Lemon Verbena

Store fresh leaves loosely wrapped in a damp paper towel inside a plastic bag in the refrigerator. For longer storage, you can dry the leaves by hanging them in a cool, dark place or use them to infuse oils and vinegars.

Nutritional information is not typically tracked for fresh herbs used in small quantities.

Add fresh leaves to marinades for chicken, fish, or tofu.

Steep leaves in hot water to make a refreshing herbal tea.

Finely chop leaves and add to fruit salads, sorbets, or custards for a citrusy twist.

Use whole leaves to infuse simple syrups or sugar for cocktails and desserts.

Citrus fruits (lemons, limes, oranges)

Berries

Stone fruits (peaches, apricots)

Cream and dairy

Poultry

Fish

White wine

Herbal teas

Overcooking lemon verbena can diminish its delicate aroma and flavor.

Using dried lemon verbena in place of fresh will result in a less intense, slightly different flavor profile; adjust quantity accordingly.