FoodFood InformationHerbs&Spice
LEMON VERBENA (Aloysia triphylla)
This deciduous herb shrub has very branching, woody stems that grow to about6 feet high. Legginess is its natural growth form, although by pinch pruningyou can shape it into an interesting tracery against a wall. The simplestsolution, however, is to let it grow naturally out of lower plants thatwill conceal the branchiness. Its narrow, 3 inch leaves are arranged inwhorls of 3 or 4 along the branches. Very small, white or lilac flowersare carried in spikes at the ends of the stems.
Lemon verbena is a native of Central and South America and was probablybrought to North America and Europe by Spanish explorers.
Plant lemon verbena where it will have full sun, in any good, well drainedgarden soil. It can be grown from seeds but they usually take a long timeto germinate; much easier is to start new plants from stem cuttings. Althoughhardy in warm winter areas, it must be brought indoors before frosts inharsher climates.
The leaves often are included in potpourris, to which they add a lemonyfragrance. They also can be brewed into a tea or used like mint as a garnishin iced drinks. Place a leaf in the bottom of a jar of homemade apple jellyfor a spritely hint of lemon. Sprigs placed in drawers among linens willgive them a lemony scent.