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:
- Make a lemon verbena tisane, as I did. It's lovely on its own, but reaches new heights when paired with elderflower.
- Make a simple syrup and use it in everything from ice cream to cocktails.
- Speaking of cocktails, you could try a Lemon Verbena Gin and Tonic or a Lemon Verbena and Orange Blossom Fizz. Not surprisingly, the lemon flavor pairs wonderfully with gin.
- Try a lemon verbena cream to accompany this plum sorbet. Sweet, icy coolness.
How do you use lemon verbena?
(Image: Faith Durand)