I am asked this often.  Last week when the Bay Leaf kids were here, they made several dishes in which they incorporated small amounts of Lemon Verbena, they had some in potatoes, and in vegetable salads, everything was delicious.  The key is to chop finely and use small amounts.  I often use it to replace kefir lime leaves and lemon grass.  I love it on a simple fruit salad.  But to make a simple fruit salad even more special try a cold infused cream as a topping.  Food 52 had a great article about how to do that which is included below.