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1. In a small saucepan, combine lemon verbena leaves, wine, honey and cinnamon stick. Bring to a boil, reduce heat and simmer, covered, for 5 minutes. Remove from heat and let cool.
2. Meanwhile, prepare fruit and combine in a large serving bowl. Add chopped pecans and pour dressing over fruit, then gently toss to coat. Serve chilled.

Lemon Mint Chocolate Mousse

Makes 4 small servings

This decadent dessert has elegant, melt-in-your-mouth flavors.

• 1 tablespoon fresh chopped lemon mint
• 2 tablespoons melted butter
• 2 tablespoons hot water
• 1/3 cup cocoa
• 1/4 to 1/2 teaspoon lemon extract
• 1 cup whipping cream
• 1/2 cup sugar
• Lemon mint leaves, for garnish (optional)

1. In a small bowl, combine lemon mint, melted butter, water, cocoa and lemon extract; set aside. In a separate bowl, stir together whipping cream and sugar; beat on high speed with an electric mixer just until soft peaks form. Fold into chocolate mixture.
2. Spoon mousse into dessert bowls or wine glasses. Chill at least 1 hour or until set. Garnish with lemon mint leaves just before serving.

— Kris Wetherbee is an avid organic gardener who lives and grows an abundance of herbs in Oakland, Oregon, with her husband, photographer Rick Wetherbee, and their family. She wrote the recently released book Attracting Birds, Butterflies & Other Winged Wonders to Your Backyard - with beautiful photos by husband Rick.

Seed & Plant Sources

Goodwin Creek Gardens, www.GoodwinCreekGardens.com; Richters, www.richters.com; Papa Geno's Herb Farm, www.PapaGenos.com.

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