Lemon Verbena Leaf
Lemon verbena smells more like lemon than a lemon does. The dried leaf brews into a bright, clean herbal tea that stays true to that promise.
What It Is
A flowering shrub native to South America, lemon verbena traveled to Europe with Spanish explorers and became a staple of herb gardens and folk kitchens alike. The dried leaves hold an intense, clear lemon fragrance without any of the bitterness you sometimes get from lemon zest or citrus peel.
It is not a subtle herb. A small amount goes a long way, which makes it worth getting to know slowly. Traditionally steeped as a calming tea before bed, it also has a quiet history in cooking, anywhere a cook wants lemon flavor without added liquid or acidity.
What To Do
For tea, steep two or three dried leaves in hot but not boiling water for five to seven minutes. The flavor deepens the longer it sits, so taste as you go. Sweeten with honey if you like, or drink it plain.
In the kitchen, crumble a leaf or two into salad dressings, fruit salads, or homemade lemonade. It works well stirred into sugar that you then use for baking, and it pairs naturally with peaches, berries, and fresh ginger. Store in a sealed container away from light and heat, and it will hold its fragrance for a good year.
