{"id":1010493194355,"title":"Lemon Verbena Powder - Bulk Organic","handle":"lemon-verbena-powder-bulk-organic","description":"Lemon verbena, sometimes called vervain, is generally acknowledged to be the most strongly scented and intense of the lemon scented plants. The scent is both crisp and relaxing at the same time. Because of its scent, lemon verbena is used in making perfumes and toilet water, as well as a flavoring in baking, jelly and preserving. The flavor of lemon verbena has been likened to a cross between licorice and camphor, and it is widely used as an herbal flavoring to replace oregano, particularly in fish and poultry dishes. The plant has a fresh, minty-citrus scent that remains strong for years after drying. It is native to Chile and Peru, but grows quite contentedly in other places. It is used medicinally, as are many other plants with mint or camphor content.Packed Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round!\r\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. Try One Of These Great Lemon Verbena Recipes!Lemon Verbena PotpourriYou will need:dried peel of one lemon2 cups dried lemon verbena leaves or 1 tablespoon powder1 cup dried chamomile flowers6 inch cinnamon stick, crushed1 cup dried calendula petals1 tsp. orris root powder2-3 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 SyrupIngredients:1 cup lemon verbena leaves1\/2 cup sugar1\/2 cup waterBlanch 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 TeaIngredients:1\/2 cup torn lemon verbena leaves1\/4 cup rose hips HoneyPlace 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 CakeIngredients:1 2\/3 cups granulated sugar1\/8 tsp. salt1 cup butter flavored shortening2 drops lemon extract2 cups cake flour or regular flour sifted several times1\/4 cup fresh chopped Lemon Verbena leaves5 eggsCream 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 SconesIngredients:2 cups all purpose flour1 1\/2 cups rolled oats2 tsp. baking powder1\/2 tsp. baking soda1\/2 tsp. salt1\/4 cup brown sugar1\/4 cup cold butter1\/4 cup finely chopped fresh lemon verbena leaves1 egg, beaten1\/2 cup plain yogurt1\/4 cup milkPreheat 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 CompanionIngredients:1\/2 pound unsalted butter1 tablespoon sugar, or to taste4 ounces fresh or frozen raspberries (not in syrup)1 small handful young, tender lemon verbena leavesThaw 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 ButterIngredients:1 cup unsalted butter, softened1\/4 cup fresh lemon juice2 tablespoons powdered sugarGrated peel of 1 lemon4 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 RinseIngredients:3 tablespoons lemon verbena leaves1 cup boiling waterPour 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 SeasoningIngredients:1\/2 cup dried dill weed1 tbsp. dried lemon verbena1\/2 cup dried minced onion1 tbsp. dried lovage, or celery seeds2 tsp. garlic powder2 tbsp. dried thyme1 tsp. paprika1 tbsp. dried marjoramIn batches, grind all ingredients together. Store in an airtight container out of the sunlight and away from heat. Try This Great Lemon Verbena Tea Recipe1\/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 waterMethod - 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.","published_at":"2018-06-18T12:05:50-04:00","created_at":"2018-06-18T12:05:50-04:00","vendor":"vendor-unknown","type":"Powders","tags":[],"price":499,"price_min":499,"price_max":1499,"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":10707701039219,"title":"4 oz. (1\/4 lb.)","option1":"4 oz. (1\/4 lb.)","option2":null,"option3":null,"sku":"510-01","requires_shipping":true,"taxable":false,"featured_image":{"id":3419450474611,"product_id":1010493194355,"position":1,"created_at":"2018-06-18T12:05:50-04:00","updated_at":"2018-06-18T12:05:50-04:00","alt":"Lemon Verbena Powder - Bulk Organic","width":345,"height":257,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/0df097b3c4682a354b58291feb9e8b7b.jpg?v=1529337950","variant_ids":[10707701039219,10707701071987]},"available":true,"name":"Lemon Verbena Powder - Bulk Organic - 4 oz. (1\/4 lb.)","public_title":"4 oz. (1\/4 lb.)","options":["4 oz. (1\/4 lb.)"],"price":499,"weight":136,"compare_at_price":null,"inventory_management":null,"barcode":""},{"id":10707701071987,"title":"16 oz. (1 lb.)","option1":"16 oz. (1 lb.)","option2":null,"option3":null,"sku":"510-02","requires_shipping":true,"taxable":false,"featured_image":{"id":3419450474611,"product_id":1010493194355,"position":1,"created_at":"2018-06-18T12:05:50-04:00","updated_at":"2018-06-18T12:05:50-04:00","alt":"Lemon Verbena Powder - Bulk Organic","width":345,"height":257,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/0df097b3c4682a354b58291feb9e8b7b.jpg?v=1529337950","variant_ids":[10707701039219,10707701071987]},"available":true,"name":"Lemon Verbena Powder - Bulk Organic - 16 oz. (1 lb.)","public_title":"16 oz. (1 lb.)","options":["16 oz. (1 lb.)"],"price":1499,"weight":544,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/0df097b3c4682a354b58291feb9e8b7b.jpg?v=1529337950"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/0df097b3c4682a354b58291feb9e8b7b.jpg?v=1529337950","options":["Size"],"content":"Lemon verbena, sometimes called vervain, is generally acknowledged to be the most strongly scented and intense of the lemon scented plants. The scent is both crisp and relaxing at the same time. Because of its scent, lemon verbena is used in making perfumes and toilet water, as well as a flavoring in baking, jelly and preserving. The flavor of lemon verbena has been likened to a cross between licorice and camphor, and it is widely used as an herbal flavoring to replace oregano, particularly in fish and poultry dishes. The plant has a fresh, minty-citrus scent that remains strong for years after drying. It is native to Chile and Peru, but grows quite contentedly in other places. It is used medicinally, as are many other plants with mint or camphor content.Packed Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round!