We are planning for our 2019 Lemon Verbena crop now, which includes doubling the number of plants in the field. It's a big expansion, and will keep Tractor Man and me pretty busy from April to October.
Here's a delicious-sounding fruit and Lemon Verbena jam recipe to use fresh leaves, as soon as we can pick some! Make sure to read the comments following the recipe because NYT Cooking readers left some comments with their own improvements on it. Some insisted it needs more Lemon Verbena leaves!
Photo courtesy of Melissa Clark, author of jam recipe post on NYT Cooking.
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