Lemon Verbena
Whenever we get a bucket of lemon verbena from Bill Dow, former doctor and for thirty years now a farmer on his Ayrshire Farm, its powerful scent takes over the kitchen and has me woozy trying to come up with different ways of using it. It’s one of those delicious aromatic herbs like winter savory, lavender, and rau ram (Vietnamese cilantro)—intoxicating when held in a big fresh bunch but tough to take as the main flavor in a meal. Lemon verbena goes well with summer fruits like watermelon and peaches, adds a mystery flavor when stuffed inside a roast chicken, and makes a fine sherbet. It’s easy to grow, and if you find yourself with a bumper crop on the eve of the first frost, it is simple to preserve it by grinding the leaves along with some white sugar in a food processor until it combines into aromatic, bright green sand. The sugar will last perfectly for months in the freezer and can be used to flavor drinks, ice creams, custards, and fruit compotes.
Ingredients
Preparation
When we have lots, like today, I make an infusion and drink it all afternoon: Put a handful of fresh leaves into a pot or heatproof pitcher, cover with boiling water, and allow it to steep briefly; no need to strain. It’s good hot or chilled as a refreshing tonic. You can sweeten it with a little honey or raw sugar, but it’s not necessary.
