Garden Spot Tea
Just a few snips in the garden can make this refreshing iced tea! The amounts of each herb can be adjusted according to your taste preferences. Stevia leaves are very sweet so adjust the amounts little by little.
One handful mint leaves
One handful lemon verbena leaves (or lemon balm)
6-8 leaves of stevia
Make sure that the leaves are clean of dirt and put into a heatproof mug or bowl. Bruise the leaves to release the oils. Pour boiling water over and let steep for 30 minutes to an hour for best flavor. Pour over ice for a naturally sweet, minty and lemony beverage.
*This works particularly well with the dried leaves of these herbs.
Hits the Spot Garden Spot Salsa
Fresh and flavorful salsa gives a zing to warm tortilla chips, tacos or grilled meats.
1 onion minced 8-10 sprigs cilantro 1⁄2 tsp salt
1-2 jalapeño peppers
1 garlic clove
1 tsp oregano
1 tsp lime juice or vinegar
Chop the tomatoes. Seed and cut the jalapeños, then finely chop. Mince the onion and garlic. Add in cilantro, oregano, salt and lime juice. Let sit for at least 30 minutes. Serve with warm tortilla chips.
Fresh Tortilla Chips
Cut corn torillas into 6 pie shaped sections. Fry in hot oil until crisp. Drain on paper towels and sprinkle with salt and cumin.
Lemon Pound Cake with Lemon Verbena, Lemon Balm and Lemon Thyme
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup lemon zest
2 sticks unsalted butter softened
2 cups granulated sugar
6 large eggs
1 ½ teaspoons vanilla extract
½ cup milk
¼ cup lemon juice
1 tablespoon minced lemon verbena leaves
1 tablespoon minced lemon balm leaves
1/2 teaspoon minced lemon thyme leaves
1 cup confectioner’s sugar
2 tablespoons lemon juice
Preheat oven to 325 degrees. Butter and flour a loaf or bundt pan knocking out excess flour.
Whisk together flour, baking powder, salt, zest and minced herbs. Beat together butter and granulated sugar at medium speed until pale and fluffy, 2-3 minutes. Beat in eggs one at a time, beating well after each addition, then beat in vanilla. Reduce mixer speed to low and add flour mixture, then milk and lemon juice, alternately in 3 batches, beginning and ending with flour mixture, beating until just combined.
Spoon batter into pan and smooth top. Bake until cake is golden brown and a toothpick comes out clean, about 45-55 minutes, then invert onto a rack to cool completely.
For glaze, gradually whisk confectioner’s sugar into lemon juice in a small bowl until smooth and thick.
When cake is cool, set the rack over a baking sheet. Drizzle glaze over cake, letting it drip down sides.
Serve the cake with strawberries.