welcome to this week’s herb Blogging!!
this week we are being hosted by Amy and Jonny from the blog
I wish to thank Kalyn’s for this iniziative.
to know more about it like participation and rules, please read here.
this week I would like to intruduce to you a beatiful, perfumed and easy growing plant!
the lemon verbena (Lippia citriodora o Aloysia triphilla)
as you notice of the name..this perennial is appreciated for its citrus perfumed leaves.
Plant size varies according to climate.
here on the most beautiful lake of Italy- Lake Garda it reaches over 2 meters! 🙂
.if you stay in a more rigid climate you can plant it in a pot near the house so it remains in the “wormth”.
anyway leave it near where you pass often for the perfume when you pass by and touch the plant.
leaves should be rubbed between fingers for maximum perfume.
here it loses almost all of it’s foliage in the winter, but it doesn’t matter beacuse the year after,
it will be back..even bigger, stronger and more beautiful 🙂
sooo…now that I’m sure you fell in love with the lemon verbena..
I will give you another reason why to plant it.
700gr of organic oranges
500gr of castor sugar
10-20 leaves of Lemon Verbena
50gr of Lemon Verbena Liquor* (not necessary, but warmly recomended)
wash and brush well the oranges if there not organic.
cut in half and the in quarters and the in tiny slices.
you smaller they are, the quicker they cook.
and small slices looks better when you serve.
put the slices of orange(and the juice that sips out), all the sugar and the Lemon Verbena leaves in a big bowl. mix well.
add some of the liquore and mix again.
put over a cloth and put in a cool place(a fridge would be perfect)
let marinate for 12-24hours
than pour everything in a big pot and start cooking.
let cook on very little heat, just let it stir.
tray the consistence by putting a tablespoon of marmelade on a cold plate(if you keep the plate in the fridge before using it, this operation will be quicker)
tilt the plate and observe the marmelade.
if it slips very slowly or not at all, the marmelade is ready.
if not, go on cooking.
when the marmelade is ready, take the pot from the fire and add the rest of the liquore.
mix and pour in clean jars.
close tight and put the jars up-side down.
leave theme so, until the are perfectly cooled.
store in a cool, dark place…
try this marmelade with cereal bread.
see you next week at laurie’s 🙂
Lemon Verbena Liquor
500g pure alcohol 90°
250g icing sugar
the peel of 2 green lemons
about 80 fresh verbena leaves,
best picked towards the end of August when plant is flowering.
Leave leaves and lemon peel in alcohol for 8 days.
Melt icing sugar in water and occasionally shake both mixtures.
Mix both liquids and leave to settle for one week before serving well-iced.
for italian versions: