Karen--I did make lemon verbena jelly, and it is awesome (I was afraid it was going to taste like lemon pledge, but it didn't). I used the recipe from the lemon verbena lady website. This was my first time making jelly, and it was so easy!
This is also my first time freezing lemon verbena leaves. I did some in a thin layer, and put them in a freezer bag. I did another batch in water. Just trying both to see how they turn out. I've dried them in the past, and they are fine for tea, potpourri, or putting into a warm bath with other herbs. Not sure the dried leaves would be good for other recipes.
The simple syrup is a typical recipe, with a handful of lemon verbena leaves thrown in. I think this will be great in a drink with some club soda (or sparkling white wine, if you prefer something stronger---also saw that it went will with a bit of St. Germaine liqeour as well).
I'm also making some lemon verbena sugar--just packing some leaves into sugar, and letting it sit for a week or so. At this point, I'll pull out the leaves, and strain the sugar to remove any lumps. Should be a nice flavor for adding into tea or baked goods.
I've kind of gone "lemon verbena crazy" this year, because my plants were so big. I just can't bear letting them go to waste.
Check out the
http://www.lemonverbenalady.bl... for other recipes.
Linda
