Lemon Verbena

Lemon verbena – an intense citrus herb with elegant freshness

Lemon verbena (Aloysia citrodora), in French also called verveine odorante, is the most intense citrus herb in the kitchen. Its aroma is purer and more direct than that of lemon balm – a clear citrus scent without the lightly minty accompaniment, but with a floral elegance that makes the herb so popular in French patisserie and cuisine.

The whole leaves release their full aroma when rubbed or briefly infused. Lemon verbena can be used versatilely – from savoury cooking through desserts to teas and drinks.

Use in the kitchen

• Rich meat: ideal with duck and pork – breaks the richness with a fresh citrus note
• Fish and seafood: as an aroma base for marinades and en papillote
• Vegetable soups: gives light soups a floral freshness
• Desserts: in panna cotta, crème brûlée, sorbets and mousses
• Herbal tea: as a single herb or part of a herbal tea blend
• Lemonades and syrups: as a base for flavoured drinks and cocktails

Best add lemon verbena just before serving or let it steep briefly in hot liquids – this keeps the aroma fresh and lively.

A little recipe idea: sliced duck breast with lemon-verbena jus

Fry the duck breast medium, let it rest. Deglaze the roasting residue with a little white wine and chicken broth. Let lemon verbena leaves steep in it for a few minutes, remove them, bind the sauce with butter. The floral citrus note of the verbena makes the sauce an elegant companion for the duck breast.

Goes excellently with: duck, pork, fish, light soups, desserts, herbal teas and flavoured drinks.