Love Lemony Herbs this Summer

Summer recipes meet their match with citrusy herbs.


| June/July 2011


Gardening expert Jekka McVicar shares lemony herb-infused recipes from her first major cookbook, Jekka's Herb Cookbook.

Lemon Balm: This invasive herb is incredibly useful (and underused) in the kitchen. Harvest its leaves for cream cheeses, vinegars, dressings and veggies. You can also use it to make a mildly sedative tea to ease headaches, indigestion and nausea. Read more about lemon balm.

Almond and Lemon Balm Stuffed Apples 

Lemongrass: This tropical grass is lemon-scented with robust cream and beige cane-like stems. Towering 3 to 6 feet, this flavorful herb is often used in southeast Asian cooking. Its lemon flavor complements curries, seafood, garlic and chiles. Read more about lemongrass.



Lemongrass Oil 

Lemon Verbena: This herb shows off pale green lance-shaped leaves that smell strongly of lemon sherbet. For the best flavor, harvest in early summer. Use to flavor oils, vinegars, fruit puddings, fruit salads and jellies. Read more about lemon verbena.







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