Common Name

Lemon Verbena

Scientific Name

Aloysia triphylla

Habit

A deciduous shrub native to Argentina and Chile. Slender oval, pointed leaves about 4 inches long. Tiny pale lavender to white flowers in the summer. Foliage is rough, with very strong lemon scent. Can reach up to three feet tall in warmer climates. Looks dead in winter, as it loses its leaves.

Hardiness

Loves sun and warmth. Keep above freezing, but can live to 27 degrees if sheltered from the wind. Best to keep in pots and bring indoors at first frost in cold climates.

Soil & Site

Lemon verbena prefers full sun and a light loam soil. The plant is sensitive to cold and has high water requirements. May winter outdoors if kept against a south-facing, well-mulched wall out of the wind.

History & Lore

Lemon verbena came to North America from Chile and Argentina via early Spanish explorers. It is the favorite of the lemon-scented herbs because it has the strongest, cleanest lemony flavor. Its essential oil was once used for perfume, but has since declined due to evidence that it may make the skin more sensitive to sunlight.

Suggested Uses

Culinary      

Chop the leaves finely or just infuse whole leaves into teas, broths, or marinades.  Use it anytime you want a strong lemon scent.  An herb butter with lemon verbena is wonderful on fresh grilled fish or chicken. Commercially, the essential oil is an ingredient of liqueurs.

Health

Lemon verbena's volatile oils and flavonoids are thought to relieve spasms, soothe the digestive tract, and calm the nerves. It has been shown effective in reducing fever, and is refreshing and reviving in a hot or cold tea. It also has insecticidal effects, and is a useful anti-bacterial for skin infections such as acne and boils.

Beauty

The dried leaves are wonderful in pot-pourris. An mild infusion makes a refreshing spritzer for the face.

Fun Facts

Pure essential oil of lemon verbena is very expensive –accept no substitutes!

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