Lemon Verbena

The deliciously fresh, refined and intense lemon fragrance of lemon verbena, which is native to Peru and Argentina, has long been prized for use in tisanes, liqueurs and cooking.

It is a shrub with arching branches and pointed leaves arranged in whorls of three around the stems. In summer the bush produces large terminal panicles of tiny, four petalled, white or pale lavender flowers.

It requires full sun, and a free draining loam with neutral pH. Propagate by semi ripe tip cuttings. Lemon verbena is cut back by frost, so should be winter mulched in cool climates. In heavy frost areas grow in a pot and bring it under protection during winter dormancy. Trim to shape . Bushes often leaf out very late in spring; don’t discard them prematurely.

Leaves can be harvested at any time to use fresh or for air-drying. The leaves are best used fresh and young. Use sparingly, otherwise the flavour can overwhelm the food and be reminiscent of lemon scented soap. It is a common ingredient in many herbal teas, imparting a wonderfully fragrant flavour, and can be substituted for lemon grass in Asian recipes. The leaves are used to give a lemon flavour to fruit salads and other fruit dishes, desserts and drinks. Infuse them in custard based sauces for desserts or finely chop and add to Asian dishes, poultry and stuffings. Add whole leaves to apple jelly, and chopped young leaves to fruit salads. With its digestive and relaxant properties, the tea is ideal for drinking after dinner.

information sourced from The Complete Book of Herbs

Lavender and Lime Signature

Top of Page

No votes yet.
Please wait...

23 thoughts on “Lemon Verbena

  1. Just the name lemon verbena conjures up images for me.. have a wonderful trip!

    No votes yet.
    Please wait...
    1. thanks Smidge. it has such a lovely scent 🙂

      No votes yet.
      Please wait...
  2. It´s a beautiful herb – need to buy a pot!

    No votes yet.
    Please wait...
    1. hope you find some!

      No votes yet.
      Please wait...
  3. Hope you are having a great time in scotland.:-)

    No votes yet.
    Please wait...
    1. thanks, we did!

      No votes yet.
      Please wait...
  4. I cannot wait to hear about your explorations in Scotland. Take care and safe travels. BAM

    No votes yet.
    Please wait...
    1. thanks BAM! I will post more about how to see what we did when I have settled back in to my routine 🙂

      No votes yet.
      Please wait...
  5. Can. Not. Wait. To see those Scotland pix.

    No votes yet.
    Please wait...
    1. I have a lot of editing to do, which if I can do so over the weekend will mean a whole blog to read for you next week 🙂

      No votes yet.
      Please wait...
  6. Enjoy your holiday, Tandy!

    No votes yet.
    Please wait...
    1. thanks Pink 🙂

      No votes yet.
      Please wait...
  7. This is not something I have much experience with cooking… I need to change that! 🙂

    No votes yet.
    Please wait...
    1. let me know if you find it 🙂

      No votes yet.
      Please wait...
  8. Wonder what you are up to today in Scotland…
    🙂 Mandy

    No votes yet.
    Please wait...
    1. On the 27th we were in Edinburgh, eating the most amazing meal at The Kitchin 🙂

      No votes yet.
      Please wait...
  9. Have a wonderful time in Scotland my friend 😀

    Cheers
    Choc Chip Uru

    No votes yet.
    Please wait...
    1. 🙂

      No votes yet.
      Please wait...
  10. Hope you’re having fun in Scotland, Tandy. xxx

    No votes yet.
    Please wait...
    1. thanks AD 🙂

      No votes yet.
      Please wait...
  11. My guess is that you’re getting pretty wet in Scotland. A change from SA:)

    No votes yet.
    Please wait...
    1. we did indeed get wet! and cold 🙂

      No votes yet.
      Please wait...

I would ♥ to hear from you (please note comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.