Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you use "Lemon Palm as a spice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you use "Lemon Palm as a spice?),it will help you,my kids.
Answer:
As far as I know it calls Lemon Verbena
Lemon verbena leaves are used to add a lemony flavour to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, and beverages. It also is used to make herbal teas and can make a refreshing sorbet. In addition, it has anti-Candida albicans activity.
here is a recipe for a lemon verbena cake
1 2/3 Cup Sugar
1 cup Butter Flavored Crisco
1 cup cake flour
5 large eggs
1/8 teaspoon salt
2 drops lemon extract
1/4 cup fresh chopped lemon verbena leaves -or- 2 Tablespoons crushed dry leaves
Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Lime-Basil Sorbet on top or beside, if you wish.
Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured.
Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, turn over onto plate.
More info
http://www.nothyme.com/herbs/lemonherbs.
.
Being a former chef I have never used Lemon Palm, but I have used Lemon Balm, it is a small leafy herb, looks like a broad leaf parsley, but when you rub it between your finger it gives of a lemony scent.
I have used it in cooking in many ways, as a flavour in cold soups, salad dressings, in marinates and it makes a nice touch with ice tea, lemonade and other summer beverages.
It has been years since I first used it, the last time I used it regularly was when I worked at a resort hotel in Digby NS Canada, we had a herb garden and grew lemon balm, lemon verbena, borage flowers. the front walk way had scads of the edible flower nastursiums, we used them in our presentation.
So go ahead and experiment, find were you like to use it and make it work for you.
Lemon Balm, also known as Melissa, makes a very refreshing tea, especially iced. It's also great minced very finely as an herb for chicken and pork loin on the grill. It grows well in most growing zones and is an attractive garnish on a plate, as an alternative to mint. Grown in pots on a sunny kitchen windowsill, it smells heavenly and is reputed to keep bugs away.
Pound it.
Then slice it in pieces.
Put in in stew or just on vegetables' salads.
Enjoy.
www.myvideotalk/jerome
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you use "Lemon Palm as a spice?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you use "Lemon Palm as a spice?),it will help you,my kids.
Answer:
As far as I know it calls Lemon Verbena
Lemon verbena leaves are used to add a lemony flavour to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, and beverages. It also is used to make herbal teas and can make a refreshing sorbet. In addition, it has anti-Candida albicans activity.
here is a recipe for a lemon verbena cake
1 2/3 Cup Sugar
1 cup Butter Flavored Crisco
1 cup cake flour
5 large eggs
1/8 teaspoon salt
2 drops lemon extract
1/4 cup fresh chopped lemon verbena leaves -or- 2 Tablespoons crushed dry leaves
Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Lime-Basil Sorbet on top or beside, if you wish.
Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured.
Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, turn over onto plate.
More info
http://www.nothyme.com/herbs/lemonherbs.
.
Being a former chef I have never used Lemon Palm, but I have used Lemon Balm, it is a small leafy herb, looks like a broad leaf parsley, but when you rub it between your finger it gives of a lemony scent.
I have used it in cooking in many ways, as a flavour in cold soups, salad dressings, in marinates and it makes a nice touch with ice tea, lemonade and other summer beverages.
It has been years since I first used it, the last time I used it regularly was when I worked at a resort hotel in Digby NS Canada, we had a herb garden and grew lemon balm, lemon verbena, borage flowers. the front walk way had scads of the edible flower nastursiums, we used them in our presentation.
So go ahead and experiment, find were you like to use it and make it work for you.
Lemon Balm, also known as Melissa, makes a very refreshing tea, especially iced. It's also great minced very finely as an herb for chicken and pork loin on the grill. It grows well in most growing zones and is an attractive garnish on a plate, as an alternative to mint. Grown in pots on a sunny kitchen windowsill, it smells heavenly and is reputed to keep bugs away.
Pound it.
Then slice it in pieces.
Put in in stew or just on vegetables' salads.
Enjoy.
www.myvideotalk/jerome
correctness,It's Non-profit and only for informational purposes.
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