Unlike basil, rosemary, and thyme, Lemon Verbena has never obtained the same status in the culinary world, either in the States or in Europe. But if a lemon flavor is what you desire in your cooking, then this verbena is a must! It gives a great lemon flavor to salads, mixed vegetables, and can be used as a stuffing for fish, pork, and veal. In Asian recipes Lemon Verbena is a good substitute for lemon grass. It also makes a great accent when used in pound cakes, cheesecakes, and even a butter spread. Sorbets, marinades, and risotto are vibrantly flavored from the use of Lemon Verbena.
Outside the culinary world, Lemon Verbena can be used in potpourris, as an air freshener, skin toner, and in flower arrangements.
Lemon Verbena is easy to grow. It prefers full sun and well-drained soil. The height can reach to 10 feet, but only in planting zone 8(Florida area). Any zones further north and the plant reaches a height of 3-4 feet. Since it is a South American native, it cannot endure cold winters. In climates above Zone 8 verbena can be placed in pots and be brought indoors during the winter. In doing this, the plant may drop its leaves, but will re-sprout if the soil is kept on the dry side.
When harvesting Lemon Verbena, cut randomly over the plant whatever amount you will need. This type of pruning will keep the plant compact and full. If you happen to cut more than you need, don’t throw the remaining leaves away! Verbena can be dried and stored for several years and will still hold it strong lemon flavor.
As always, wash your herbs before use. Little, if any insect spray is necessary for Lemon Verbena. Its aromatic scent is a deterrent for most insects. If an insect spray is needed, I would suggest an insecticide soap. These products are safe to use on all vegetables, herbs, and flowers.
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