The citrus aroma of the lemon verbena herb adds a light and refreshing flavor to teas, desserts, meats and fish. The plant is easy to maintain and the dried leaves will hold their flavor for several years. Harvest and dry your lemon verbena leaves to add a hint of lemon to many recipes, or use as a potpourri in your home.
Line a cookie sheet with parchment paper and place your lemon verbena leaves on the cookie sheet in a single layer. Place in an oven set to the lowest temperature for 2 to 3 hours.
Substitute an equal amount of crushed lemon verbena leaf for lemongrass or lemon zest in your recipes.
Add two to three dried lemon verbena leaves to stews, soups and baked fish and poultry to add a lemon flavor. Remove the leaves before serving.
Grind 10 to 12 dried leaves and mix into the sugar for your baked goods recipes. Follow the recipe as normal for an extra lemon kick.
Add 1 to 2 tsps. crushed lemon verbena to rice or fruit salad just before serving.
Make lemon-infused vinegar by submerging two to three leaves in your bottle.