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I have many verbena leaves (dried) at home. I use them for herbal tea (maybe with honey) but I wonder whether they could go with any meat or main dish?


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What variety of verbena is it? I know fresh lemon verbena is supposed to be a good mosquito repellent. (don't know about the dried, though) – Joe Sep 15 '11 at 15:17
@Joe: it is Common vervain. By the way, which one is most used in English, vervain or verbena? – Benoit Sep 15 '11 at 15:27
I've only ever heard it called verbena, and only in the context of insect repellent, not cooking. (but I'm not a professional chef) – Joe Sep 15 '11 at 15:30
@Joe: I'm not really in cooking too but here in France verbena is used a lot for herbal teas. – Benoit Sep 15 '11 at 15:31
Yes, it is common for teas, especially as a complement for lemon balm. So I'd just add it to dishes instead of lemon balm and see how it works out (so probably desserts or sauces rather than meat). I'm not sure I want to make this a full answer, because I've never actually tried it. – rumtscho Sep 16 '11 at 10:38

I have never tried, but this website (German) says, it is good for making icecream or in mashed potatoes with scallop.

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