Description
Organic local verbena confit
WHY MAKING VERBENA CONFIT?
Verbena is one of our crops because all our visitors to our gites www.locations-06.fr appreciate it.
It seduces with its color, its smell, has many uses and adapts wonderfully to our clay-limestone soils and our Mediterranean climate.
It requires little water and grows quickly, and tastes wonderfully with bitter orange, our traditional crop.
CULTURE OF VERBENA
This is lemon verbena (aloysia citrodora).
We bought our organic plants from a farmer colleague, and now we make our own cuttings.
Planted in the ground in May and then watered, the verbenas are hand-hoeed and amended with organic fertilizer. We cut them 2 to 3 times in the summer and only use the leaves.
MAKING VERBENA JAM
We put the freshly picked verbena in contact with water for a certain time and temperature in order to extract the fragrances without damaging them. Then we add agar-agar and organic sugar.
USES OF VERBENA CONFIT.
Gourmands and gourmets, who are often the same, will use it on a fromage blanc, a crepe. More surprisingly, dare to pair it with a pan-fried chicken escalope.
green vegetables and cheese. Good in the sauce of a beef carpaccio, a white fish.
Excellent in panna cotta.
Technical data and origin:
Organic lemon verbena (Aloysia citrodora, Palau. 1784) (FR-BIO-01): Le Bar sur Loup, Pays Grassois
Organic sugar and agar-agar: France
Organic local verbena confit
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