Not only will most of the plants talked about in this book keep the bugs away, they’ll also liven up your cooking. Because both the Citronella Geranium and the Lemongrass have a lemony scent and flavor, they pair well with anything that regular lemon works with. They’re delicious combined with blueberries in a tart, paired with shrimp on the grill, added to desserts, combined with many of the herbs we’ve talked about to make a great marinade or added as a garnish to cocktails and summer beverages. The lemon- flavored leaves also add a refreshing spark to water and work great in an infuser water bottle or pitcher. Experiment and try new things with these fun plants and have fun cooking!
Scented Geranium Tea
Try this delicious tea served hot or cold.
Ingredients:
4 cups water
4 geranium leaves
2 whole cloves
1 green tea or black tea bag
Directions:
Pour boiling water over remaining ingredients and let steep for 5 minutes. If desired sweeten with lemon sugar or serve as iced tea with a lemon slice.
Geranium Mojito
Like a traditional Mojito, the muddled Citronella Geranium leaves take the place of mint in this cool summer refresher.
Ingredients:
2 cups of clean geranium leaves
2 cups granulated sugar
2 cups water
Fresh mint sprigs (optional)
Juice of half of a lime (slice the other half into wedges for garnish) 2 oz. light rum
Club soda, chilled
Directions:
First, make a simple syrup by combining 2 cups water with 2 cups sugar in a sauce pan and heat until sugar is dissolved, turn o heat, add 10 geranium leaves and let steep until cool. Remove leaves and keep chilled until ready to use.
In a cocktail shaker, muddle 3 geranium leaves, a few mint leaves (if desired), and lime juice. Add rum and 1 1⁄2 oz. of geranium simple syrup and shake. Rim a rocks glass with the lemon sugar (shown in previous recipe) and ll glass with ice. Pour from shaker and top with club soda, garnish with leaf and lime wedge. For an extra pretty presentation, freeze a leaf or two inside the ice cubes to use in your drinks.
Lemon Balm and Lavender Sun Tea
A fun summer favorite that puts the sun to work for you! Have the kids help with this one.
Ingredients:
6 black tea bags
1 gallon water
1 cup fresh lemon balm leaves, chopped OR 1 tablespoon dried leaves
4 TB fresh lavender buds OR 2 teaspoons dried buds 2 cups hot water
Directions:
Place tea bags and water in a gallon glass jar, seal loosely, and place in the sun for approximately 6 hours. Remove tea bags and chill.
Steep lemon balm and lavender in hot water about 5 minutes. Remove leaves and let cool. Add to chilled tea, mix in sweetener to taste, and pour over ice. Garnish with a lemon wedge.
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