Name: Lemon Verbena Syrup
Yield: Makes about 3 cups
Ingredients: 2 cups water; 1 2/3 cups sugar; 20 to 30 large fresh lemon verbena leaves

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Some describe the flavor of lemon verbena as a cross between a very subtle licorice and camphor. I love it for its lemony finish. Herbal and bright, it's sometimes used in cooking as a replacement for oregano. As a soda flavor, lemon verbena is modern and crisp, with an herbal complexity. It's great as a stand-alone drink for cocktail hour and as a complement to light, simple meals.

Tell Me About Lemon Verbena

Sometimes called "The Queen of the Lemon-Scented Herbs," lemon verbena was a favorite ingredient in perfumes in late 1700s Europe, and it had a moment of fame in Gone with the Wind, as it was Scarlett's mother's favorite plant. The leaves of lemon verbena are great in cooking, as they impart a lemony fragrance and flavor to dishes ranging from broiled fish, to salad dressings, to light desserts. As a beverage, it is used to make herbal tea and is often added to black tea in place of lemon.

Recipe notes

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