Tag Archives: Lemon verbena

Lemon Verbena Shortbread Biscuits

Soft and crumbly, these little lemon verbena shortbread biscuits work well with ice creams, fruit or indeed alongside tea or coffee. They make the most of the herbs you have growing in your garden – in this case lemon verbena although you can vary the herb –  try rosemary, lemon zest or thyme instead.  Or use lavender flowers.

They are super easy to make.  I love the convenience of rolling the shortbread dough into “logs” and slicing off rounds to bake as you need to.    The lemon verbena shortbread biscuit dough can be kept in the fridge for up to a week or in the freezer for 3 months.  It means that a freshly baked lemon verbena shortbread  is always on hand.  How good is that?

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Poached Apricots with Lemon Verbena

Too often when you buy apricots they are a disappointment.    They are under ripe and tasteless.  Far from the sun warmed apricots whose intense juices explode in your mouth when you bite into them.    This apricot recipe goes a long way to helping fix that,  turning them into juicy deliciousness via a gentle poaching in sweet wine and a bit of sherbet from lemon verbena

The apricots are completely transformed into soft, juicy and fruit that are full of flavour.  The finished dish uses only four ingredients and is so versatile.  It’s even vegan if you make sure you choose a vegan wine.  This apricot recipe uses baking paper which is made into a cartouche rather than a lid which allows the apricots to stay submerged and juicy without any danger of bruising.

This poached apricot recipe uses lemon verbena.  If you don’t have it you could leave it out all together or use lemon balm or 3 strips of lemon zest instead both of which are much more readily available, but if you can use it, do!  It’s got a lovely sherbety lemon smell and flavour which gives a real depth to the syrup.

Serve the poached apricots with vanilla ice-cream or cream – or both!  I also like to add some texture to the finished dish by adding an almond biscuit.   Try Little Almond Biscuits or add an amaretti biscuit if you are short of time.

Ingredients (serves 6)

  • 18 firm apricots
  • 500ml pink moscato (or any sweet wine)
  • 100g caster sugar
  • Lemon verbena leaves (optional) I used about 12 with extra for garnish


  1. Put wine, sugar and about 150mls water into a saucepan and heat until sugar has dissolved and syrup is gently simmering
  2. Halve the apricots, put in pan and cover with baking parchment shaped in a cartouche – for instructions see photos below.
  3. Simmer for 10 mins or until apricots are tender.
  4. Remove fruit from syrup and place in serving bowl.
  5. Return syrup to heat and boil until reduced and syrupy.
  6. Remove from heat, add lemon verbena leaves and leave to cool and infuse for 10 mins or so before pouring over apricots.  Serve any remaining syrup in a jug alongside.