Lemon verbena, scientifically known as Aloysia citrodora, is a fragrant herb celebrated for its intense lemon aroma and flavor. Originating from South America, it has become a beloved addition to gardens and kitchens worldwide. Its leaves, more potent than lemon balm or lemon grass, are used in teas, desserts, sauces, and even perfumes. However, this delightful herb is a tender perennial, meaning it thrives in warm climates and may not survive harsh winters. This makes proper preservation crucial to enjoy its lemony essence year-round.
Understanding Lemon Verbena and Its Preservation Needs
Lemon verbena is a deciduous shrub that can grow quite large, but it is sensitive to frost. In colder climates, it’s often grown in containers and brought indoors during winter. Even in warmer regions, harvesting and preserving the leaves ensures a continuous supply of this flavorful herb. The key to successful preservation lies in understanding the herb’s characteristics and selecting the appropriate method.
Why Preserve Lemon Verbena? Preserving lemon verbena allows you to extend its availability beyond its growing season. Fresh leaves are most flavorful during the summer months. Preserving them captures that peak flavor, allowing you to infuse your culinary creations with a burst of lemony goodness throughout the year. Whether you’re looking to enhance your teas, bake fragrant desserts, or create flavorful sauces, preserved lemon verbena is a valuable ingredient.
Furthermore, preserving lemon verbena prevents waste. Harvesting excess leaves during the growing season and preserving them ensures that you use the herb effectively and avoid letting it wither away unused. This is particularly important if you have a prolific lemon verbena plant.
Harvesting Lemon Verbena for Preservation
The quality of your preserved lemon verbena depends heavily on how you harvest it. Proper harvesting techniques ensure that you obtain the most flavorful leaves and that your plant remains healthy and productive.
When to Harvest: The best time to harvest lemon verbena is in the morning, after the dew has evaporated but before the sun becomes too intense. This is when the essential oils are most concentrated, resulting in a more flavorful product. Avoid harvesting during the hottest part of the day, as the leaves may wilt quickly.
How to Harvest: Use sharp scissors or pruning shears to cut the stems. Cut above a leaf node (the point where leaves grow from the stem) to encourage new growth. Don’t remove more than one-third of the plant’s foliage at any one time, as this can stress the plant and hinder its growth. Focus on harvesting the newer, younger leaves, as they tend to be more flavorful than older ones.
Preparing the Leaves: After harvesting, gently rinse the leaves under cool water to remove any dirt or debris. Pat them dry with a clean towel or paper towel. It’s crucial to remove excess moisture before proceeding with any preservation method to prevent mold growth.
Methods for Preserving Lemon Verbena
There are several effective methods for preserving lemon verbena, each with its own advantages and disadvantages. The best method for you will depend on your personal preferences, available resources, and intended use of the preserved herb.
Drying Lemon Verbena
Drying is one of the most common and straightforward methods for preserving herbs, and it works exceptionally well for lemon verbena. Drying concentrates the flavor and allows you to store the herb for extended periods.
Air Drying
Air drying is a traditional method that requires minimal equipment. It involves hanging bundles of lemon verbena leaves in a dry, well-ventilated area.
To air dry lemon verbena, gather the stems into small bundles, securing them with twine or rubber bands. Hang the bundles upside down in a cool, dark, and well-ventilated place. Ensure that the bundles are not too crowded to allow for adequate air circulation. Direct sunlight can cause the herbs to lose their color and flavor, so avoid hanging them in sunny locations.
Drying time can vary depending on humidity and air circulation, but it typically takes one to three weeks. The leaves are dry when they crumble easily when touched. Once dried, store the leaves in airtight containers in a cool, dark place.
Using a Dehydrator
A food dehydrator provides a controlled environment for drying herbs, resulting in faster and more consistent results than air drying.
To dry lemon verbena in a dehydrator, spread the leaves in a single layer on the dehydrator trays. Follow the manufacturer’s instructions for drying herbs. Typically, a temperature of 95-115°F (35-46°C) is recommended. The drying time will depend on the dehydrator and the thickness of the leaves, but it usually takes between 2 to 4 hours. The leaves are dry when they are brittle and crumble easily.
Once dried, allow the leaves to cool completely before storing them in airtight containers.
Oven Drying
If you don’t have a dehydrator, you can use your oven to dry lemon verbena. This method requires careful monitoring to prevent scorching the leaves.
