Lemon Verbena (Aloysia triphylla) is a native of Argentina and Chile, introduced into Europe by Spanish explorers. A tender perennial shrub with a brash lemony scent. Grow in bright sun, and cut back the side branches to produce more of those delectible lemony leaves. It will appreciate being potted up for a winter vacation indoors in all but the deep South. There, left to its own devices, it may grow to 15 feet. Add finely minced leaves to fruit salads, herbed cheeses, or your favorite tea.

Lemon Butter
1 cup unsalted butter, softened
¼ cup fresh lemon juice
2 tablespoons powdered sugar
Grated peel of 1 lemon
3-4 tablespoons very finely minced lemon verbena leaves

Combine all ingredients and purée until smooth. Cover, refrigerate until firm.