Rose, jasmine, honeysuckle, lavender -- are pure romance. And lemon verbena, that wonderfully aromatic herb with slender green leaves, may be the most romantic of them all. Its captivating perfume is ...

PREPARATION: Heat oven to 325 degrees. Butter and flour a 1-quart gugelhupf pan, knocking out excess flour. In a bowl, whisk together flour, baking powder, salt, lemon zest and verbena. In another ...

Yield: About 1 1/4 cups. 2 cups grapeseed oil> 1 bunch fresh lemon verbena or 1 >cup loosely packed dried lemon >verbena leaves (see note)> Grated zest (colored portion of >peel) of 1 lemon> 1 egg ...

The pesto recipe happened when I was in a lemon mood and decided to substitute lemon verbena for basil to top a bowl of pasta for a simple meal. It was delicious and I like to make this lemony pesto ...