Grappa di Erba Luisa

Aloysia triphylla, or Lemon Verbena, is an extreemly versitile herb, although rare in gardens. The leaves have a very strong lemon like scent and taste. It is mostly used to make a refreshing herb tea. Just take several mature leaves, crumple into a mug, and pour in hot water. The essential oils have calming and digestive qualities, making it perfect for use in an after dinner drink! Another good use is to crumple a couple of leaves and suck them up when you first begin to vacuum the house. They will soon perfume the whole house.

Known in Italy as Erba Luisa, it was named after Maria Louisa the princess of Parma and wife of King Carlos IV King of Spain and was brought to Europe by Spanish explorers in the 17th century from Argentina and Chile.

Now for the good stuff. Grappa.

1 good sized branche of Lemon Verbena
500 mL of grappa

Wash the Lemon Verbena, pick 50 large mature leaves and place in a jar.
Add 500 mL of grappa (460 grams of 80-proof).

Cover and let sit out of the sun for 1 month, shaking occasionally.

Strain, filter and bottle.