Preheat your oven to the lowest possible temperature, ideally below 170°F (77°C). Spread the lemon verbena leaves in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the oven and prop the oven door slightly open to allow moisture to escape.
Check the leaves frequently to ensure they are not burning. The drying time will vary depending on the oven temperature and leaf thickness, but it typically takes between 2 to 4 hours. The leaves are dry when they are brittle and crumble easily.
Once dried, allow the leaves to cool completely before storing them in airtight containers.
Freezing Lemon Verbena
Freezing is another effective method for preserving lemon verbena, preserving its fresh flavor and aroma more closely than drying. While the texture of the leaves may change slightly, the flavor remains vibrant.
Freezing Whole Leaves
One simple method is to freeze the leaves whole. Rinse and dry the lemon verbena leaves thoroughly. Spread them in a single layer on a baking sheet lined with parchment paper and freeze for about 2 hours, or until solid. This pre-freezing step prevents the leaves from clumping together. Once frozen, transfer the leaves to freezer bags or airtight containers. Label and date the containers and store them in the freezer for up to a year.
Freezing in Ice Cubes
For convenient use in beverages or sauces, freeze lemon verbena leaves in ice cubes. Chop the leaves finely and place them in ice cube trays. Fill the trays with water or broth. Freeze until solid, then transfer the ice cubes to freezer bags or airtight containers. Label and date the containers and store them in the freezer for up to a year. When needed, simply add the lemon verbena ice cubes to your favorite drinks or dishes.
Infusing Lemon Verbena in Oil or Vinegar
Infusing lemon verbena in oil or vinegar is a great way to capture its flavor and create versatile ingredients for cooking and salad dressings.
Lemon Verbena Infused Oil
To make lemon verbena infused oil, gently bruise fresh lemon verbena leaves to release their oils. Place the leaves in a clean jar and cover them with a high-quality oil, such as olive oil or sunflower oil. Ensure the leaves are completely submerged in the oil. Seal the jar tightly and store it in a cool, dark place for about two weeks. Shake the jar occasionally. After two weeks, strain the oil through a cheesecloth to remove the leaves. Store the infused oil in a clean bottle in the refrigerator for up to three months. Use it to add a lemony flavor to salads, marinades, or grilled dishes.
Lemon Verbena Infused Vinegar
To make lemon verbena infused vinegar, follow a similar process. Bruise fresh lemon verbena leaves and place them in a clean jar. Cover the leaves with a high-quality vinegar, such as white wine vinegar or apple cider vinegar. Ensure the leaves are completely submerged in the vinegar. Seal the jar tightly and store it in a cool, dark place for about two weeks. Shake the jar occasionally. After two weeks, strain the vinegar through a cheesecloth to remove the leaves. Store the infused vinegar in a clean bottle in a cool, dark place. Use it to create flavorful salad dressings or marinades.
Making Lemon Verbena Salt or Sugar
Creating lemon verbena salt or sugar is another delightful way to preserve the herb’s flavor and add a unique twist to your culinary creations.
Lemon Verbena Salt
To make lemon verbena salt, combine finely chopped fresh lemon verbena leaves with coarse sea salt in a food processor. Pulse until the mixture is well combined and the salt is evenly green. Spread the mixture on a baking sheet lined with parchment paper and allow it to dry completely. This may take a few days. Once dry, store the lemon verbena salt in an airtight container. Use it to season fish, chicken, vegetables, or salads.
Lemon Verbena Sugar
To make lemon verbena sugar, combine finely chopped fresh lemon verbena leaves with granulated sugar in a food processor. Pulse until the mixture is well combined and the sugar is evenly green. Spread the mixture on a baking sheet lined with parchment paper and allow it to dry completely. This may take a few days. Once dry, store the lemon verbena sugar in an airtight container. Use it to sweeten teas, lemonade, or baked goods.
Storing Preserved Lemon Verbena
Proper storage is essential to maintain the quality and flavor of your preserved lemon verbena. Regardless of the preservation method used, always store the preserved herb in airtight containers in a cool, dark, and dry place.
Airtight Containers: Airtight containers, such as glass jars or resealable plastic bags, prevent moisture and air from degrading the herb’s flavor and aroma. Make sure the containers are clean and dry before using them.
Cool, Dark, and Dry Place: Exposure to light, heat, and moisture can cause the preserved lemon verbena to lose its flavor and potency. Store the containers in a pantry, cabinet, or any other cool, dark, and dry location.
Labeling: Always label the containers with the name of the herb and the date of preservation. This helps you keep track of your inventory and ensures that you use the oldest herbs first.
Using Preserved Lemon Verbena
Preserved lemon verbena can be used in a variety of culinary and non-culinary applications. Here are some ideas to get you started:
Tea: Dried lemon verbena leaves make a delicious and refreshing tea. Simply steep a teaspoon of dried leaves in hot water for 5-10 minutes.
Desserts: Add chopped fresh or dried lemon verbena to cakes, cookies, ice cream, or sorbet for a burst of lemony flavor.
Sauces and Marinades: Use lemon verbena infused oil or vinegar to create flavorful sauces and marinades for chicken, fish, or vegetables.
Potpourri and Sachets: Dried lemon verbena leaves can be used in potpourri or sachets to add a pleasant lemon scent to your home.
Bath Products: Infuse lemon verbena into bath oils or bath salts for a relaxing and fragrant bath experience.
Troubleshooting Common Preservation Issues
Even with careful planning, you may encounter some challenges during the lemon verbena preservation process. Here are some common issues and how to address them:
Mold Growth: Mold growth is usually caused by insufficient drying or improper storage. Ensure that the leaves are completely dry before storing them, and store them in airtight containers in a dry place. If you notice mold, discard the affected herbs immediately.
Loss of Flavor: Loss of flavor can occur if the herbs are exposed to light, heat, or moisture. Store the preserved lemon verbena in a cool, dark, and dry place to maintain its flavor.
Discoloration: Discoloration can occur if the herbs are exposed to direct sunlight during drying. Dry the leaves in a shaded area or use a dehydrator or oven at a low temperature.
Conclusion: Enjoying Lemon Verbena Year-Round
Preserving lemon verbena is a rewarding process that allows you to enjoy its delightful flavor and aroma throughout the year. By following these techniques for harvesting, preserving, and storing lemon verbena, you can ensure a continuous supply of this versatile herb for all your culinary and non-culinary needs. Whether you choose to dry, freeze, infuse, or create flavored salts or sugars, the possibilities are endless. So, take the time to preserve your lemon verbena harvest and savor its lemony goodness in every season.
What are the best methods for preserving lemon verbena’s flavor and aroma?
Several methods effectively preserve lemon verbena’s distinct citrusy flavor and aroma. Drying is a classic approach, involving air-drying, oven-drying at low temperatures, or using a dehydrator. This method concentrates the volatile oils, intensifying the aroma but potentially leading to some loss compared to fresh leaves. Proper storage in airtight containers, away from light and heat, is crucial for maintaining quality after drying.
Another excellent option is to infuse the flavor into mediums like oil, vinegar, sugar, or alcohol. This captures the essence of the lemon verbena in a liquid or crystalline form that can be used in cooking, baking, or beverages. The infusion process extracts the aromatic compounds, creating a versatile ingredient that retains a significant portion of the plant’s characteristic scent and taste. Freezing is also a viable option for short-term preservation, especially if you intend to use the leaves in teas or infusions.
How do I properly dry lemon verbena leaves for long-term storage?
To dry lemon verbena effectively, harvest the leaves on a dry, sunny morning after the dew has evaporated. Gently rinse them to remove any dirt or debris and pat them dry. For air-drying, tie small bunches together with twine and hang them upside down in a cool, dark, well-ventilated area, away from direct sunlight, for one to three weeks until the leaves are completely dry and crumbly.
For oven-drying, spread the leaves in a single layer on a baking sheet lined with parchment paper. Set the oven to the lowest possible temperature (ideally below 170°F or 77°C) and leave the door slightly ajar to allow moisture to escape. Check the leaves frequently, turning them occasionally, until they are dry to the touch, which usually takes a few hours. A dehydrator offers the most controlled drying environment; follow the manufacturer’s instructions for herbs, typically around 95-115°F (35-46°C) for several hours. Once dried, store the leaves in airtight containers in a cool, dark place to prevent moisture absorption and preserve their flavor.
Can I freeze lemon verbena, and if so, how?
