Our lemon verbena bed is open in the Culinary Herb Garden. In addition, pull up purslane, an edible weed that also has a lemony flavor, wherever you see it on the farm (to identify it, see the photo below in this post).
Steep lemon verbena as an herbal tea, or use to flavor cocktails and other creative drinks. It can also be used to infuse a simple syrup made with sugar and water.
Harvest lemon verbena by snipping a 2-inch sprig or two with scissors, right above where you see the next leaves growing.
Pull purslane wherever you find it in our herb gardens or on pathways.
Low in calories and fat, purslane is rich in dietary fiber, vitamins, anti-oxidants and minerals. The fresh leaves contain more omega-3 fatty acids than any other leafy vegetable plant: 100 grams of fresh purslane leaves provide about 350 mg.
Purslane is also one of the best sources of Vitamin A among all green leafy vegetables.It’s rich in Vitamin C, carotenoids, and some B-complex vitamins, including riboflavin, niacin and pyridoxine. It also contains many dietary minerals, such as iron, magnesium, calcium, potassium, and manganese. (Note that purslane also contains oxaclic acid, in case that is a concern).
Try juicing fresh, raw leaves; include tender leaves in salads; sauté and gently stew the stems and leaves to serve as a side dish with fish and poultry; add to soup or curries, or stir-fry with vegetables and other leafy greens such as spinach.