One of our members sent me an email a week or so ago, telling me he roasted our potatoes with some of the lemon verbena.  And apparently, it is quite the delicious combination.  

Here is the photo he sent me.

The recipe is pretty straight forward.

Ingrediants:

Potatoes, well washed, skins left on, cut into chunks

Small amount of Lemon Verbena, chiffonade (stack the leaves, roll if you can and slice thin strips)

Olive Oil

Salt and Pepper

Directions: 

Roast in the oven preheated to 450 F until brown, and tender all the way through.