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Lemon Verbena

Aloysia triphylla

Lemon Verbena

If you love lemon flavor, make room for lemon verbena in your garden. Grown in a pot, this fragrant beauty will maintain a tidy size. In the ground, it forms a luxuriously lemony shrub. Packed with delicious citrus flavor, thinly sliced leaves add zest and aroma to fish, salads, and steamed vegetables. Stuff a jar with lemon verbena leaves, fill it with water, and sit it in the sun to brew a refreshing tea for summer sipping. For hot tea by the cup, steep 1/2 cup of leaves in 1 cup hot water. Transform cookies or cakes into lemony treats by mixing bruised lemon verbena leaves into sugar the night before baking. Strain out leaves prior to mixing recipe.

In the garden, lemon verbena benefits from formative pruning. In spring and as needed throughout the growing season, snip branch tips and entire stems to keep the plant shaped and in bounds. Grow plants in light shade in southernmost gardens.

Sun,Part Sun
Plant Type:
Plant Height:
To 6 feet tall
Plant Width:
To 6 feet wide
Bloom Time:
Late summer, early fall flowers
Landscape Uses:
Special Features:
Attractive Foliage,Dried Flowers,Deer Resistant,Easy to Grow
Harvest Tips
Pick leaves as needed throughout the growing season. Fresh stems release their lemony fragrance when cut and placed in water. Harvest entire stems to use in flower arrangements or to create a lemon bouquet to scent air indoors. You can preserve leaves by hanging stems upside down in the dark and air drying, but this method diminishes the flavor somewhat. For the freshest, most pungent flavor, preserve lemon verbena leaves by processing 2 cups of leaves with 1/2-1 cup sugar in a food processor, mixing until it forms a paste. Freeze the paste in a thin layer in resealable bags. To serve, break off what you need and sprinkle over fruit, desserts, or into tea.
Stem Cuttings