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Try It | Lemon Verbena Oil
Try these simple recipes using our favorite seasonal herb.
True green thumb or not, every girl can figure out how to get a little herb garden to grow. Whether it be basil, dill, rosemary, parsley, oregano, chives, or thyme, cooking with herbs will bring otherwise bland dishes to life.
Lemon Verbana is one of our favorites: it’s a little under the radar, but definitely not lacking in flavor or scent. It’s a flowering perennial that grows extremely well in the Los Angeles climate and is currently in season in SoCal. It punches full-bodied flavor but lacks the familiar acidity of lemons.
If you’re not going to grow it yourself, you can grab some from the farmer’s market—just look for slender green leaves with a lemony fragrance that’s to-die-for.
You’ll probably be tempted to create your own perfume, but we suggest mixing up this oil dressing and/or simple syrup and then drizzling that over…everything.
Lemon Verbena Oil
1 cup lemon verbena leaves, crushed
½ cup grapeseed oil
Pinch of salt
In a blender, combine the lemon verbena + oil, blend for 2 minutes
Pour the oil into a jar and let stand for 1 hour
Strain and press the solids to extract as much oil as possible.
Season with salt to taste
Makes ½ cup and lasts up to a week when refrigerated.
Delicious over salad, steamed veggies or sautéed chicken or fish
If you want to turn this into an oil based perfume, just mix 10-12 drops of this with 2 TB extra grapeseed oil; let sit for 72 hours and enjoy.
Lemon Verbena Simple Syrup
1/2 cup sugar
1/4 cup fresh lemon verbena leaves
1/2 cup water
Chop the lemon verbena leaves
Put sugar + water in sauce pan and stir to dissolve over low heat
Let simmer for a few minutes
Stir in lemon verbena and remove from heat
Steep for 15 minutes
Refrigerate to cool
Perfect sweetener to any summer cocktail or bowl of sliced fruit
Photo courtesy of lacuocaciccia.com.