Herb & Spice Companion

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Job:07-61264 Title:RacePoint - Herb and Spice Companion

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(Text)

ExOTIC HERBS

• 113 –

Care: Trim throughout the growing season to keep the

plant thriving and promote new growth. Prune heavily

in fall. Fertilize regularly, but stop during the dormant

winter season. In cold climates, return outdoors only

after the last frost in spring, then prune.

Keep It Fresh

Lemon verbena can be dried for tea or

potpourri, or frozen in ice-cube trays for

longer storage (see directions for freez-

ing on page 19 and drying on page 20).

In the Kitchen

Dishes: Teas, cold beverages, desserts,

jams, dressings and marinades, soups,

sauces

Prep: Use leaves whole for flavor and

remove before serving (they’re tough to

chew), or mince before adding to a dish.

Serve: Infuse lemon verbena leaves in

vinegar, oil, jam, and milk (to make ice

cream or custard). Chopped or minced

leaves stirred into butter offers a fresh

take on classic herb butter. Sprinkle them

over cooked veggies, rice, and soups, or

place whole leaves over fish and pork

dishes while cooking. You can also store

leaves in a container of sugar for a few

days, then use to bake citrus-flavored

breads and cakes. Alternatively, grind

fresh or dried leaves and add to doughs,

batters, and pie fillings.

SUBSTITUTIONS

• Lemongrass


• Lemon zest


• Lemon basil


• Lemon balm


• Sorrel

PAIRINGS

Fruits and Vegetables:

blueberries, celery, cherries, green

beans, lemons, onions, oranges,

raspberries, tomatoes

Proteins: almonds, cheeses,

chicken, eggs, fish and seafood,

pecans, pork, walnuts

Seasonings: basil, chamomile,

cinnamon, cloves, garlic, ginger,

honey, lavender, lemon juice and

zest, lime juice and zest, mint,

oregano, paprika, parsley, sage,

thyme, vanilla

Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:112

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:113

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