- Lemon Verbena Fact Sheet
- Lemon Verbena Recipes
- List of Perennial Herbs
- A List of Annual Herbs
- A List of Tender Perennial Herbs
- A List of Edible Flowers and Ten Rules for Eating Them
- A Partial List of Nonedible or Poisonous Flowers
- Links to Guest Posts for Mother Earth Living Magazine
- Shakespearean Garden Designs and Selected Additional Information!
Friday, July 19, 2013
Lemon Verbena Dip Recipe With Permission!
So with permission from the Herb Society of America's Executive Director is:
LEMON VERBENA DIP
Marilyn Rhinehalt, Western Reserve Unit
8 oz. cream cheese, softened (I used the tub of Philadelphia low fat cream cheese.)
8 oz. lemon yogurt (I used low fat and just used the 8 oz. tub as my measurement.)
1/4 cup lemon verbena leaves, very finely minced (use tender leaves)
1/4 cup sugar
1/3 cup fresh lemon juice
I used my food processor to mix the cream cheese and lemon verbena leaves and then added everything else. You could use a blender or mixer. Just so the cream cheese is incorporated with the yogurt well. Cover and refrigerate overnight.
Serve with fresh fruit or plain cookies. (It was very delicious especially with Nilla wafers!)
Thanks Marilyn. It is a very delicious recipe and thanks to the Herb Society for letting me share it with you. Great for those hot summertime get togethers. If you go on to share it, please give the Herb Society and Marilyn Rhinehalt from the Western Reserve Unit credit!
It is just ridiculously hot and humid! Relief coming and I hope the air stays until we get it on Sunday! Hope you are staying cool wherever you may be. Have a great weekend. Talk to you later.