Native to South America, the long, slender leaves of this potent herb have an overpowering lemonlike flavor. For that reason, a light touch is necessary when adding lemon verbena (also called simply verbena) to food. It's available dried and sometimes fresh in specialty produce markets. It's used to flavor fruit salads and some sweet dishes, and for tea (tisane).
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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