lemon verbena

origin: morocco

A beautiful lemon scent and flavour in the soft delicate leaves. Most often seen in potpourri or tea mixes, the intense flavour and scent of lemon verbena also works well with fish, chicken or even in dessertsuses: Crumble a couple of lemon verbena leaves and add to a soup or stew. Place a couple of leaves inside a whole chicken to be roasted to scent the flesh. Delicious with fruit, add chopped or crushed leaves to a fruit salad. Add to a sorbet mix or ice cream. Lemon verbena also makes a lovelyherbal tea infusion, either on its own or with green tea, mint or lemongrass