Types & Cultivation

Lemon Verbena

Lemon Verbena

This is a great herb for growing in window boxes. It does well indoors in a sunny window.

Chefs value this herb as a companion to citrus lemon because its flavor holds up in cooking. Great for fruit salads, jam, jelly, and candy.

If you like lemon, this is the herb for you! It has a very lemony taste without any bitterness. Originating from Central and South America, this herb was carried home by Spanish explorers in the seventeenth century. It's popularity quickly spread throughout Europe.

Sprinkle over salads and vegetables for a wonderful lemony flavor. Use to create flavor in stuffing for meat or poultry. Stir into cottage cheese. Makes a refreshing tea in combination with mint or alone. Wonderful as a garnish for iced tea.

Use liberally when on a low salt diet. Also try combining lemon verbena with dried celery, ground peppercorns, lovage leaves or any mix of herbs and spices that taste well with lemon as a mild seasoning mixture.

Cultivation of Lemon Verbena
Site: Plant in a sunny area within sheltered site to protect against frost. Prefers a neutral pH and good soil drainage.

Propagation: Sow in spring. Take softwood cutting in late spring. Or you may buy one or two plants at your garden center.

Growing: Thin or transplant to 3 feet apart. It makes a good pot plant. Prune dropping branches to encourage new growth in autumn. Grow indoors in winter (don't worry if it drops its leaves). Prune and spray with warm water in spring to revive the plant.

Harvesting: Pick leaves anytime, but it is best when flowers begin to bloom.

Culinary Uses: Finely chop young leaves for drinks, salads, fruit puddings, confectionery and apple jelly. Use sparingly. Lemon verbena has an intensive aroma of lemon. Crush lemon verbena and mint leaves for a refreshing mint and lemon tea.

Types of Herbs