Lemon Verbena Potpourri Recipes

LEMON VERBENA POTPOURRI

Lemon Verbena Potpourri image

A lovely lemon verbena scented potpourri for scenting a room, or for sachets. Makes a lovely gift presented in a pretty tin. Adapted from Kitchen and Herb Gardener by Richard Bird and Jessica Houdret.

Provided by BecR2400

Categories Lemon

Time 30m

Yield 2 1/2 cups of Potpourri

Number Of Ingredients 7

Ingredients

dried peel of one lemon
2 cups dried lemon verbena leaves
1 cup dried chamomile
6 inches cinnamon sticks, crushed
1 cup dried calendula flowers
1 teaspoon orrisroot powder
2 -3 drops lemon verbena essential oils (optional)

Steps:

Dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp.
Mix all the ingredients together.
Seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally.
Use to scent a room, or for sachets. Add more essential oil as the smell fades.

Nutrition Facts :

LEMON VERBENA-BLUEBERRY MUFFINS

Lemon Verbena-Blueberry Muffins image

Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well.

Provided by SIXMITTS

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 egg
¾ cup milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup chopped fresh lemon verbena
¼ cup cold butter
1 cup fresh blueberries

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 22.3 g, Cholesterol 26.9 mg, Fat 4.8 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 169.7 mg, Sugar 7.6 g

LEMON VERBENA BREAD

Lemon Verbena Bread image

Make and share this Lemon Verbena Bread recipe from Food.com.

Provided by Theresa Thunderbird

Categories Breads

Time 1h

Yield 1 large loaf, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter
1/4 cup fresh lemon verbena leaf, chopped
1 sugar
2 large eggs
1 pinch salt
1/2 cup milk
1 1/2 cups sifted flour
1 teaspoon baking powder
1 grated lemon, rind of
1/4 cup chopped nuts (optional)
1/2 cup sugar
2 tablespoons fresh lemon verbena leaves, finely chopped
1 lemon, juice of

Steps:

For the bread cream butter with verbena leaves in a mixer or food processor.
Add sugar,eggs and milk and beat well.
Add remaining ingredients and pulse a few times until blended.
Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
Leave loaf in pan and pour glaze over loaf while still hot.
Let sit several hours.
Remove loaf from pan.
Wrap in foil to ripen overnight if you like, or serve when cool.
You can also freeze this bread for later use.
GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.

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