Lemon Verbena Oil

• 3 tbsp dried lemon verbena
• 1 cup (250 ml) olive oil</

Process the lemon verbena briefly in a food processor or mortar to break it up. Add the oil and stir well.

Pour the oil into a small saucepan and bring it to a boil. Remove from the heat and pour through a sieve into a measuring cup with a spout.

Don’t stir or press the oil in the sieve or the oil will become cloudy—exercise some patience until it seeps through. Keep the oil in