I also harvested some of the lemon verbena bush yesterday afternoon. These leaves smell as lemony as a real lemon- I've never grown lemon verbena before and it's amazing. Emma's in love with this flavor, and we thought it would be fun to make our own lemon extract.
We started off with a pile of leaves, which were chopped and loosely stuffed into a pint jar. After adding enough 190-proof grain alcohol to cover, the 37 grams of leaves filled the jar about 3/4 of the way.
It will live in my cupboard for the next six weeks or so and I'll give it a shake when I think about it, then I'll strain it and we'll see how lemony it is. Emma's excited for lemon cookies from our garden, in December.
The dehydrator-load of cherries was also done yesterday, and I got them packaged up to store. Nine fairly full Excalibur trays turned into five full quarts of dried cherries. These are vacuum sealed and safely stored in the basement. I still have a bit less than a quart left from last year, so those will be used first.
Last but not least, here's the cucumber salad I made with one of the cucumbers we harvested yesterday. I used a mandoline to slice the cucumbers extra-thin, but that's not strictly necessary. It was quick and easy, and so so so yummy.
Quick Cucumber Salad
1 medium cucumber, sliced thinly
1 tablespoon plain Greek yogurt
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh lemon balm
1 teaspoon sugar
a splash of rice vinegar to make a loose dressing
Mix the dressing ingredients together well. Toss with the cucumbers. Eat.