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) 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.
Pat Crocker's mission in life is to write with insight and experience, cook with playful abandon, and eat whole food with gusto. As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. Her wellness practice transitioned over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest books, Cooking with Cannabis and The Herbalist’s Kitchen. www.patcrocker.com
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