π¨βπ³ Learn from Le Cordon Bleu and save 25% on Premium Membership π©βπ³
Published 1999
This fragrant, deciduous shrub, a native of Chile and only known to Europe since the late eighteenth century, enjoys prolific growth during late spring and summer in any sunny, warm climate. The long, slender green leaves have a potent lemon-like perfume and refreshing flavour and should be used sparingly. They are used predominantly in desserts but are also used to make a herbal tea or tisane that is said to aid digestion. As lemon verbena leaves are rarely seen for sale, the best option is to grow a plant yourself. The leaves can be dried and stored for use when the plant is out of season β use half the specified quantity when using dried lemon verbena. Available: fresh leaves are rare (plants are available from nurseries) and dried leaves can be found in health food stores.
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement