{"id":1010492604531,"title":"Lemon Verbena - Bulk Organic","handle":"lemon-verbena-bulk-organic","description":"If you've never rubbed a leaf of lemon verbena it's impossible to explain its lovely scent. Yes, it's lemon, but yet it's also a captivating fragrance that almost instantly relaxes you. To me, it's the ultimate in aromatherapy. If you grow just one lemon scented herb it should be lemon verbena. Although to grow just one lemon herb would be a shame, since they are all so wonderful. \nPacked Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round!\n\n\n\n\nUnlike some herbs, lemon verbena will retain its scent for years when dried, which is why it's not only a popular culinary herb, but also a potpourri ingredient. I dried mine in the oven on the lowest setting by placing it on baking sheets lined with parchment paper. I was very pleased with the results and it only took 2-3 hours to dry. I combined it with pineapple and apple mint, which made a nice tea. It can also be used in herb vinegars this year combined with other lemon herbs as well as in mixtures with rosemary and thyme. \n\nYou can use lemon verbena in place of lemon zest in recipes. Virtually any fruit salad can be enhanced with its finely chopped leaves. Bury 6 lemon verbena leaves in a cup of sugar that has been placed in a covered jar or container. Use this sugar to top muffins, fruit, or sprinkle on the top of muffin batter before baking. Because the leaf is rather tough you'll need to mince it very fine if you plan on leaving it in a dish, or add it whole and remove before serving. Dried, it should be crumbed before adding to recipes. \n\nProcess 10-15 lemon verbena leaves in a food processor with the sugar from your favorite sugar cookie recipe. Continue with the recipe as directed after processing the two together. The following recipes can also be used with fresh and dried lemon verbena or if it's not available try substituting lemon grass or lemon balm. \n\nTry One Of These Great Lemon Verbena Recipes!\nLemon Verbena Potpourri\nYou will need:\n\ndried peel of one lemon\n\n2 cups dried lemon verbena leaves\n\n1 cup dried chamomile flowers\n\n6 inch cinnamon stick, crushed\n\n1 cup dried calendula petals\n\n1 tsp. orris root powder\n\n2-3 drops lemon verbena essential oil (optional)\nDry 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. Adapted from Kitchen and Herb Gardener by Richard Bird and Jessica Houdret \n\nLemon Verbena Syrup\nIngredients:\n\n1 cup lemon verbena leaves\n\n1\/2 cup sugar\n\n1\/2 cup water\nBlanch the lemon verbena leaves in boiling water briefly to brighten the color, then immediately plunge into ice water to stop cooking. Place the sugar and water in a small saucepan, bring to a simmer, then remove from the heat and cool. Place the lemon verbena and cooled syrup in a blender and puree on high for 2 minutes. Chill overnight, then strain through a fine mesh strainer. Keep leftovers refrigerated. Use with ice cream, pound cake or other light desserts, as well as fruit. \n\nLemon Rose Tea\nIngredients:\n\n1\/2 cup torn lemon verbena leaves\n\n1\/4 cup rose hips \n\nHoney\nPlace 4 cups of water in a teakettle or medium saucepan and bring to a boil. Reduce the heat to a simmer and add the lemon verbena and rose hips. Remove from the heat and steep for about 15 minutes. Return to the heat and simmer for 1 minute. Pour into individual tea cups or mugs, sweeten with honey and serve. \n\nLemon Verbena Cake\nIngredients:\n\n1 2\/3 cups granulated sugar\n\n1\/8 tsp. salt\n\n1 cup butter flavored shortening\n\n2 drops lemon extract\n\n2 cups cake flour or regular flour sifted several times\n\n1\/4 cup fresh chopped Lemon Verbena leaves\n\n5 eggs\nCream together the sugar and shortening until well mixed. Add the eggs 1 at a time, mixing for one minute after each addition. Add dry ingredients gradually, scraping down the sides. Add the extract and the verbena leaves. Pour into a Bundt or tube pan, which is well coated with the shortening and floured. Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (testing with a toothpick). Remove to a cooling rack for 15 minutes. Remove from pan onto a serving plate. Drizzle with glaze or dust with confectioners' sugar. \n\nLemon Verbena Scones\nIngredients:\n\n2 cups all purpose flour\n\n1 1\/2 cups rolled oats\n\n2 tsp. baking powder\n\n1\/2 tsp. baking soda\n\n1\/2 tsp. salt\n\n1\/4 cup brown sugar\n\n1\/4 cup cold butter\n\n1\/4 cup finely chopped fresh lemon verbena leaves\n\n1 egg, beaten\n\n1\/2 cup plain yogurt\n\n1\/4 cup milk\nPreheat oven to 425 F. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the lemon verbena leaves; mix until combined just combined. Make a well in the center of flour mixture. Add the egg, yogurt, and milk, stirring well. Mix in with the flour mixture to form a soft dough. Coat a12-inch cast iron skillet with a non-stick cooking spray. With floured hands, pat the dough into skillet. Cut with a sharp, serrated knife into eight wedges. (You can also pat the dough into a circle this same size on a baking sheet, and then cut into wedges.) Bake at 425 F for 15 minutes, or until lightly browned. Serve warm. Makes 8 servings. \n\nRaspberry-Lemon Verbena Butter \n\nFrom The Herb Companion\nIngredients:\n\n1\/2 pound unsalted butter\n\n1 tablespoon sugar, or to taste\n\n4 ounces fresh or frozen raspberries (not in syrup)\n\n1 small handful young, tender lemon verbena leaves\nThaw the raspberries if frozen, and pour off any excess liquid. With all ingredients at room temperature, blend butter, sugar, and raspberries until smooth (about 3 minutes). Strip out any large veins in the lemon verbena leaves, then add the leaves (chopped if you're mixing by hand) and blend until the texture is pleasing. \n\nLemon Butter\nIngredients:\n\n1 cup unsalted butter, softened\n\n1\/4 cup fresh lemon juice\n\n2 tablespoons powdered sugar\n\nGrated peel of 1 lemon\n\n4 to 6 fresh very finely minced lemon verbena leaves \nCombine all ingredients in a food processor and puree until smooth. Refrigerate covered about 2 hours until firm. \n\nLemon Verbena Hair Rinse\nIngredients:\n\n3 tablespoons lemon verbena leaves\n\n1 cup boiling water\nPour the boiling water over the lemon verbena leaves. Steep for about an hour. Strain the mixture, discarding herb. Use as a rinse after shampoo and conditioning your hair. \n\nSalt-Free Herb Seasoning\nIngredients:\n\n1\/2 cup dried dill weed\n\n1 tbsp. dried lemon verbena\n\n1\/2 cup dried minced onion\n\n1 tbsp. dried lovage, or celery seeds\n\n2 tsp. garlic powder\n\n2 tbsp. dried thyme\n\n1 tsp. paprika\n\n1 tbsp. dried marjoram\nIn batches, grind all ingredients together. Store in an airtight container out of the sunlight and away from heat. \n\nTry This Great Lemon Verbena Tea Recipe\n1\/2 cup of fresh mint leaves (not the stems, they're bitter), rinsed, lightly packed (about 20 leaves)\n1\/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)\n2 cups of water\n\nMethod - Bring a pot of fresh water almost, but not quite to a boil. Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups. Makes 2 cups.