"Within minutes, our lobsters were bright red and fully cooked; they became the basis of an incredibly rich dish that paired the lobster meat with an intense cream sauce that we flavored with lobster shell, meat and a dried herb called verveine, more commonly known as verbena."
"He plunges his nostrils deeper, A little bit of verveine and a little bit of sweet potato."
"Dear Mom and Friends: I am quickly checking in, while I wait for the verveine tea to brew (for my sister-in-law, Cécile, and I), here at the hotel in Oualidia, Morocco (Mom, you can Google map it!)."