“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
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