Herb Louisa, Cedron, Citroenverbena, Zitronenverbene, Lippia
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Lemon verbena is a large, hardy, bushy perennial herb with a sweet lemon fragrance. Leaves will retain their scent after drying. Lemon verbena has a refreshing taste and can be used in many herbal recipes.
Harvest leaves as needed throughout the growing season. Dry and save leaves from stems taken during pruning. Leaves contain the highest concentrations of oil in the early evening hours.
Sow seeds in Spring.
Lemon verbena stem tip cuttings and divisions are best taken when plants are emerging from dormancy in late spring.
Also happy as a container plant when given sunshine, enough water and an occasional feeding.
South America, Argentina and Chile
Soil PH preference
Lemon verbena tea is said to help with muscle spasms, stomach pain, menstrual cramping, anxiety and is a fever reducer.
The leaves and flowers are used in teas and to flavour food or alcoholic beverages. You can use the lemon verbena herbs in desserts and jams. It is also wonderful in a good fruit salad.