Cooking with Lemon Verbena: Fresh and Dried Uses

Overview

Lemon verbena adds a bright, lemony flavor without the acidity of lemon juice. It substitutes well for lemon zest, lemongrass, or lemon balm. Its citrus scent enlivens the kitchen. Dry leaves to extend shelf life, and always use leaves from plants untreated with pesticides or herbicides.

Step 1: Prepare Fresh Leaves

Rinse and pat dry fresh lemon verbena leaves.

Step 2: Dry the Leaves

Spread in a single layer on a parchment-lined baking pan. Dry in the oven at the lowest setting with the door cracked for 2–3 hours, until completely dry.

Step 3: Crush or Chop

Crumble dried leaves between your hands or finely chop before adding to recipes.

Step 4: Substitute in Recipes

Use crushed or chopped lemon verbena in equal amounts to replace lemon zest, lemon balm, or lemongrass.

Step 5: Make Lemon Verbena Sugar

Push 5–6 whole dried leaves into 1 cup of sugar in a sealed container. Let steep 1 week. Use for fruit salads, cookies, cakes, or ice cream.

Step 6: Flavor Steaming or Poaching Liquids

Add 1–2 whole dried or fresh leaves to the liquid for steaming or poaching fish, shellfish, or poultry. Remove leaves before serving.

Step 7: Brew Lemon Verbena Tea

Steep 2 fresh or dried whole leaves in hot water with other tea ingredients. Strain before drinking.

Step 8: Infuse Savory and Sweet Dishes

Add 1–2 teaspoons chopped or crushed leaves during cooking to fruit, citrus, dairy, fish, or poultry dishes for a lemon flavor without sourness.