrant, about 30 seconds. Add 1/4 cup fish sauce and boil until sauce is reduced by half, about 2 minutes. (Fish sauce will be extremely pungent when first added but will have a mild flavor in soup.) Add pineapple broth and bring to a boil. Stir in pineapple pieces, kaffir lime leaves, mushrooms, tomatoes, bean sprouts, and 1/4 teaspoon pepper and return to a boil. Reduce heat, add herbs and simmer, uncovered, stirring occasionally, 10 minutes. While soup simmers, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté remaining tablespoon garlic, stirring, until fragrant, about 30 seconds. Add remaining 2 tablespoons fish sauce and simmer until sauce is reduced by half, about 2 minutes. Sprinkle chicken with remaining 1/4 teaspoon pepper and add to garlic mixture, then sauté, stirring, until just cooked through, about 4 minutes. Bibliographic References and Further Reading Lemon verbena:© 2011 the Epicentre. . All rights reserved. |
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