\n","published_at":"2018-06-18T12:05:44-04:00","created_at":"2018-06-18T12:05:45-04:00","vendor":"vendor-unknown","type":"All","tags":[],"price":699,"price_min":699,"price_max":1999,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":10707688030323,"title":"4 oz. (1\/4 lb.)","option1":"4 oz. (1\/4 lb.)","option2":null,"option3":null,"sku":"509-01","requires_shipping":true,"taxable":false,"featured_image":{"id":3419448967283,"product_id":1010492604531,"position":1,"created_at":"2018-06-18T12:05:45-04:00","updated_at":"2018-06-18T12:05:45-04:00","alt":"Lemon Verbena - Bulk Organic","width":109,"height":128,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/ba25af28bd0b71b3ab77c032b1c295bd.jpg?v=1529337945","variant_ids":[10707688030323,10707688063091]},"available":true,"name":"Lemon Verbena - Bulk Organic - 4 oz. (1\/4 lb.)","public_title":"4 oz. (1\/4 lb.)","options":["4 oz. (1\/4 lb.)"],"price":699,"weight":136,"compare_at_price":null,"inventory_management":null,"barcode":""},{"id":10707688063091,"title":"16 oz. (1 lb.)","option1":"16 oz. (1 lb.)","option2":null,"option3":null,"sku":"509-02","requires_shipping":true,"taxable":false,"featured_image":{"id":3419448967283,"product_id":1010492604531,"position":1,"created_at":"2018-06-18T12:05:45-04:00","updated_at":"2018-06-18T12:05:45-04:00","alt":"Lemon Verbena - Bulk Organic","width":109,"height":128,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/ba25af28bd0b71b3ab77c032b1c295bd.jpg?v=1529337945","variant_ids":[10707688030323,10707688063091]},"available":true,"name":"Lemon Verbena - Bulk Organic - 16 oz. (1 lb.)","public_title":"16 oz. (1 lb.)","options":["16 oz. (1 lb.)"],"price":1999,"weight":544,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/ba25af28bd0b71b3ab77c032b1c295bd.jpg?v=1529337945"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/ba25af28bd0b71b3ab77c032b1c295bd.jpg?v=1529337945","options":["Size"],"content":"If you've never rubbed a leaf of lemon verbena it's impossible to explain its lovely scent. Yes, it's lemon, but yet it's also a captivating fragrance that almost instantly relaxes you. To me, it's the ultimate in aromatherapy. If you grow just one lemon scented herb it should be lemon verbena. Although to grow just one lemon herb would be a shame, since they are all so wonderful. \nPacked Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round!\n\n\n\n\nUnlike some herbs, lemon verbena will retain its scent for years when dried, which is why it's not only a popular culinary herb, but also a potpourri ingredient. I dried mine in the oven on the lowest setting by placing it on baking sheets lined with parchment paper. I was very pleased with the results and it only took 2-3 hours to dry. I combined it with pineapple and apple mint, which made a nice tea. It can also be used in herb vinegars this year combined with other lemon herbs as well as in mixtures with rosemary and thyme. \n\nYou can use lemon verbena in place of lemon zest in recipes. Virtually any fruit salad can be enhanced with its finely chopped leaves. Bury 6 lemon verbena leaves in a cup of sugar that has been placed in a covered jar or container. Use this sugar to top muffins, fruit, or sprinkle on the top of muffin batter before baking. Because the leaf is rather tough you'll need to mince it very fine if you plan on leaving it in a dish, or add it whole and remove before serving. Dried, it should be crumbed before adding to recipes. \n\nProcess 10-15 lemon verbena leaves in a food processor with the sugar from your favorite sugar cookie recipe. Continue with the recipe as directed after processing the two together. The following recipes can also be used with fresh and dried lemon verbena or if it's not available try substituting lemon grass or lemon balm. \n\nTry One Of These Great Lemon Verbena Recipes!