Lemon verbena spice oil with a fine, lemony, slightly tart smell and metallic taste. A few drops are enough. Goes well with: Mediterranean cuisine such as fish and risotto. But also with poultry, mushrooms, rice, vegetables, salads and for desserts such as fruit salad, pudding, ice cream and sweet creams. Combines well with: basil, lemon thyme, mint, chili, lavender and garlic. Tip: Try the spice oil in cucumber soup, with fresh goat cheese, porcini mushrooms or rice pudding.