“For years I’ve been intrigued with lemon verbena, a hearty herb that takes well to slow-cooking and releases vast amounts of flavor with very little coaxing. It works extremely well with lamb, baby goat, poultry, pork, and veal, but I enjoy the flavor of verbena most when it’s used with a gastrique-based sauce: Acidity in conjunction with a balance of sugar allows the verbena to almost bloom, without becoming overpowering.” —John Besh (Lüke and Restaurant August, New Orleans)
RECIPE:
Fruit in Lemon Verbena Syrup
A Garden of Herbs
Top chefs tell us about their favorite herbs and offer tips on how to use them. We’ve got some recipes of our own to share, too.
06.20.08
Lemon Verbena
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