{"product_id":"zitronenverbene","title":"Lemon Verbena","description":"\u003ch2\u003eLemon verbena – an intense citrus herb with elegant freshness\u003c\/h2\u003e\n\n\u003cp\u003eLemon verbena (\u003cem\u003eAloysia citrodora\u003c\/em\u003e), in French also called \u003cem\u003everveine odorante\u003c\/em\u003e, is the most intense citrus herb in the kitchen. Its aroma is purer and more direct than that of lemon balm – a clear citrus scent without the lightly minty accompaniment, but with a floral elegance that makes the herb so popular in French patisserie and cuisine.\u003c\/p\u003e\n\n\u003cp\u003eThe whole leaves release their full aroma when rubbed or briefly infused. Lemon verbena can be used versatilely – from savoury cooking through desserts to teas and drinks.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich meat:\u003c\/strong\u003e ideal with duck and pork – breaks the richness with a fresh citrus note\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e as an aroma base for marinades and en papillote\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetable soups:\u003c\/strong\u003e gives light soups a floral freshness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e in panna cotta, crème brûlée, sorbets and mousses\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHerbal tea:\u003c\/strong\u003e as a single herb or part of a herbal tea blend\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLemonades and syrups:\u003c\/strong\u003e as a base for flavoured drinks and cocktails\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBest add lemon verbena just before serving or let it steep briefly in hot liquids – this keeps the aroma fresh and lively.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: sliced duck breast with lemon-verbena jus\u003c\/h2\u003e\n\n\u003cp\u003eFry the duck breast medium, let it rest. Deglaze the roasting residue with a little white wine and chicken broth. Let lemon verbena leaves steep in it for a few minutes, remove them, bind the sauce with butter. The floral citrus note of the verbena makes the sauce an elegant companion for the duck breast.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e duck, pork, fish, light soups, desserts, herbal teas and flavoured drinks.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564980670730,"sku":"15775","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Zitronenverben_FB_PB_web.png?v=1780033150","url":"https:\/\/altesgewuerzamt.live\/en\/products\/zitronenverbene","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}