In article , David W.E.
Roberts writes

If you can use e.g. Kaffir Lime leaves in cooking, is there any reason why
you cannot use lemon leaves to impart flavour to a dish instead of the zest
of the lemon?


A friend brought a bag of lemon leaves back from their family's farm in
Spain. They were dipped in batter and deep fried, then served with a
sugar and cinnamon dip. You didn't eat the leaf, just the batter and dip
- very nice though...
--
David Entwistle