No doubt about it. The rather bland looking lemon
verbena, Aloysia triphylla, is not going to be stage center in those herb
gardens where esthetics play a strong role, but the wise cook will most
assuredly find a place for this homely child; it can work wonders as a
flavor enhancer in dishes from desserts to entrees - even in iced drinks.
Referred to as "a member of a select group of olfactory ambushers" by
a well-known herbalist, one need only smell the scented leaf to understand
its culinary value. And yet this exotic herb is seldom seen in recipe
books.
Considered a "tender" herb in the Northeast, it does not winter well,
so best to make use of it during the summer months. Its lanky and scraggly
bush-like appearance might not make one pause to admire its beauty when
planning an herb garden, but touch its leaves and scent euphoria sets
in. Its exotic lemony bouquet promises a new taste experience for the
imaginative cook. After all, without scent there can be no taste. Be discreet,
however, the intense flavor of the leaf is much too strong to be tossed
in a salad or sprinkled over a dish for color - as one might with parsley
or dill. It is the aroma released by the lemon verbena leaves that gives
the subtle taste so admired by imaginative cooks.
The herb is inspiring. Use it in place of more commonly recommended herbs
in chicken, fish, or lamb marinades. No need to chop the leaves to bring
out flavor. Left whole they are sufficiently aromatic. Whole branches
can be used as seasoning in the cavity of a chicken or as a bed for roast
lamb. The leaves also work their magic in cold drinks such as lemonade,
iced tea, a cold fresh fruit punch or even a fruit cup. Let the leaves
set in a light vinaigrette before dressing a salad or add to a fresh tomato
sauce before serving. Lemon verbena added to a light butter sauce makes
a piece of simply poached fish an exotic meal. And a simple butter cake
served with fresh strawberries and a sauce (see recipe below) of lemon
verbena leaves, fresh lemon juice, sugar, butter, and flour rewards the
cook with an exceptional summer desert.
As a final reminder, the herb can be overpowering. It is always safest
to experiment starting with too little rather than chance an overwhelming
flavor.
Lemon Verbena Sauce to serve with fresh fruit or cake:
1 Cup sugar
1 Tablespoon flour
¾ Cup boiling water
¼ Cup fresh lemon juice
20 lemon verbena leaves
2 Tablespoons butter
Combine sugar and flour in a small saucepan, off the heat. Stir in the
boiling water and cook several minutes over moderate heat. Add the lemon
juice and lemon verbena leaves and bring to a boil. When the sauce has
thickened, remove the leaves with a fork.. Add the butter and stir until
it is melted. Remove the sauce from the heat and cool to room temperature
or chill for serving.
Yield: Approximately one cup
Source: Kitchen Gardener, February/March 2000 &
featured on another fantasic culinary web site Cheftalk.com