[Diana in Wisconsin]

When I have chicken or fish in a marinade, it’s nice to add a handful of (lightly crushed) Lemon Verbena leaves to the mix for the lemony flavor it imparts.

I’ve put sugar and fresh leaves in a blender, then put it in a covered jar for a lemon-infused sugar that’s great in tea.

You can infuse the leaves in vinegar for a lemon-flavored vinegar.

Lemon Verbena Pesto. Never made it, but it sounds good, again, with fish or chicken:

https://www.epicurious.com/recipes/food/views/charred-green-beans-with-lemon-verbena-pesto-395330

[FamiliarFace]

Thank you! I have to try ALL of these!

I can’t get over how wonderful the plant smells when I walk past it. This is my first experience with it.

[Liz]

DIW blendered sugar and fresh lemon verbena leaves, then stored in a covered jar;
you will have lemon-infused sugar for a great cup of tea......
or infuse the leaves in vinegar for a lemon-flavored vinegar.

Really great ideas for us lemon lovers.