Invariably, they are pleased, and the experience winds up raising their fragrance consciousness of the entire garden. If I want to sell a cook on the value of lemon verbena, I arrange an encounter in the persuasive setting of the garden. Once lemon verbena is on their radar, cooks find plenty of culinary vehicles for its bouquet. Everything from poultry to fish through desserts and beverages benefits from its fresh flavor. Decorative arcs of lemon verbena leaves accent this pound cake, which is served with a sauce made from an infusion of the herb.
Diners can remove the fibrous leaves after they receive their slice.
Lemon Verbena Pound Cake 12 servings 20 lemon verbena leaves, all about 3 in. In a large bowl, using an electric mixer, cream the butter and slowly add the sugar. Beat until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, stir together the flour, baking soda, and salt.