Every year I bring my Lemon Verbena indoors because it cannot winter over in the ground in Illinois most winters, although this past winter might have been an exception. Just before I was ready to take them all back outside this spring, the lemon verbena plantss got a brown spot illness.
I did the regular soap and water treatment, washing the leaves and removing the heavily infected ones and getting it a newer sunnier place to sit with a fertilizer treatment to give it some strength strength to fight back. The one plant you see here has done very well and once it got outside the new leaves are quickly replacing the old.
These two with the one I bought at the herb sale means I have three plants this year on the patio and will need to make many things with lemon verbena, so I searched through my recipes and found these I am planning on trying soon.
Lemon verbena and Raspberry Muffins
A secret to a sparkling flavor in these delicately crumbed muffins is to craft a lemon sugar with lemon zest and lemon verbena. You can make them ahead by the large batch, then wrap individually in plastic wrap and store in a zip seal bag you have pushed extra air out of. When you want one, unwrap, place in a paper towel and microwave for 30 to 60 seconds. You can keep them up to a month this way.
12 to24 fresh lemon verbena leaves
1/2 cup sugar
1 cup nonfat buttermilk (or use 1 cup milk with 1 Tbls lemon juice)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest, lemon verbena leaves and sugar in a food processor; pulse until the zest and leaves are very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Lemon Verbena and Pinapple Sorbet
3 to 4 fresh lemon verbena leaves, partially cut up
1 can frozen pineapple juice concentrate, thawed but still cold
2½ cups cold water (or about 2 juice cans of water)