FoodFood InformationHerbs&Spice
LEMON VERBENA (Aloysia triphylla)
This deciduous herb shrub has very branching, woody stems that grow to about
6 feet high. Legginess is its natural growth form, although by pinch pruning
you can shape it into an interesting tracery against a wall. The simplest
solution, however, is to let it grow naturally out of lower plants that
will conceal the branchiness. Its narrow, 3 inch leaves are arranged in
whorls of 3 or 4 along the branches. Very small, white or lilac flowers
are carried in spikes at the ends of the stems.
Lemon verbena is a native of Central and South America and was probably
brought to North America and Europe by Spanish explorers.
Plant lemon verbena where it will have full sun, in any good, well drained
garden soil. It can be grown from seeds but they usually take a long time
to germinate; much easier is to start new plants from stem cuttings. Although
hardy in warm winter areas, it must be brought indoors before frosts in
harsher climates.
The leaves often are included in potpourris, to which they add a lemony
fragrance. They also can be brewed into a tea or used like mint as a garnish
in iced drinks. Place a leaf in the bottom of a jar of homemade apple jelly
for a spritely hint of lemon. Sprigs placed in drawers among linens will
give them a lemony scent.