Cooking With Lemon Herbs

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Cooking With Lemon Herbs

Smart ideas for using refreshing lemon flavored herbs in the kitchen.



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It's easy to add a dash of homegrown lemon flavor to recipes, even if you don't live in the tropics! All you need to do is grow your own lemon herbs. Lemon balm, lemon verbena, lemon grass, and lemon thymes, mints, and basils all add a bit of zest to recipes. To help you get started in the kitchen, we gathered six fun cooking ideas that are sure to put a citrus swing into your favorite summer dishes.

Herb butters. Combine 5 tablespoons of any of the lemon herbs (except lemongrass) with 1 stick of softened unsalted butter. Mix well. Refrigerate in an airtight container or freeze. Melt over vegetables, poultry, or fish, or spread on fresh bread.

Herbed salts. Pour a layer of sea salt into a wide-mouth glass jar that has a nonmetal lid. Layer even measures of fresh lemon herbs with sea salt, ending with a salt layer. Loosely cap the jar. The herbs impart their flavor into the salt as they dry (this takes 2 to 4 weeks). Remove the herbs when dry. Grind some of the herbs into the salt for a stronger flavor. Use the salt to season meats, vegetables, and popcorn.

Candied herbs. Wash and dry lemon balm or mint leaves. Arrange on a layer of waxed paper. Whisk an egg white with 2 teaspoons water until frothy. Using a pastry brush, coat each leaf with egg white. Dust the leaves with extra-fine sugar until coated. Let dry. Use the leaves to decorate frosted cakes and cookies. Edible flowers can also be preserved this way.

Lemon-infused rice. When preparing to cook rice, add three lemongrass stalks to the water. Cook the rice as directed on the package, boiling the lemongrass stalks with the rice. Remove the lemongrass from the rice before serving. Garnish with dried, crushed lemon verbena.

Herb-infused oils. Heat 1 cup of olive oil in a skillet until it is hot but not smoking. Add 3 minced cloves of garlic. Stir until the garlic begins to brown. Remove from heat and stir in 1/3 to 1/2 cup fresh lemon herb leaves (or chopped lemongrass stalks). Let the oil and herbs sit for one hour at room temperature. Strain the herbs from the oil, then pour into a glass jar and cap with a nonmetal lid. Label and date the oil and store in the fridge for up to two weeks. Allow the oil to come to room temperature before use. Brush on grilled meats and vegetables or use in stir-fries.

Herbal syrup. Boil 3 cups water and 2 cups sugar in a nonaluminum saucepan, stirring constantly, until clear. Stir in 1 cup of packed, fresh herbs. Use lemon balm, lemon verbena, or lemon mint; or, for a savory syrup, use lemon basils and thyme. Remove syrup from heat and bring to room temperature. Remove the herbs from the syrup when it becomes fragrant. Add to iced teas and sparkling water or drizzle over fresh fruit. Use savory syrups to flavor sauces and marinades.

Recipes adapted from Cooking with Herbs: 100 Seasonal Recipes and Herbal Mixtures to Spice Up Any Meal,by Tina James (Rodale, 1999).

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