Lemon Verbena (Aloysia triphylla) is often relegated to the world of soaps and lotions but this sophisticated and elegant herb can be paired with foods just like you would use any citrus. This is the time of year when I cut back my lemon verbena plant so it can regroup and get ready to bust-out again after winter has passed. What better way to make use of those pruned sprigs than to simply throw a handful of then into a teapot and let them steep in hot water to create perfect dessert tisane? This light aromatic tea is perfect with anything chocolate, fruit tarts and pies, or splendid for dunking a cookie. Lemon Verbena can be grown indoors or out, but it cannot be grown from seed, so get a cutting from a friend of buy a plant from the farmer’s market. Luckily, it’s a hearty drought resistant variety that has been known to grow up to six feet tall in its native South American environments. It’s also a natural de-stressor that is used to settle upset stomachs – the perfect, delicious panacea for the holidays. For more information on growing your own tea herbs, see Herbal Tea Gardens: 22 Plans for Your Enjoyment & Well-Being by Marietta Marshall Marcin.