Lemon Verbena Potpourri Recipes

LEMON VERBENA POTPOURRI

Steps:

• Dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp.
• Mix all the ingredients together.
• Seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally.
• Use to scent a room, or for sachets. Add more essential oil as the smell fades.

LEMON VERBENA BUTTER

Steps:

• Combine all ingredients in a bowl and stir until smooth and ingredients are incorporated.
• Transfer butter to a covered container approximately 2 hours or until firm. Note: be sure the butter is covered well or it will absorb any odors from the refrigerator.

LEMON VERBENA-BLUEBERRY MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
• Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.

LEMON VERBENA LIQUEUR

Steps:

• Lightly bruise the lemon verbena leaves.
• Place the lightly bruised lemon verbena leaves, lemon zest and the alcohol in a large jar with a tight fitting lid.
• Leave for at least 2 weeks in a cool, dark place before straining out the solids.

LEMON VERBENA BREAD

Steps:

• For the bread cream butter with verbena leaves in a mixer or food processor.
• Add sugar,eggs and milk and beat well.
• Add remaining ingredients and pulse a few times until blended.
• Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
• Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
• Leave loaf in pan and pour glaze over loaf while still hot.
• Let sit several hours.
• Remove loaf from pan.
• Wrap in foil to ripen overnight if you like, or serve when cool.
• You can also freeze this bread for later use.
• GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.