I have a question about the ingredient "lemon verbena leaves" on the recipe "Poached Peach and Blueberry Tart" from Bevi.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lemon verbena is a tropical plant that is probably best found at a plant nursery. I would suggest substituting lemon peel and take out the peel a little sooner. You could also use lemongrass, or lemon thyme place in a little muslin bag to keep the tiny leaves intact. Taste the syrup to see how you like the taste. You just want a lttle hint of lemon.
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a fresh, spring-y take on cabbage rolls.
A Crazy Cabbage Hack
This Garlic Bread Went to Space
Mediterranean Kitchen Mats in Bold New Patterns
Tempura Fiddleheads with Sriracha Sauce
Off-the-Beaten-Path Picks for Mom