Harvesting, Storing and Drying & Using Lemon Verbena

Harvesting:

Harvest the leaves of lemon verbena as needed throughout the growing season which will also keep the plant from becoming too leggy. (Pinching a plant encourages it to branch or bush out).

For a large harvest, cut plants back by half.

Drying:

See How to Dry Herbs. To release the flavor, crumble the dried leaves finely before using.

Storing:

Lemon Verbena can be frozen, the leaves whole or chopped, in ice cube trays filled with water.

Using:

Chopped leaves can also be blended into butter and stored in the refrigerator for a few weeks, or form into balls and freeze on a cookie sheet, then store in zipper bags. These “butter balls” can be used to flavor vegetables or fish or spread on bread or pancakes.

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