Lemon Verbena

Aloysia triphylla

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.
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Planning

Difficulty

Easy

Flowering time

Spring, Summer

Fruiting time

Spring, Summer

Harvesting

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.

Propagation

Seed

Sow seeds in Spring.

Cuttings

Lemon verbena stem tip cuttings and divisions are best taken when plants are emerging from dormancy in late spring.

Special features

Pot plant

Also happy as a container plant when given sunshine, enough water and an occasional feeding.

Attractive leaves

Indoor plant

Special features

Origin

South America, Argentina and Chile

Natural climate

Tropical

Environment

Light

Full Sun

Soil moisture

Moist

Soil type

Loam, Sand

Soil PH preference

Alkaline, Neutral

Frost hardiness

Hardy

Uses

Medicinal

Lemon verbena tea is said to help with muscle spasms, stomach pain, menstrual cramping, anxiety and is a fever reducer.

Edible

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.

Personality

Family

Verbenaceae

Flower colour

Purple, White

Scent

Strong
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Knowledge and advice

Search our ever-growing knowledge base to find plants and information. Find out about pests and diseases you should be keeping an eye out for. Watch How to videos or follow step by step guides for tasks in the garden. Free download for your phone or tablet.
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