Lemon Verbena

Lemon verbena is a very versatile herb. It can be steeped in milk or cream, ice cream or sorbet, custard or pudding, for a unique flavor. In a sealed container, submerge a few leaves in granulated sugar and leave for two days. Use infused sugar for sugar cookie recipes or to sprinkle on top of pastries. Make herbaceous salad dressings or marinades. Add to fruit and vegetable quick bread batters. Try it as a replacement for dill in tuna or chicken salads. Combine with lavender and sage for a lovely trifecta with cocktails and desserts. Blend with pesto for a lemony change.