it’s the time of year for lemon verbena again. i have my own potted plant, but it’s nothing compared to my mom’s perennial, which has come back in fuller force every year. this year, i’ve trimmed off a goodly amount, merely sculpting the shrub into a small tree, but hardly making a dent.
since my diet is decidedly off added sugar, the typical simple syrup is out of the question, but perhaps an oil to add a twist to my vinaigrette dressings is in order. i tried it two ways, by heating and steeping, and then by blending and straining. the fresher of the two is definitely blending and straining. since this preparation macerates much of the leaf, you’ll want to store it in the fridge if you don’t use it immediately.
lemon verbena oil
1 cup lemon verbena leaves
1/2 cup canola oil
blend leaves and oil in the blender, stopping periodically to scrape down sides and incorporate into a pulp. pour out and let the mixture sit in a jar for up to 3 hours. strain out the oil into a storage jar and store in the refrigerator.