Is impossible. One whiff of its beautiful scent and you know immediately you must do something with it. But what?
Make a simple syrup and go from there. You could drizzle it on pound cake or make a lovely gin/vodka fizzy drink for the warmer months. Here’s a nice Pear-Lemon Fizz recipe from The Stewart.
Random thought: I’ve always hated the name, “pound cake.” Seriously, doesn’t it sound like “great, big, fat person” food?
Yeah, back to Verbena. It is too gorgeous of a scent to pass up as I found the other day at the farmers market. Again, Must. Do. Something.
I like this recipe as it’s heavy on the herb and light on the sugar. Also, blanching herbs–even if they are super-fresh–always helps to draw out even more flavor.
Lemon Verbena Syrup
Makes about 1 cup
1 Cup lemon verbena leaves
1/2 cup sugar
1/2 cup water
Blanch the lemon verbena leaves in boiling water briefly to brighten the color then immediately plunge into ice water to stop cooking. Place the sugar and water in a small saucepan, bring to a simmer, then remove from the heat and cool. Place the lemon verbena and cooled syrup in a blender and on high for 2 minutes. Chill overnight, then strain through a fine mesh strainer. Keep leftovers refrigerated.