Lemon verbena
plant,Aloysia
triphylla.
Welcome to the summary page for FabulousFusionFood's Herb guide to Lemon Verbena along with all the Lemon Verbena containing recipes presented on this site, with 2 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lemon Verbena as a major herb flavouring.
Lemon Verbena, Aloysia triphylla (also known as Aloysia citrodora, Lippia citrodora, Lippia triphylla, Verbena triphylla, Lemon-scented Verbena and Lemon beebrush) is a deciduous perennial shrub and a member of the Verbenaceae (verbena) family. It is native to Argentina, Paraguay, Brazil, Uruguay, Chile, and Peru but was introduced to Europe by the Spanish in the 17th century.
It typically grows to about 2m in height and bears long pointed oblong leaves that grow alternately on the stem. In milder climes it is in leaf from May to November, in flower in August, and the seeds ripen from September to October. The flowers are hermaphrodite and are insect pollinated. The leaves of this plant are edible and exude a strong lemony scent that does not dissipate upon cooking. The leaves can be cooked as spinach, but is more commonly incorporated as a flavouring in salads, or it can be used as an herb in fish dishes or as a replacement for lemongrass in Thai recipes. The leaves can also be used to make a lemon-flavoured tea. The leaves can also be used dry, as they retain their lemony aroma for many years.
Lemon verbena leaves are valued for their pure, lemony, aroma and flavour which is typically purer than any other lemon-scented herb. The essential oil of the leaves is dominated by the aldehydes neral and geranial (citral). At lower concentrations, the monoterpenoids limonene, carvone, dipentene and linalool are also present. The English name, verbena is derived from the Latin nount, verbena (literally meaning 'leafy branch'), with the epithet 'lemon' applied because of the lemony aroma and flavour of the leaves.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lemon Verbena as a major herb flavouring.
Lemon Verbena, Aloysia triphylla (also known as Aloysia citrodora, Lippia citrodora, Lippia triphylla, Verbena triphylla, Lemon-scented Verbena and Lemon beebrush) is a deciduous perennial shrub and a member of the Verbenaceae (verbena) family. It is native to Argentina, Paraguay, Brazil, Uruguay, Chile, and Peru but was introduced to Europe by the Spanish in the 17th century.
It typically grows to about 2m in height and bears long pointed oblong leaves that grow alternately on the stem. In milder climes it is in leaf from May to November, in flower in August, and the seeds ripen from September to October. The flowers are hermaphrodite and are insect pollinated. The leaves of this plant are edible and exude a strong lemony scent that does not dissipate upon cooking. The leaves can be cooked as spinach, but is more commonly incorporated as a flavouring in salads, or it can be used as an herb in fish dishes or as a replacement for lemongrass in Thai recipes. The leaves can also be used to make a lemon-flavoured tea. The leaves can also be used dry, as they retain their lemony aroma for many years.
Lemon verbena leaves are valued for their pure, lemony, aroma and flavour which is typically purer than any other lemon-scented herb. The essential oil of the leaves is dominated by the aldehydes neral and geranial (citral). At lower concentrations, the monoterpenoids limonene, carvone, dipentene and linalool are also present. The English name, verbena is derived from the Latin nount, verbena (literally meaning 'leafy branch'), with the epithet 'lemon' applied because of the lemony aroma and flavour of the leaves.
The alphabetical list of all Lemon Verbena recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
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| Lebanese-style Braaied Fruit Salad Origin: South Africa | Lemon Verbena Lemonade Origin: Britain |
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