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Lemon verbena is a fragrant herb often used in teas and baking. Properly drying and storing it ensures you can enjoy its bright, citrusy flavor year-round.
Harvesting Lemon Verbena
Choose healthy, vibrant leaves from your lemon verbena plant. The best time to harvest is just before the plant flowers, when the leaves are most aromatic. Use sharp scissors or pruning shears to cut stems about 4-6 inches long.
Drying Lemon Verbena
There are several methods to dry lemon verbena:
- Air Drying: Gather small bunches of stems and tie them together. Hang them upside down in a warm, dry, well-ventilated area away from direct sunlight. Allow 1-2 weeks for complete drying.
- Dehydrator: Place leaves on dehydrator trays at 95°F (35°C). Check regularly until leaves are brittle, usually within a few hours.
- Oven Drying: Spread leaves on a baking sheet and dry at the lowest oven setting (around 170°F or 75°C). Keep the oven door slightly open and check frequently to prevent burning. This process takes 1-2 hours.
Storing Dried Lemon Verbena
Once the leaves are fully dried, crumble them gently and store in airtight containers. Keep the containers in a cool, dark place to preserve flavor and aroma. Properly stored, dried lemon verbena can last up to a year.
Using Dried Lemon Verbena
Use dried lemon verbena leaves to make tea by steeping a teaspoon of crushed leaves in hot water for 5-10 minutes. It adds a refreshing citrus flavor to baked goods like cookies, cakes, and muffins.
Tips for Best Results
- Harvest on a dry, sunny day for the best flavor.
- Ensure leaves are fully dry before storing to prevent mold.
- Label your containers with the date to keep track of freshness.