The fictitious Scarlett O’Hara’s mother and the real Laura Ingalls Wilder had something in common. They adored the captivating and luscious herb, lemon verbena, believed to instantly relax the mind and nurture the soul.
The versatile lemon verbena (Aloysia Triphylla) is native to South America. The Spanish introduced it to Europeans, who admired its fragrance and used it for delightful perfumes. Ever since it crossed the Atlantic in the 1800s, lemon verbena has enjoyed popularity here in food, medicine and cosmetics.
The deciduous shrub can grow 10- to 15-feet tall, and produces light-green leaves and tiny lavender flowers. But its most attractive qualities are its lemon scent and taste. Adding the leaves to teas makes a wonderful summertime beverage, and when minced, the leaves can replace lemon flavor or zest in any recipe. Oven-dried lemon verbena leaves can enhance cookie batter and breads, and it’s a refreshing addition to fish, vegetables, marinades, salads, poultry or in anything looking for a hint of citrus.
In the spring, plant lemon verbena in your garden or in a container that gets full sun. When summer comes, the plant blooms and it’s harvest time. Cut the stems and remove the desired amount of leaves.
Lemon verbena also has applications around the home. Medicinally, this herb can be used in a tea to help calm an upset stomach or to aid in digestion. It’s also rumored to help reduce fevers and a stuffy nose.
The dried leaves, which retain their scent, make pleasant additions to potpourri, or sachets. Cosmetically, the oil can be used in massage oils and creams. Try dropping a few leaves in bath water for an easy homemade aromatherapy session.
Adding lemon verbena to your list of garden herbs is a must. After your first good whiff, you’ll understand how the virtues of this herb made it into classic literature, the big screen and television – its scent and its virtues are timeless.
RECIPES: USING LEMON VERBENA
LEMON VERBENA SORBET
From the Mulvaney B&L Kitchen Patrick Mulvaney
This is a fun recipe that can easily be made at home. It works well as an intermezzo (light dessert) or, if put in a glass with a tequila drizzle, a frozen California Margarita.
Patrick Mulvaney, owner/chef Mulvaney’s B&L/ Culinary Specialists, 1215 19th Street, Sacramento.
culinaryspecialists.com
Makes about one quart.
Ingredients:
• 1 bunch of lemon verbena
• 1 Cup sugar
• 1 Cup water
• 1 Cup freshly squeezed lemon juice (preferably Meyer)
1. In a small saucepan on medium high heat, make verbena scented syrup by heating half the herb, sugar and water until the sugar has completely dissolved. Check flavor and add more verbena if necessary. Remove from heat and let cool. Mix in the lemon juice and zest. Strain and chill, either in the refrigerator, or by placing over a bain marie. 2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it to the freezer to solidify. Place in a chilled food-processor or blender to process until smooth.
SUMMER FRUIT COMPOTE WITH LEMON VERBENA
from Fresh from the Farmers Market by Janet Fletcher
Ingredients:
• 1 Cup dry white wine
• 1/3 Cup sugar
• 12 to 16 Fresh lemon verbena leaves
• 1 Large nectarine, pitted and sliced
• 4 Large fresh green figs, quartered
• Half a box (1/2 cup) raspberries
• Half a box (1/2 cup) blackberries
1. Combine wine, sugar and 1 cup water in a small pot. Bring to a simmer over moderately high heat, stirring to dissolve sugar. Simmer until reduced to 1 cup.
2. Put 12 verbena leaves in a bowl and pour the syrup over them. Stir. Let steep 5 minutes, then taste. Add a few more lemon verbena leaves if syrup does-n't seem flavorful enough. Cool to room temperature, then refrigerate until cold.
3. Divide the fruit evenly among four balloon wineglasses. Just before serving, strain the wine syrup to remove the lemon verbena leaves, then pour 1/4 cup syrup over each portion of fruit. Alternatively, put all the fruit in a glass compote and pour all the syrup over it. Serve immediately.
LEMON VERBENA SPRITZER
From the kitchen of Annie Somerville, chef, Greens Restaurant, San Francisco
Fill a tall glass with as much ice as you like. Fill 3/4 full with your favorite chilled mineral water.
Add a generous splash of lemonade and a sprig or a few leaves of lemon verbena (I like to crush the leaves first to release their incredible fragrance.)
