I fell in love with this plant during “shrubs” class from Merritt. Can’t quite remember where we saw it first. I tried to plant some in Oakland but it was sacrificed when we remodeled the front yard. I put to into the edible landscape bed on Dreamfarm Road. It kind of went wild a few years ago and I cut it way back. I think I had Sam and Kelsey up here going to some effort to dry it carefully. I thought I would make tea but never did and ended up tossing it.
It was pretty much gone from the garden. I thin it got crowded out by the Golden Currant…another fairly unruly plant. This spring I think I cut it way back and now the lemon verbena took off this summer. I haven’t really mastered the pruning and training of either of these plants. This time I decided to try something different and boiled about 2 cups of leaves in a simple syrup, just for a few minutes on heat. I ended up with a lovely scented simple syrup. Haven’t used it much yet…a little incorporated into the first ever apple, pear, Asian pear rhubarb tart. I will see where else it fits.
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