Lemon Verbena

Spanish explorers discovered the herb, Lemon Verbena, growing in South America, in particular in Argentina and Chile.  Its intense lemon aroma proved irresistible and it was brought back to Europe where it has been grown, both for its herbal quality and as an attractive shrub, ever since.

The sheer size of this woody, deciduous shrub, when grown in the garden, makes it a useful space filler; it can reach 10ft in height and develops small, attractive, purple flowers.  Originating as it does from South America, this plant requires a good sheltered site with plenty of sun and well-drained soil.  It is ideal as a pot-grown herb.

It is the leaves which contain the Verbena's herbal qualities and as the lemon flavour is more intense than any other of the lemon herbs, such as lemon balm, care should be taken not to use too much in cooking. It is ideal for use in herbal teas, cakes and puddings, together with salad dressings.  Try this recipe for a lemon verbena cake:-

Ingredients

4 eggs 
2 1/2 cups flour 
1 1/2 cups sugar 
3 tsp. baking powder 
A pinch of salt
1 Tbsp lemon verbena (having crushed and dried the leaves)
1/2 a cup of orange juice 
4oz butter
2 tsp. lemon juice
2 tsp. dried lemon peel 

Preheat oven to 325 degrees F. 

Grease and flour a large cake tin. Blend all the ingredients together until moist; then mix gently for 3-5 minutes. Pour the mixture into the cake tin and leave in the oven for around 45 minutes.

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