Pick the leaves individually from the plant at any time before they start to wither and darken. Leaves dry quickly and easily, keeping their colour and perfume. Store in a damp-proof container. That's what the experts say. What I actually do is pick the leaves at any time I feel like it, but for drying, I just prune off the plant (almost to the ground) when the leaves begin to dry just before winter (the don't 'wither and darken' in my climate), then I leave the branches sitting around in shade under my pergola, or standing up against the walls, then I strip of the dried leaves some time later! If you put the dried leaves through a food processor (for AGES) you'll end up with a powder - if you're keen enough. Of course, if you follow the 'best' advice, you'd just spread the individual leaves out onto some wire racks of some sort and leave them in a shady, cool, airy place, turning the leaves from time to time. Insect screening makes a good rack - but if you use ordinary cake racks, cover them with a layer of paper towelling - makes it less messy to handle once dry, and bits don't fall through. Lavender Lemon Curd 1/2 cup butter 1 1/4 cups sugar 2 lemons, juice and rind (about 1/2 cup juice) 4 well beaten eggs pinch salt 3 tablespoons fresh lavender flowers (1 tablespoon dried) 6 lemon verbena leaves, fresh or dried Use a double boiler, water underneath at a gentle boil. Place everything in the top pot, whisk in the eggs. Cook until thick, about 5 minutes. Sieve, then bottle. Store in a glass jar in the fridge for up to 1 month. For special occasions whip 1 cup heavy cream and fold into the cooled curd. Use to ice a double-layer plain cake or sponge cake, fresh fruit optional. Use on scones, shortcake, or on toast, or as a filling for tartlets. Lemon Herb Cupcakes 4 tablespoons lemon herbs, finely chopped, including lemon balm and lemon verbena 1 cup milk 250g butter, softened 2 cups sugar 4 eggs, separated 3 cups self raising flour 1 teaspoon vanilla Put the herbs and milk into a saucepan and heat almost to boiling. Remove from heat, cover and let steep until cool. When ready to begin assembling cake, preheat oven to 180C. Grease and flour 2 dozen muffin tins, or use paper liner cups. Cream the butter. Gradually add the sugar and continue beating until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk. Stir in the vanilla. Beat the egg whites until stiff but not dry. Carefully fold the beaten egg whites into the batter. Spoon about 1/3 cup of the batter into each muffin cup. Bake for 20-25 minutes until golden. Remove muffins from pan and let cool on a wire rack. When completely cool, frost with Lemon-Lime Frosting. Lemon-Lime Frosting 1/4 cup milk 125g butter, softened 2 cups icing sugar 3 tablespoons chopped fresh lemon herbs 1/2 teaspoon vanilla juice of 1 lime 1 teaspoon grated fresh lime rind, green part only Cream the butter, then gradually add the powdered sugar and remaining ingredients. Beat until light and fluffy. If too thick, add a little more milk or lime juice. Add a few drops of green food coloring if desired. Spread the frosting over the tops of the cupcakes. Decorate with a whole lemon or lime scented geranium leaf, with a thin twisted half lime slice, or with a sprinkling of fresh chopped lemon balm leaves. Lemon Verbena Cheesecake Crust: 20 vanilla wafers 1 tablespoon canola oil Mix together and press into a 23cm springform pan Filling: 250g cottage cheese 250g soy cream cheese, cut into pieces 1 cup sugar 2 tablespoons cornflour 2 teaspoons fresh lemon juice 1 1/2 teaspoons vanilla pinch salt 3 eggs, beaten 2 tablespoons finely chopped lemon verbena leaves Combine all ingredients. Cover, refrigerate for at least 12 hours. Just before serving, decorate with strawberries and lemon verbena leaves or lemon balm sprigs, and sprinkle lightly with sugar. Lemon Verbena Sorbet 1/2 cup sugar 2 cups water 1/4 cup fresh lemon juice 1 tablespoon lemon rind, chopped 1/4 cup lemon verbena leaves In a heavy saucepan, combine sugar, water and lemon rind. Without stirring, bring to a brisk boil for 5 minutes. Remove the pan from heat, let cool 5 minutes. Add lemon verbena leaves, and let mixture cool completely. Strain into a large mixing bowl and add lemon juice, stir well. Place bowl in freezer. Beat mixture thoroughly about once an hour until completely frozen (about 3 hours). Serve in wide champagne glasses or hollowed lemon halves. Serves 4-6. Lemon Verbena Syrup 1 cup lemon verbena leaves 1/2 cup sugar 1/2 cup water Blanch the lemon verbena leaves in boiling water briefly, then immediately plunge into ice water to stop cooking. Place the sugar and water in a saucepan, bring to a simmer, remove from heat and cool. Puree the mixture in a blender for 2 minutes. Chill overnight, then strain. Keep refrigerated. Use with ice cream, cake, desserts, or fruit.

