Verbena leaves (also known as lemon verbena or verbena) are the leaves of an amazing plant that has a remarkable lemony aroma. Verbena leaves are characterized by their fresh and lemony aroma. Dried verbena leaves have many more uses than just making verbena tea. They can be used in salads and desserts, for example, to give dishes a fresh, lemony note. For use in dishes, the whole, dried verbena leaves can be finely ground or crushed in a mortar. Dried verbena leaves are also often used in drinks, such as homemade lemonades or cocktails. For a refreshing aroma, the dried verbena leaves can be added to water. This gives the water a light taste and can be sweetened as desired and enjoyed with ice cubes. The intense aroma of dried verbena is particularly suitable for preparing fresh verbena tea. Because verbena leaves have a particularly intense aroma, they should be used sparingly. Usually a few verbena leaves are enough to achieve the desired lemony taste. Verbena leaves are a wonderful addition to the culinary world. Their fresh and lemony aroma can add a refreshing touch to various dishes. Whether in tea, salads, desserts or drinks, verbena leaves bring a citrus freshness and provide an exciting taste experience.
Use of verbena leaves:
To prepare verbena tea or to use it as a tea infusion, pour 6 heaped teaspoons of verbena leaves into a litre of boiling water, leave to steep for around 5 minutes and then strain. Verbena tea can be sweetened as desired and enjoyed both warm and cold.
Ingredients: verbena leaves
Storage:
This tea should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.
