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.
I have a lemon verbena plant which I love. The tea is really lovely and so easy to make - easier & more satisfying than any other fresh herb tea I've tried to make. There are a lot of other things you can make with the lemon verbena leaves too - like cakes, cookies, etc. Yum!
I second, or third, the lovely attributes of lemon verbena. I make a small, slightly sweet tea loaf with mine which is delicious.