\r\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. Try One Of These Great Lemon Verbena Recipes!Lemon Verbena PotpourriYou will need:dried peel of one lemon2 cups dried lemon verbena leaves or 1 tablespoon powder1 cup dried chamomile flowers6 inch cinnamon stick, crushed1 cup dried calendula petals1 tsp. orris root powder2-3 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 SyrupIngredients:1 cup lemon verbena leaves1\/2 cup sugar1\/2 cup waterBlanch 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 TeaIngredients:1\/2 cup torn lemon verbena leaves1\/4 cup rose hips HoneyPlace 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 CakeIngredients:1 2\/3 cups granulated sugar1\/8 tsp. salt1 cup butter flavored shortening2 drops lemon extract2 cups cake flour or regular flour sifted several times1\/4 cup fresh chopped Lemon Verbena leaves5 eggsCream 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 SconesIngredients:2 cups all purpose flour1 1\/2 cups rolled oats2 tsp. baking powder1\/2 tsp. baking soda1\/2 tsp. salt1\/4 cup brown sugar1\/4 cup cold butter1\/4 cup finely chopped fresh lemon verbena leaves1 egg, beaten1\/2 cup plain yogurt1\/4 cup milkPreheat 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 CompanionIngredients:1\/2 pound unsalted butter1 tablespoon sugar, or to taste4 ounces fresh or frozen raspberries (not in syrup)1 small handful young, tender lemon verbena leavesThaw 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 ButterIngredients:1 cup unsalted butter, softened1\/4 cup fresh lemon juice2 tablespoons powdered sugarGrated peel of 1 lemon4 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 RinseIngredients:3 tablespoons lemon verbena leaves1 cup boiling waterPour 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 SeasoningIngredients:1\/2 cup dried dill weed1 tbsp. dried lemon verbena1\/2 cup dried minced onion1 tbsp. dried lovage, or celery seeds2 tsp. garlic powder2 tbsp. dried thyme1 tsp. paprika1 tbsp. dried marjoramIn batches, grind all ingredients together. Store in an airtight container out of the sunlight and away from heat. Try This Great Lemon Verbena Tea Recipe1\/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 waterMethod - 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."}

Lemon Verbena Powder - Bulk Organic

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Lemon verbena, sometimes called vervain, is generally acknowledged to be the most strongly scented and intense of the lemon scented plants. The scent is both crisp and relaxing at the same time. Because of its scent, lemon verbena is used in making perfumes and toilet water, as well as a flavoring in baking, jelly and preserving. The flavor of lemon verbena has been likened to a cross between licorice and camphor, and it is widely used as an herbal flavoring to replace oregano, particularly in fish and poultry dishes. The plant has a fresh, minty-citrus scent that remains strong for years after drying. It is native to Chile and Peru, but grows quite contentedly in other places. It is used medicinally, as are many other plants with mint or camphor content.Packed Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round! 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. Try One Of These Great Lemon Verbena Recipes!Lemon Verbena PotpourriYou will need:dried peel of one lemon2 cups dried lemon verbena leaves or 1 tablespoon powder1 cup dried chamomile flowers6 inch cinnamon stick, crushed1 cup dried calendula petals1 tsp. orris root powder2-3 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 SyrupIngredients:1 cup lemon verbena leaves1/2 cup sugar1/2 cup waterBlanch 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 TeaIngredients:1/2 cup torn lemon verbena leaves1/4 cup rose hips HoneyPlace 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 CakeIngredients:1 2/3 cups granulated sugar1/8 tsp. salt1 cup butter flavored shortening2 drops lemon extract2 cups cake flour or regular flour sifted several times1/4 cup fresh chopped Lemon Verbena leaves5 eggsCream 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 SconesIngredients:2 cups all purpose flour1 1/2 cups rolled oats2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1/4 cup brown sugar1/4 cup cold butter1/4 cup finely chopped fresh lemon verbena leaves1 egg, beaten1/2 cup plain yogurt1/4 cup milkPreheat 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 CompanionIngredients:1/2 pound unsalted butter1 tablespoon sugar, or to taste4 ounces fresh or frozen raspberries (not in syrup)1 small handful young, tender lemon verbena leavesThaw 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 ButterIngredients:1 cup unsalted butter, softened1/4 cup fresh lemon juice2 tablespoons powdered sugarGrated peel of 1 lemon4 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 RinseIngredients:3 tablespoons lemon verbena leaves1 cup boiling waterPour 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 SeasoningIngredients:1/2 cup dried dill weed1 tbsp. dried lemon verbena1/2 cup dried minced onion1 tbsp. dried lovage, or celery seeds2 tsp. garlic powder2 tbsp. dried thyme1 tsp. paprika1 tbsp. dried marjoramIn batches, grind all ingredients together. Store in an airtight container out of the sunlight and away from heat. Try This Great Lemon Verbena Tea Recipe1/2 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 waterMethod - 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.