Garden of Tasty Delights

A dessert garden? Is there really such a thing? I would love to share three herbs to grow in your dessert garden!

Welcome, gardening friends!  I can’t believe I forgot to introduce you to the final three herbs to grow in your dessert garden! Somehow thyme got away from me and I completely messed up!

Today’s post will spotlight these herbs: cinnamon basil, lemon thyme and lemon verbena!

Since it has been quite some thyme since we visited the concept of the Dessert Garden, I will do a quick recap of the idea!

What is a Dessert garden?

A dessert garden is quite similar to a tea, culinary or a fragrance garden.   Many of the same herbs that you would use to make teas or grow to add to your cooking will turn ordinary desserts into delicious taste treats!

My favorite herbs to grow in a dessert garden include: anise hyssop, cinnamon basil, lavender, lemon balm, lemon thyme, lemon verbena, pineapple sage,  rosemary, scented geraniums and of course one or more varieties of mint. The final choice will depend on your personal preferences.

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Where did the concept of a Dessert Garden Sprout From?

When I was in my twenties and early 30s, I longed to open a restaurant (a tea room, actually) that would only serve flourless chocolate cake & ice tea.  I wanted to name it “Just Desserts”.  I probably would have had to serve a few other items than just flourless chocolate cake & ice tea in order to stay in business !

I didn’t open a tea room but I did start an herb business on my parents’ farm .  If you are interested in more of the back story, the details are outlined in this blog post : Sprout, Grow, Bloom

I took my love of desserts and herbs and combined them into  the concept of a Dessert Garden…. sort of like “Kim Style” for the garden!

Back to the subject of growing and using  Dessert Herbs…..

Know Your Zone

Three Herbs to Grow in Your Dessert Garden

Today, I am highlighting the last three of my favorite dessert herbs.  The links to the blog posts highlighting the rest of my favorites are listed at the bottom of the post.

Cinnamon Basil

Cinnamon Basil is a sweet basil with a hint of cinnamon. It grows to a height of 1 to 2 feet tall.  It would be perfect in the middle of your dessert garden.  To stimulate new growth, pinch the plant back.  Cinnamon Basil is an annual.

The leaves of Cinnamon Basil can be used either fresh or dried.  Cinnamon Basil is especially good in custards.  Add some chopped Cinnamon Basil to white wine and splash it over a mixed fruit salad.  It is really delicious snipped over apples before baking them.  Cinnamon Basil will add a subtle flavor to a sauce made with white chocolate.

If you are unable to find a Cinnamon Basil plant, Lemon Basil is another sweet basil that is compatible with desserts.

Lemon Thyme

Lemon Thyme is very fragrant.  It is a perennial.  It only grows to a height of 4 to 6 inches and should be planted in the front of your dessert garden.  It also grows well in pots or planters on your deck or patio.

The leaves of lemon thyme can be used either fresh or dried.  They are easy to strip from the stems.  The stems aren’t used for cooking.  Lemon Thyme is delicious sprinkled over fresh fruit.  It can also be used in cookies and cakes.

Lemon Verbena

Lemon Verbena is a plant best grown in pots.  It is considered a tender perennial.  It can grow to a height of 5 feet in cooler climates and as tall as 10 to 15 feet in warm climates.

Lemon Verbena is the most lemony of the Lemon herbs!  It’s taste is intense yet not bitter.  The leaves can be used either fresh or dried, depending on the recipe.  The flavor of cantaloupe is enhanced with rubbed with fresh lemon verbena leaves.  Add sweetness to berries without adding sugar by mincing fresh lemon verbena leaves over them.

When cooking desserts, use dried lemon verbena leaves because heat will destroy the flavor of fresh leaves.

Drying lemon verbena is easy.  Simply remove the leaves from the branch and place in a cool, dry place for several days.  Once the leaves are thoroughly tried, place in a glass jar and store them away from heat or direct sunlight.  When you are ready to use the leaves, crush the dried leaves in your hands to release their fragrance and then add to your recipe.

Additional Information about Cooking with Dessert Herbs

Herbal Condiments

Herbal condiments serve as an interesting way to add herbs to your dessert making.  Herbal sugars, honeys and vinegars are  examples of herbal condiments.  More information about herbal condiments can be found here:

GENERAL TIPS FOR COOKING WITH HERBS

When using fresh herbs, be sure to bruise them first to release the essential oils in the herbs.  Fresh herbs can be substituted for dried herbs and dried herbs can be substituted for fresh herbs.  Just be sure to adjust the proportions accordingly.  The general rule is to use at least twice as much fresh herb as you would dried herbs.Dried herbs should be stored in opaque glass containers in a cool, dark location.  Light and heat affect their storage life.  Herbs should not be stored over the range, although that is where they invariably end up!If you are just starting to cook with herbs, start slowly.  Add a small amount to the recipe at a time and then taste.  Add more herbs if you wish, just remember you can always add more but you can’t remove the excess if you’ve added too much!

Kim's Easy Lemon Glaze

A easy to prepare glaze with a light lemon flavor

Print Recipe Pin Recipe

Prep Time 15 minutes mins

infuse leaves in water 8 hours hrs

Course Dessert

Cuisine American

Servings 0

Ingredients

  

• 1 tablespoon Dried Lemon Verbena
• 2 tablespoons warm water
• 1/2 teaspoon vanilla
• 1 cup powdered sugar
• 1/4 teaspoon grated lemon peel

Instructions

 

• Add vanilla to the water
• crush the lemon verbena leaves into the liquid and let marinate overnight
• the next morning, strain the herbs out of the liquid
• add the powdered sugar and the lemon peel to the liquid
• Stir until well blended. Check the consistency of the glaze. If too thick, add a little milk or water. If too thin, add more powdered sugar.
• Pour the glaze over pound cake.
  

Notes

The pound cake can be garnished with lemon slices and lemon verbena leaves if desired.  Lemon rose geranium leaves can be substituted for the lemon  verbena leaves in this recipe

Keyword Lemon Glaze

Tried this recipe?Let us know how it was!

Herbs on the Farm

For More Information about the Dessert Herbs:

Garden of Tasty Delights; Intro to Dessert Herbs

Garden of Tasty Delights Part 2