\nLemon Verbena Potpourri\nYou will need:\n\ndried peel of one lemon\n\n2 cups dried lemon verbena leaves\n\n1 cup dried chamomile flowers\n\n6 inch cinnamon stick, crushed\n\n1 cup dried calendula petals\n\n1 tsp. orris root powder\n\n2-3 drops lemon verbena essential oil (optional)\nDry 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. Adapted from Kitchen and Herb Gardener by Richard Bird and Jessica Houdret \n\nLemon Verbena Syrup\nIngredients:\n\n1 cup lemon verbena leaves\n\n1\/2 cup sugar\n\n1\/2 cup water\nBlanch the lemon verbena leaves in boiling water briefly to brighten the color, then immediately plunge into ice water to stop cooking. Place the sugar and water in a small saucepan, bring to a simmer, then remove from the heat and cool. Place the lemon verbena and cooled syrup in a blender and puree on high for 2 minutes. Chill overnight, then strain through a fine mesh strainer. Keep leftovers refrigerated. Use with ice cream, pound cake or other light desserts, as well as fruit. \n\nLemon Rose Tea\nIngredients:\n\n1\/2 cup torn lemon verbena leaves\n\n1\/4 cup rose hips \n\nHoney\nPlace 4 cups of water in a teakettle or medium saucepan and bring to a boil. Reduce the heat to a simmer and add the lemon verbena and rose hips. Remove from the heat and steep for about 15 minutes. Return to the heat and simmer for 1 minute. Pour into individual tea cups or mugs, sweeten with honey and serve. \n\nLemon Verbena Cake\nIngredients:\n\n1 2\/3 cups granulated sugar\n\n1\/8 tsp. salt\n\n1 cup butter flavored shortening\n\n2 drops lemon extract\n\n2 cups cake flour or regular flour sifted several times\n\n1\/4 cup fresh chopped Lemon Verbena leaves\n\n5 eggs\nCream together the sugar and shortening until well mixed. Add the eggs 1 at a time, mixing for one minute after each addition. Add dry ingredients gradually, scraping down the sides. Add the extract and the verbena leaves. Pour into a Bundt or tube pan, which is well coated with the shortening and floured. Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (testing with a toothpick). Remove to a cooling rack for 15 minutes. Remove from pan onto a serving plate. Drizzle with glaze or dust with confectioners' sugar. \n\nLemon Verbena Scones\nIngredients:\n\n2 cups all purpose flour\n\n1 1\/2 cups rolled oats\n\n2 tsp. baking powder\n\n1\/2 tsp. baking soda\n\n1\/2 tsp. salt\n\n1\/4 cup brown sugar\n\n1\/4 cup cold butter\n\n1\/4 cup finely chopped fresh lemon verbena leaves\n\n1 egg, beaten\n\n1\/2 cup plain yogurt\n\n1\/4 cup milk\nPreheat oven to 425 F. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the lemon verbena leaves; mix until combined just combined. Make a well in the center of flour mixture. Add the egg, yogurt, and milk, stirring well. Mix in with the flour mixture to form a soft dough. Coat a12-inch cast iron skillet with a non-stick cooking spray. With floured hands, pat the dough into skillet. Cut with a sharp, serrated knife into eight wedges. (You can also pat the dough into a circle this same size on a baking sheet, and then cut into wedges.) Bake at 425 F for 15 minutes, or until lightly browned. Serve warm. Makes 8 servings. \n\nRaspberry-Lemon Verbena Butter \n\nFrom The Herb Companion\nIngredients:\n\n1\/2 pound unsalted butter\n\n1 tablespoon sugar, or to taste\n\n4 ounces fresh or frozen raspberries (not in syrup)\n\n1 small handful young, tender lemon verbena leaves\nThaw the raspberries if frozen, and pour off any excess liquid. With all ingredients at room temperature, blend butter, sugar, and raspberries until smooth (about 3 minutes). Strip out any large veins in the lemon verbena leaves, then add the leaves (chopped if you're mixing by hand) and blend until the texture is pleasing. \n\nLemon Butter\nIngredients:\n\n1 cup unsalted butter, softened\n\n1\/4 cup fresh lemon juice\n\n2 tablespoons powdered sugar\n\nGrated peel of 1 lemon\n\n4 to 6 fresh very finely minced lemon verbena leaves \nCombine all ingredients in a food processor and puree until smooth. Refrigerate covered about 2 hours until firm. \n\nLemon Verbena Hair Rinse\nIngredients:\n\n3 tablespoons lemon verbena leaves\n\n1 cup boiling water\nPour the boiling water over the lemon verbena leaves. Steep for about an hour. Strain the mixture, discarding herb. Use