Verbena
Recipies with verbena
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Crispy Raspberry Sticks with Verbena, Hibiscus Sorbet | Requires a certain dexterity | 114.7 | Saveurs du Monde | |
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Crispy Raspberry Sticks with Verbena, Hibiscus Sorbet | Requires a certain dexterity | 114.7 | Saveurs du Monde | |
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Fall Fig with Baklava and Noilly Prat Ice Cream | Average | 163.6 | Saveurs du Monde | |
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Monkfish and Coconut Curry | Easy | 93.9 | Saveurs du Monde | |
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Nougat Mousse with Black Currant Froth and Verbena Jelly | Requires a certain dexterity | 211 | Saveurs du Monde |
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Small history
Origin: Chile
Family: Verbenaceae
Verbena is a shrub with deciduous leaves, about one metre in height, though it can reach up to four metres in hot countries. The long, thin pointy leaves are an attractive light green, very soft and always appear at the stem in groups of three. The tiny mauve or pink flowers, depending on the variety, form clusters or stalks at the end of the stems.
It was the Spanish who first brought this lemony plant to Europe where its scented leaves soon came to be used in soap and perfume-making.
Chef’s tips
- Its lemony flavor provides a fresh note to many recipes. The leaves make a good substitute for lemon grass or lemon juice in numerous preparations.
- Used as an infusion, it can flavor a sauce to accompany fish or poultry.
- Its fresh leaves can be used to enliven ice creams, fruit salads and vanilla custards.





