Several weeks ago, thanks to the generosity of friend with a bountiful herb garden, I found myself in the possession of a wealth of lemon verbena. A handful went into this batch of skillet jam to lovely effect. With the rest, I made lemon verbena honey. Really, to say that I made is it sort of silly. Truly, it was just an act of assembly.
I plucked the leaves off their stems, rinsed them and used the salad spinner to dry things off. Then it was just a matter of loosely filling the jar with the lemon verbena leaves and pouring the honey over the top.
After that, I tucked the jar away for a couple of weeks to let the flavor infused. That’s it. Seriously, that’s all the work it takes. It’s been sitting for about two weeks now and it’s tasting gently of lemon. The longer it sits, the more intensely flavored it will become. If you have a sunny window, you can place it there and help the flavor develop faster.
So far, I’ve stirred this lovely honey into tea and drizzled it over blue cheese. How would you use it?