as a rinse after shampoo and conditioning your hair. \n\nSalt-Free Herb Seasoning\nIngredients:\n\n1\/2 cup dried dill weed\n\n1 tbsp. dried lemon verbena\n\n1\/2 cup dried minced onion\n\n1 tbsp. dried lovage, or celery seeds\n\n2 tsp. garlic powder\n\n2 tbsp. dried thyme\n\n1 tsp. paprika\n\n1 tbsp. dried marjoram\nIn batches, grind all ingredients together. Store in an airtight container out of the sunlight and away from heat. \n\nTry This Great Lemon Verbena Tea Recipe\n1\/2 cup of fresh mint leaves (not the stems, they're bitter), rinsed, lightly packed (about 20 leaves)\n1\/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)\n2 cups of water\n\nMethod - Bring a pot of fresh water almost, but not quite to a boil. Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups. Makes 2 cups.\n"}

Lemon Verbena - Bulk Organic

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If you've never rubbed a leaf of lemon verbena it's impossible to explain its lovely scent. Yes, it's lemon, but yet it's also a captivating fragrance that almost instantly relaxes you. To me, it's the ultimate in aromatherapy. If you grow just one lemon scented herb it should be lemon verbena. Although to grow just one lemon herb would be a shame, since they are all so wonderful. Packed Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round! Unlike some herbs, lemon verbena will retain its scent for years when dried, which is why it's not only a popular culinary herb, but also a potpourri ingredient. I dried mine in the oven on the lowest setting by placing it on baking sheets lined with parchment paper. I was very pleased with the results and it only took 2-3 hours to dry. I combined it with pineapple and apple mint, which made a nice tea. It can also be used in herb vinegars this year combined with other lemon herbs as well as in mixtures with rosemary and thyme. You can use lemon verbena in place of lemon zest in recipes. Virtually any fruit salad can be enhanced with its finely chopped leaves. Bury 6 lemon verbena leaves in a cup of sugar that has been placed in a covered jar or container. Use this sugar to top muffins, fruit, or sprinkle on the top of muffin batter before baking. Because the leaf is rather tough you'll need to mince it very fine if you plan on leaving it in a dish, or add it whole and remove before serving. Dried, it should be crumbed before adding to recipes. Process 10-15 lemon verbena leaves in a food processor with the sugar from your favorite sugar cookie recipe. Continue with the recipe as directed after processing the two together. The following recipes can also be used with fresh and dried lemon verbena or if it's not available try substituting lemon grass or lemon balm. Try One Of These Great Lemon Verbena Recipes! Lemon Verbena Potpourri You will need: dried peel of one lemon 2 cups dried lemon verbena leaves 1 cup dried chamomile flowers 6 inch cinnamon stick, crushed 1 cup dried calendula petals 1 tsp. orris root powder 2-3 drops lemon verbena essential oil (optional) 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. Adapted from Kitchen and Herb Gardener by Richard Bird and Jessica Houdret Lemon Verbena Syrup Ingredients: 1 cup lemon verbena leaves 1/2 cup sugar 1/2 cup water Blanch the lemon verbena leaves in boiling water briefly to brighten the color, then immediately plunge into ice water to stop cooking. Place the sugar and water in a small saucepan, bring to a simmer, then remove from the heat and cool. Place the lemon verbena and cooled syrup in a blender and puree on high for 2 minutes. Chill overnight, then strain through a fine mesh strainer. Keep leftovers refrigerated. Use with ice cream, pound cake or other light desserts, as well as fruit. Lemon Rose Tea Ingredients: 1/2 cup torn lemon verbena leaves 1/4 cup