Lemon with a Twist

Lemon with a Twist


Lemon must be one of the most popular flavours used in drinks and cooking. It is incredibly versatile as it matches and complements many other flavours. Used as the acid/sour component of many dishes it is widely available for most of the year.

Have you ever considered using herbs with a lemon flavour as a substitute for lemon in a recipe? Another option is to use it as well as your lemon to change the flavour of your drink, sauce or dish. Try experimenting and find some nice flavour changes. Here are some ideas for you to consider.

Lemon Basil

Lemon Basil
This basil can be used fresh or dry. Our variety is called Basil Mrs Burns Lemon.

* Make pesto - making pesto using Lemon Basil gives you a great new pesto flavour. Use the pesto to add to dressings, pasta, pizza or sandwiches for a nice flavour change.

* Use in sauces - particularly good for sauces that go with chicken or fish.

* Make a cold soup - put Lemon Basil in food processor with fresh blueberries and water and whizz together for a refreshing soup.

* Dry Lemon Basil - Pick the leaves and dry in the sun to retain the essence. Then crumble by hand and store in a jar for use in anything you would use dry basil.

Lemon Balm

Lemon Balm
Lemon Balm is part of the medicinal mint family and its properties help headaches, cold-sores & anxiety.

* Chop fresh leaves and sprinkle on fruit salads - finish off by drizzling with honey or a dressing made of yogurt and honey

* Add to scone or muffin mix - finely chop leaves (1 to 2 TBSP) and lemon zest (a pinch) to your favorite scone or muffin recipe

* Make a vinegar – fill a jar about 3/4 full with fresh Lemon Balm leaves. Cover with apple cider vinegar. Cap with a non-metallic lid and leave to steep in a cool dark place for a few weeks. Strain and use as a hair wash or add to your bath water. You can also use this in food dishes & salad dressings instead of plain vinegar.

* Make a herbal water – Fill a jar with fresh Lemon Balm leaves and a thinly sliced lemon. Pour in cold water until it reaches the top. Refrigerate for several hours. This is really refreshing on a hot day!


Lemon Grass


Lemongrass is a commonly used ingredient in Asian cooking.

* Use as satay sticks or skewers - best to use mince meat (like a kofta) which infuses the meat with a great lemony flavour.

* Stir your drinks - with a lemongrass stalk. Try it in your gin or vodka or just a nice fruit juice. You can also create a flavoured vodka by adding a cleaned, bruised stalk of lemongrass to a nearly full bottle of vodka and leave to soak for 3-4 days.

* Make a tea - the properties of lemongrass aid digestion, are calming and anti-bacterial.

* Make lemongrass ice-cream - a palate refresher with health benefits too.


Bergamot Lemon
Lemon Bergamot is very useful in the garden to attract the bees with its pretty flowers.

* Use as a substitute for mint - swap it out in salads (especially potato) or drinks where you would usually use mint.

* Make a tea – Use the young leaves to make a fragrant lemon flavoured tea.

* Add to cooking - Great lemon flavour for fish. Add chopped leaves to crumbs for covering fish. Add to fish stews or sprinkle on cooked fish dish when serving.

* Use in preserves - Put several leaves in your relish or pickles when filling your jars for a hint of lemon.

We haven't even started on all the lemon coloured flowers..........maybe that is a blog for another day..........

You may be interested in reading our previous blog on medicinal herbs; click here.

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