I think I started last August with a version of this picture as well – the lemon verbena on my bedroom windowsill, which is one of the first things I see when I wake up.
A year ago I had just gotten back from my second trip to Paris, and had romantic notions of using more herbs in cooking. The French cookbooks I already had spoke of using lemon verbena in baking a lot, and I already knew I liked the scent; a sort of fresh, herbaceous lemon. I picked this plant up last June while on a camping trip with a friend, when we’d stopped at a roadside stand for grillable vegetables. I saw it in a little cluster of 4-inch herb pots they were selling, and snapped it up.
Actually, let’s look back at how it looked a year ago today:
Yeah. It grows fast. And what I didn’t know at the time is that all those baking recipes only use a couple leaves at a time, so I would be stuck making regular pruning and harvesting forays and trying to cope with the excess. I’ve made sugar syrup, I’m going to try pesto and jelly this season; I tried candying the leaves once, but that really, really didn’t go well.
….Know any recipes with lemon verbena, actually?