rose hips Honey Place 4 cups of water in a teakettle or medium saucepan and bring to a boil. Reduce the heat to a simmer and add the lemon verbena and rose hips. Remove from the heat and steep for about 15 minutes. Return to the heat and simmer for 1 minute. Pour into individual tea cups or mugs, sweeten with honey and serve. Lemon Verbena Cake Ingredients: 1 2/3 cups granulated sugar 1/8 tsp. salt 1 cup butter flavored shortening 2 drops lemon extract 2 cups cake flour or regular flour sifted several times 1/4 cup fresh chopped Lemon Verbena leaves 5 eggs Cream together the sugar and shortening until well mixed. Add the eggs 1 at a time, mixing for one minute after each addition. Add dry ingredients gradually, scraping down the sides. Add the extract and the verbena leaves. Pour into a Bundt or tube pan, which is well coated with the shortening and floured. Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (testing with a toothpick). Remove to a cooling rack for 15 minutes. Remove from pan onto a serving plate. Drizzle with glaze or dust with confectioners' sugar. Lemon Verbena Scones Ingredients: 2 cups all purpose flour 1 1/2 cups rolled oats 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup brown sugar 1/4 cup cold butter 1/4 cup finely chopped fresh lemon verbena leaves 1 egg, beaten 1/2 cup plain yogurt 1/4 cup milk Preheat oven to 425 F. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the lemon verbena leaves; mix until combined just combined. Make a well in the center of flour mixture. Add the egg, yogurt, and milk, stirring well. Mix in with the flour mixture to form a soft dough. Coat a12-inch cast iron skillet with a non-stick cooking spray. With floured hands, pat the dough into skillet. Cut with a sharp, serrated knife into eight wedges. (You can also pat the dough into a circle this same size on a baking sheet, and then cut into wedges.) Bake at 425 F for 15 minutes, or until lightly browned. Serve warm. Makes 8 servings. Raspberry-Lemon Verbena Butter From The Herb Companion Ingredients: 1/2 pound unsalted butter 1 tablespoon sugar, or to taste 4 ounces fresh or frozen raspberries (not in syrup) 1 small handful young, tender lemon verbena leaves Thaw the raspberries if frozen, and pour off any excess liquid. With all ingredients at room temperature, blend butter, sugar, and raspberries until smooth (about 3 minutes). Strip out any large veins in the lemon verbena leaves, then add the leaves (chopped if you're mixing by hand) and blend until the texture is pleasing. Lemon Butter Ingredients: 1 cup unsalted butter, softened 1/4 cup fresh lemon juice 2 tablespoons powdered sugar Grated peel of 1 lemon 4 to 6 fresh very finely minced lemon verbena leaves Combine all ingredients in a food processor and puree until smooth. Refrigerate covered about 2 hours until firm. Lemon Verbena Hair Rinse Ingredients: 3 tablespoons lemon verbena leaves 1 cup boiling water Pour the boiling water over the lemon verbena leaves. Steep for about an hour. Strain the mixture, discarding herb. Use as a rinse after shampoo and conditioning your hair. Salt-Free Herb Seasoning Ingredients: 1/2 cup dried dill weed 1 tbsp. dried lemon verbena 1/2 cup dried minced onion 1 tbsp. dried lovage, or celery seeds 2 tsp. garlic powder 2 tbsp. dried thyme 1 tsp. paprika 1 tbsp. dried marjoram In batches, grind all ingredients together. Store in an airtight container out of the sunlight and away from heat. Try This Great Lemon Verbena Tea Recipe 1/2 cup of fresh mint leaves (not the stems, they're bitter), rinsed, lightly packed (about 20 leaves) 1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves) 2 cups of water Method - Bring a pot of fresh water almost, but not quite to a boil. Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups. Makes 2 cups.