Lemon Verbena & Artichoke Yogurt Dip

Every house I’ve lived in, one of the first things I do when I’m planting a garden is making sure I’ve got lemon verbena. Its bright green leaves and white flowers make it such a beautiful addition along with its numerous medicinal properties.

It loves the hot weather and thrives in full sun, which means you can continue cutting it back all season long to use the leaves fresh or dry them to use later.

In the summertime, on days when it feels too hot to cook, having something quick and cooling to enjoy can be a luxury.

This Lemon Verbena Artichoke Dip is just that, and you likely have most of the ingredients for the recipe on hand.

Enjoy it as a spread for sandwiches, thinned with more lemon and olive oil for a quick dressing, or part of a snack board when you want a light meal with little effort.

Plus—you’ll see how easy it is to enjoy the aromatic and lemon-flavored leaves of lemon verbena and be inspired to use it in all sorts of recipes.

Pop over to the Learning Herbs blog to get the full recipe and more herbal inspiration.