Tami, I can vouch for Ann T's blueberry muffins, I just love the darned things. I've never tried them with splenda, but I've subbed half whole wheat pastry flour with OK results. Not as good as the originals, of course, but still not bad. This is a nice tea bread, I got the recipe from Roselin on the recipe forum: Blueberry Tea Bread (Roselin) 1 beaten egg 2/3c sugar 1 1/2c sifted cake flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 tsp salt 1/3c milk 3T melted butter 1 tsp vanilla 1c fresh or frozen blueberries 2T sugar Preheat oven to 400°. Grease a 1 1/2 quart baking dish. Beat egg and gradually add 2/3c sugar. Sift together flour, baking powder, cinnamon, and salt. Add to sugar mix alternately with milk. Beat well and add butter & vanilla. Fold in blueberries. Pour into baking dish. Sprinkle with 2T sugar. Bake 25 minutes or til tests done. I like these too, and I think they would translate nicely into something with Splenda and some whole grain flour: Farmgirl's Blueberry Breakfast Bars Makes 12 to 16 large bars Bottom Layer 2 cups old-fashioned oats 3/4 cup all-purpose flour 3/4 cup (packed) light brown sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted 1 teaspoon pure vanilla extract Top Layer 1 cup all-purpose flour 1/2 cup (packed) light brown sugar 1/2 cup butter or natural vegetable oil sticks Middle Layer 3-1/2 cups fresh or frozen blueberries 1 teaspoon pure almond extract 3/4 cup granulated sugar 3 Tablespoons all-purpose flour 1/2 teaspoon nutmeg (1/4 tsp. if freshly ground) For the Bottom Layer: Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.) For the Top Layer: Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside. For the Middle Layer: Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.) Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen. Just Peachy Blueberry Breakfast Bars: Substitute 3 cups of small peach chunks (about 2 peaches, no need to peel them) and 2 cups of fresh or frozen blueberries for the 3-1/2 cups of blueberries. Toss the sugar and flour directly with the fruit before spreading it over the bottom layer. Bake at 425 degrees for 15 minutes, then lower the oven to 350 degrees and bake until topping looks "dry" but edges aren't too brown, about 30 to 40 minutes. Good luck, and stay healthy. Annie

Here are a few lemon verbena recipes that I have. LEMON VERBENA LIQUEUR 1/2 Cup Fresh Lemon Verbena leaves. Tightly packed 1 - 5 inch strip of lemon peel (lemon peel but NO white part. The white part will make it bitter) 4 Cups Vodka or Brandy ( I use 100 proof Vodka, It gives a smoother taste) 2 Cups of sugar Place Verbena leaves and Lemon strip in Vodka in a large jar or bottle with a tight fitting lid. Infuse the mixture for 2 days, then add the sugar, and infuse for 2 weeks, shaking vigorously once or twice a day to dissolve the sugar. Strain and filter through cheesecloth or very fine strainer after the 2 weeks. Transfer to bottles and age an additional 2 weeks before use. I like to keep it in the freezer. Due to the alcohol content it wonÂt freeze, but will stay nice and cold when served in a pretty glass. LEMON VERBENA JELLY 2 cups torn lemon verbena leaves 2 ½ cups boiling water ¼ cup cider vinegar 4 ½ cups sugar 1 to 2 drops yellow food coloring (optional) ½ bottle (3 oz.) liquid Pectin Put the torn lemon verbena leaves into a medium bowl. Add the boiling water, cover, and let stand for 15 minutes. Strain and measure out 2 cups of the infusion into a large, heavy saucepan. Add vinegar and sugar and mix well. Bring to a boil over high heat, stirring constantly. Add food coloring if desired. Stir in the pectin; bring to a full, rolling boil for 1 minute, stirring constantly. Pour into sterilized jars and seal. LEMON TARRAGON SORBET 2 1/2 cups water 1 cup sugar 1 cup lemon juice 1 tablespoon chopped fresh Tarragon 1 tablespoon minced fresh Lemon Verbena In a small saucepan, bring the water and sugar to a boil over high heat; stir to dissolve the sugar. Chill. Add the lemon juice, tarragon and lemon Verbena. Freeze in an ice cream maker according to manufacturer's directions. From A Celebration of Herbs

I (and my family) have to say it again. These are the best muffins we have ever had. And that includes some "high end" gourmet ones that is sold here! I have made 4 batches in one week, and none lasted long enough to get completely cold. I have no problem with the topping, though I do press it into the muffin a bit before baking. I also cut the cinnamon down to a 1/2 teaspoon. I put paper muffin liners in my muffin pan, so no problem getting them out of the pan, and the fluted liners peel right off. Elisabeth