Yes, freezing lemon verbena is a viable option, particularly for short-term storage and for preserving the green color of the leaves. However, freezing can slightly alter the texture of the leaves, making them less ideal for garnishing. To freeze, first rinse and thoroughly dry the lemon verbena leaves. Remove any damaged or discolored leaves before proceeding.
You can freeze the leaves whole, chopped, or pureed with a small amount of water or oil to create ice cubes. Lay the leaves in a single layer on a baking sheet lined with parchment paper and freeze until solid, usually for about an hour. Once frozen, transfer the leaves to an airtight freezer bag or container, removing as much air as possible to prevent freezer burn. Label and date the container. Frozen lemon verbena is best used within 3-6 months for optimal flavor and aroma. It’s especially well-suited for adding directly to hot teas or soups.
What are the best ways to infuse lemon verbena flavor into oils and vinegars?
Infusing lemon verbena into oil or vinegar is a simple and effective way to capture its distinctive flavor for culinary uses. For oil infusion, start with high-quality olive oil or a neutral-flavored oil. Gently bruise the lemon verbena leaves by lightly crushing or tearing them to release their oils. Place the leaves in a clean, dry jar and cover them completely with the oil. Seal the jar and let it infuse in a cool, dark place for 2-4 weeks, shaking occasionally.
For vinegar infusion, use a high-quality white wine vinegar or apple cider vinegar. Follow a similar process to oil infusion, bruising the leaves and submerging them in the vinegar. Infuse for the same duration, shaking occasionally. After the infusion period, strain the oil or vinegar through a fine-mesh sieve or cheesecloth to remove the leaves. Store the infused oil or vinegar in a clean, airtight bottle in a cool, dark place. The infused oil and vinegar can be used in salad dressings, marinades, and various culinary applications.
How long does dried lemon verbena typically last, and how should it be stored?
Dried lemon verbena can typically last for 12-18 months if stored properly. The key to longevity is preventing moisture absorption, which can lead to mold growth and flavor degradation. It’s also crucial to protect the dried leaves from light and heat, as these factors can accelerate the loss of volatile oils responsible for the herb’s aroma and flavor.
To ensure optimal storage, place the dried lemon verbena leaves in an airtight container, such as a glass jar with a tight-fitting lid or a resealable plastic bag. Store the container in a cool, dark, and dry place, like a pantry or a cupboard away from the stove or oven. Avoid storing it near strong-smelling spices, as the dried leaves can absorb odors. Check the stored leaves periodically for any signs of moisture or mold, and discard if necessary. Properly stored dried lemon verbena will retain its flavor and aroma for a considerable time.
What are some creative ways to use preserved lemon verbena?
Preserved lemon verbena offers a multitude of creative culinary applications. Dried lemon verbena can be used to infuse teas, add fragrance to potpourri, or incorporated into spice blends for savory dishes. Infused oils and vinegars make excellent salad dressings, marinades for poultry or fish, and flavorful additions to sauces and dips. Lemon verbena sugar can be sprinkled on baked goods or used to rim cocktail glasses for a citrusy twist.
Beyond the kitchen, preserved lemon verbena can be used in DIY beauty products. Infused oils can be added to homemade soaps, lotions, and balms for their fragrance and potential skin-soothing properties. Dried lemon verbena can be added to bath salts or bath teas for a relaxing and aromatic experience. Its versatility makes it a wonderful addition to both culinary and crafting endeavors, allowing you to enjoy its fragrance and flavor year-round.
Is it better to use fresh or dried lemon verbena for tea, and why?
While both fresh and dried lemon verbena can be used for tea, they offer different flavor profiles. Fresh lemon verbena provides a brighter, more delicate, and vibrant citrus flavor. The volatile oils are more intact, resulting in a fresher aroma. However, the flavor intensity is generally less pronounced than with dried leaves, requiring a larger quantity of fresh leaves to achieve a similar strength of infusion.
Dried lemon verbena, on the other hand, offers a more concentrated and sometimes slightly sweeter flavor. The drying process intensifies the aromatic compounds, resulting in a more robust and long-lasting tea. While some of the delicate nuances of the fresh leaves may be lost, the overall flavor is generally stronger, requiring a smaller amount of dried leaves per cup. The best choice depends on personal preference; if you prefer a delicate and refreshing tea, fresh lemon verbena is ideal. For a more intense and robust flavor, dried lemon verbena is the better option.