The citrusy, floral scent of verbena—along with the slight bitterness from blanched white cardamom and sage—floats up in the steam of hot herbal tea or the delicate broth of poached fish.
- Ingredients: lemon verbena, white cardamom, sage and spices
- 1 oz. by weight
Quarter fresh peaches, brush with honey and sprinkle with Galil. Grill and serve with shaved Manchego cheese.
Steamed Mussels with Fennel and Lemon.
Recipe from Gail Simmons, Author of Talking with my Mouth Full and Host/Judge of Bravo's Top Chef.
As appears in the book, The Art of Blending.
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