Last weekend I hosted a small dinner party in my apartment. (You'll hear all about it next week!) At the end of the meal I served a lemon verbena tisane — essentially, a handful of lemon verbena leaves steeped in hot-but-not-boiling water — with a splash of St. Germain. It was delicious: fresh, delicate, and cleansing, like spring in a teacup. As a result, lemon verbena may just be my new favorite herb. Here are 5 ways to use it:
How do you use lemon verbena?
(Image: Faith Durand)