Three Lemony Herbs

Lemon Verbena

Three lemony herbs come forth with March, all citrus aroma’d tender perennials. Lemon balm and Lemon grass haven’t been seen since fall; Lemon verbena has graced several benches in our greenhouse---and tables in my house.

 Lemon Balm (Mellisa officinalis) has many uses: as a cooling tea, bringing down a fever, in salads and drinks. The sweet aroma is useful in making potpourris; Victorians used lemon balm to signify “pleasant company of friends.” 

Lemongrass (Cymbopogon spp.).This herb is used in Thai cooking and thought to have health benefits. It has flavors of lemon and a bit of rose, is used in headache treatment, as 3 well as in perfume production. The grass can be suspended by string above steaming rice to with lemon; Tom Yum Soup made with the bulbs is a treat.

Lemon verbena (Aloysia citrodora) is used as flavoring in medicinal teas, pastries, candies, and fragrance in fingerbowls. Use this in a green bean dish à la Pat Fromm. 

Lemon Balm Sauce 

¾ cup sugar. 
4 Tbs. water, 
1 Tbs. fresh Lemon balm or Lemon verbena leaves,
2 Tbs. butter, 
Juice of 1 Lemon, 
Dash of Salt 

In a small pan, boil sugar and water several minutes until syrupy, Add leaves and cook for 5 minutes. Remove leaves. Add butter and salt Continue cooking over low heat until syrup is of desired thickness. (From Old Fashioned Herb Recipes, Bear Wallow Books, p.26) Fun & Learning Opportunities Comin