Lemon Verbena

Grown through propagation rather than seed, the long strap, pointed leaves are a bit more hearty than most culinary herbs, with a pronounced lemony aroma and flavor.

Delicious in cocktails, or even added, branch and all, to a bottle of maybe vodka or rum, and allowed to sit for a few weeks.

Primarily a dessert herb, I think lemon verbena is underutilized, especially with things like seafood and summer vegetables.