Lemon verbena is a very fragrant flowering shrub native to South America, where it's used to make tea. While not as well known as other lemony herbs, it is well worth getting to know as it is one of the most flavorful of this class of herbs.

Directions: To make a tea, pour one cup of hot water over one teaspoon. of lemon verbena leaf, steep 3 to 5 minutes.

2 parts lemon verbena leaf with 1 part peppermint leaf makes a refreshing delicious iced tea

Suggested Uses: Lemon verbena makes a very tasty tea, by itself or when combined with other herbs, that is relaxing and soothing to the tummy.

Lemon verbena can also lend its lemony flavor to desserts — especially fruit dishes, sauces, vinegars and vinaigrettes. Try it in marinades for fish and chicken. Lemon verbena flavored sugar makes a nice topping on cakes and muffins or as a sweetener for tea.

Lemon verbena is also used in sachet, herbal pillows and potpourris due to its long-lasting fragrance.

For a deeply relaxing massage oil, add 2 tablespoons each of lemon verbena herb and lavender flower to a cup of warmed carrier oil such as almond or jojoba oil. Let steep for 2 to 4 hours. Strain and use immediately or store in the refrigerator for later (warm before use).

Caution/Safety: The Botanical Safety Handbook* classifies lemon verbena as:

Class 1: Herbs which can be safely consumed when used appropriately.

*Michael McGuffin, ed., American Herbal Products Association's Botanical Safety Handbook, (New York: CRC Press, 1997)