I included this as a fundamental as it can be a good tutorial that you can bring over to other types of infusions, or rather, when you infuse the taste of an herb or spice into a fat. The same concept of infusing an herb into an oil works for other herbs and spices, not just lemon verbena. When infusing, consider volume of container, steeping time, and whether to use heat or not:)

As can often be the case with cooking, it doesn’t need to be exactly precise. Sure, precision might help yield exactly the result you're looking for, but it doesn’t hurt to mess around and find out.

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Ingredients

This is what you'll need:

• A handful of dry lemon verbena leaves. Or fresh but use more if fresh cause less concentrated.
• A ~cup of neutral oil. I use grapeseed, it has a particular consistency that I like.
• 1 lime
• 1 lemon

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Directions

Heat the oil to around 190 degrees. Use a digital thermometer or wing it. In the meantime, zest your lime and lemon, and ready your handful of dried lemon verbena leaves. When it hits 190, turn the heat off, and throw in all of the above. Stir, then lid the pot and let it steep for 20 minutes. Wait 20 minutes. After 20 minutes strain the oil concoction through a strainer and into desired final container.

You now have lemon verbena oil in whatever container you chose to strain it into<3