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daily parcels * tied up in string *

daily musings of a vintage addict * I am totally obsessed with all things vintage * trying to keep up with my past...and sometimes ordinary everyday life

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Location: Culburra Beach , NSW, Australia

I live in Australia, my ancestry is in Cornwall. a Celt. a hedgewitch of sorts. I am an Earth Healer. I wear upcycled clothes, patchouli oil and Redback boots. A gypsy. An eccentric. a mystic. I am a searcher, a seeker, a pilgrim on Earth. I serve my guests, tea from an old silver teapot. I love Vervain, yarrow, chamomile & mint. I love to dream, to walk and to wonder

Plan ahead and dream of all the beautiful things that life has to offer

February 18, 2006

from my garden


LEMON VERBENA - there is absolutely nothing like the fragrance of lemon verbena leaves. I have a few of these shrubs growing in my garden & yesterday picked a small bunch for my kitchen. I sometimes use it in cooking - I like to line the bottom of a cake pan with the leaves, then pour the mixture over it - it infuses the most delicious lemon through a butter cake. I take the leaves off before icing.

LEMON VERBENA SACHET
1 cup each of lemon verbena * lemon balm & rosemary - all dried and crushed fine
1 teaspoon each of ground cloves & ground nutmeg
4 drops essential oil of sweet orange
In a glass container, mix all the ingredients, allow to age for two weeks. Fill ingredients into small or medium sized cloth bags - discard when fragrance is gone

5 Comments:

Blogger Dawn said...

I look forward to my garden...love the smell of verbena!!!
Have a lovely weekend, dear Robyn.

7:37 am  
Blogger Amy said...

mmm how lovely, this is one herb that I've never used. I think I'll definitely give it a try...

7:40 am  
Blogger Mindy said...

What a wonderful idea to infuse the flavor of the verbena!! I emailed you regarding the seasonal swap...have a lovely day Ms.Robyn!
Hugs to you

10:03 am  
Blogger Nicole said...

I love the smell of fresh lemon. Have you tried peeling citrus in long strips, then cutting the peel thinner with a knife, then drying them out in the oven? You can do this with the whole fruit too... but leave the peel on and make the slices very thin. They look pretty in to dish with seed pods and leaves etc etc. Have a lovely day Ms*Robyn.

10:26 am  
Blogger Peggy said...

I have verbena on one of my many plant and seed orders so can't wait for the plants to arrive early spring... will save the recipe to try later in the summer.

10:57 am  

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