Origin: Thailand

• Description
• Applications
• Storage
• Recipe

• Lemon leaves are small to medium size and are ovate, oblong, and taper to a point on the non-stem end. The vibrant green leaves grow alternately along the branches, and they have fine-toothed edges with a slight rippling. There is also a main central stem with some small veins spreading throughout the leaf. Lemon leaves have a glossy finish on the green topside and a matte finish on their lighter green underside. When young, Lemon leaves are red and, as they mature, turn to a deep green. Lemon leaves are slightly oily with an aromatic and bright, green, citrus taste.

• Lemon leaves are not consumed and are best suited for cooking applications such as grilling or sauteing. They can be used fresh for their aromatics, which is their singular culinary attribute. Lemon leaves can be wrapped around seafood and meats and can be roasted, steamed, or grilled. They can also be used to flavor kabobs, used in curries, and blanched and used to infuse tea. Lemon leaves can be used as a garnish for desserts such as lemon cakes, and they can also be used as a mold to make chocolate leaves.

• They will keep for 1-2 days when stored fresh in the refrigerator. They can also be dried or frozen for extended use.

• Lemon Leaves Tea

  Ingredients:

  1.25 Cup Water
  10 Lemon Leaves
  1 Teaspoon Cumin Seeds
  

  Instructions:

  1. Heat water in a saucepan. When the water starts boiling add in cumin seeds.
     
  2. Add in Lemon Leaves. Let them infuse. Leave it in for 5 minutes.
     
  3. Strain through a colander.
     
  4. Enjoy the hot and refreshing Lemon Leaves tea.