This is a great herb for growing in window boxes. It does well indoors in a sunny window.
value this herb as a companion to citrus lemon because
its flavor holds up in cooking. Great for fruit salads,
jam, jelly, and candy.
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.
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.
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.
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.