You can check out the Lemon Verbena Lady at her blog http://lemonverbenalady.blogspot.com.

Several years ago, when I opened an e-mail address, I decided that I would not use my real name, but an herb. I had married a gentleman from Peru—The Herbal Husband.  It was easy to pick the herb—lemon verbena. Cedron is Spanish for lemon verbena. It was the herb of the princess (Maria Louisa, wife of King Charles IV of Spain). Don't confuse it with lemon grass. It is a plant of American origin (that is Chile, very close to Peru). It is a perennial in tropical areas that can reach to ten feet high.

It is a tender perennial for us in the north. We always have it on our kitchen windowsill in the winter. When you bring it in, it will play dead and lose its leaves. Use them for tea or in potpourri. I would only use fresh leaves in cooking. Once it is in the house, you should water it every week to ten days. Then in December, cut it back to about 3- to 4-inches. In February, it will resprout and by the time it is ready to go outside in May, you will have a plant a little larger than the one in the photo. Although, this one came from the ground this year! It is a miracle and does not happen regularly for gardeners in Zone 6. It is always very exciting when that happens.

Here are some of my favorite thoughts about lemon verbena.

• In The Herbal Home Companion, Theresa Loe writes that "In Gone with the Wind, lemon verbena was mentioned as the favorite cologne of Scarlet O'Hara's mother."

• "Can be used in place of lemon juice in hot tea and iced drinks."

• In The Best of Thymes, Marge Clark talks about using dried lemon verbena leaves. "I treat dried lemon verbena leaves like bay leaves. Since the leaves are rather coarse and dry. I try to use them whole-leaf so they can be removed at the end of cooking. If leaves are not or cannot be used whole, then chop them fine or, better yet, whirl in food processor or blender to make a powder. Fresh leaves are best for cooking."

• In Growing & Using Herbs with Confidence, Bertha Reppert talks about the history of lemon verbena when she writes "Housewives once sewed lemon verbena leaves into the darts of their Sunday dresses, replacing them when necessary—a fragrant, natural deodorant."

Here is my favorite lemon verbena recipe. I love the recipe because it can be made in my original Cuisinart machine! It is very, very easy! It comes from the March 1990 issue of The Herb Companion.

Lemon Verbena Bread

• 1 stick unsalted butter
• 1/4 cup fresh lemon verbena leaves, chopped
• 1 cup sugar
• 1-1/2 cup sifted flour
• 2 large eggs
• Pinch of salt
• 1 teaspoon baking powder
• 1/2 cup milk
• Grated rind of 1 lemon
• 3/4 cup chopped nuts (optional)

Glaze

• 1/2 cup sugar
• 2 tablespoons lemon verbena leaves, chopped
• Juice of 1 lemon

1. Cream butter with verbena leaves in mixer or food processor. I use my food processor. Add sugar and beat well. Then add eggs, salt and remaining ingredients.

2. Grease loaf pans—1 large, 2 small or 4 minis—and pour in batter. Bake at 350 degrees for 60 to 65 minutes. I usually bake it in one large pan. Bake until bread tests done with a toothpick or cake tester. Meanwhile, prepare glaze. (I usually don't use the glaze. I'm giving it to you because every person's taste is different.)

3. Leave loaf in pan. While it is still hot, pour glaze over it and let sit several hours. Remove loaf from pan. Wrap in foil to ripen overnight before serving, or freeze immediately.

This is what lemon verbena looks like in the garden during September of last year. The flowers are insignificant; the leaves are why you grow this plant. Also, the clear and crisp flavor of lemon is a reason you will want this in the garden. Give it well-drained soil and full sun and you will be rewarded with a 4-foot gem.

So what's in an herbal name? One of my favorite herbs in the world!

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com.

Too much zucchini? Try succotash. It's a tasty way to use your garden bounty that's ripening right now. Sweet corn, plump limas and squash make this a terrific side dish.

Photo by Katrina Hall/http://shesinthekitchen.blogspot.com

Serves 4 to 6

• 2 tablespoons olive oil
• 1 large onion
• 2 cups fresh corn, cut from the cobs
• 2 cups squash or zucchini, cubed
• 1 cup fresh or frozen lima beans
• Few strips yellow or red sweet pepper
• 1 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves
• Salt and freshly ground pepper to taste
• 1 tablespoon mild green chilies or a few drops of Tabasco, optional

1. Heat the oil and saute the onion in a medium-sized saucepan for five minutes.

2. Add the corn, squash, lima beans, chilies, peppers and oregano. Turn heat down and simmer covered until vegetables are tender.

3. Taste carefully and add salt and fresh pepper before serving.

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

This marinade not only tenderizes meats and chicken, but it also has a wonderful zesty taste that is easy to get hooked on! I've used tiny small oranges, clementines and tangerines, but you can use regular oranges cut into small pieces.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

• 1 cup whole citrus, thinly sliced and cut into 1-inch pieces
• 4 scallions, trimmed and sliced
• 2 cloves fresh garlic, minced
• Handful of arugula, sliced into ribbons
• Few slices of red onions, thinly sliced, halved and separated
• 2 teaspoons kosher salt
• Pinch red pepper flakes
• Pepper, freshly cracked
• 1/2 cup canola or olive oil
• 1/2 cup herb or rice vinegar vinegar
 
1. Mix marinade ingredients together. 

2. Pour into a heavy plastic zip-lock bag.

3. Add 4 bone-in chicken breasts, several thighs or a steak in the bag of marinade.

4. Zip and place bag in the fridge for at least 3 hours.

5. Remove and grill or cook as desired. 

6. You can also cook down the used marinade for a sauce—put it on a slow simmer until reduced to a few tablespoons.