Lemon SeasoningPat Crocker April 3, 2015
From the Vitality Food Feature ‘Lemony Herbs Add Zest and Zing to Spring Meals‘.
This lemon blend may be added to soups, dips, sauces, and rice or bread stuffing. Combine equal parts lemon seasoning with one part kosher or sea salt and use as a citrus rub for rough skin. Use one tablespoon with hot water for an herbal tea, or add to sweet and savoury sauces. It may be combined with the dry ingredients in baked goods, or beaten into icing. For this blend, use dried leaves.
(Makes 1 cup if you use 1/4 cup as a ‘part’)
- 1 part lemon verbena
- 1 part lemon balm
- 1 part coarsely chopped lemon grass
- 1/2 part lemon zest
- 1/2 part lemon mint
- 1/2 part lemon thyme
1) In a bowl, combine lemon verbena, lemon balm, lemon grass, lemon zest, lemon mint, and lemon thyme. Transfer to a jar.
2) Cap, label, and store in a cool, dark place.
3) To use: Rub a small amount between your palms to powder the dried leaves. Measure and add to recipes.
As a professional Home Economist (BAA, Ryerson Univ., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her herb practice over more than four decades of growing, studying, photographing, experimenting with, and writing about what she calls the helping plants. In fact, Crocker marries the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 22 herb/healthy cookbooks, including The Healing Herbs Cookbook, The Juicing Bible, and most recently The Herbalist’s Kitchen (Sterling, 2018), and Healing Cannabis Edibles. She has over 1.5 million books in print and translated to over 11 languages. Watch for her next book, Cooking and Healing with Cannabis to be launched in 2020. And to find out more about Cannabis and Pat Crocker’s books and appearances, visit www.patcrocker.com