Lemon Verbena

$3.50

in 3” re-used plastic pot

In stock

Description

Aloysia citrodora

For the fresh, clear scent of lemon, you can’t do better than lemon verbena! One of my most favorite herbs, I like to plant it next to a walkway, so that I’ll brush against it frequently and breathe in its intoxicating fragrance. I am convinced that this is what heaven smells like!

In our climate in OKC, lemon verbena is considered an annual. Plant in full sun, 1-2’ apart in fertile soil with good drainage. Unlike most herbs, it’s a heavy feeder, so add some compost when planting it. Lemon verbena has sometimes overwintered for me but only when we have a mild winter. If planted in a container, it can be brought inside during winter. It’s best to let it go dormant first; as cold weather approaches, reduce watering and wait for it to drop its leaves. Once inside, water only as needed, as it doesn’t like wet feet.

The more stems and leaves you harvest, the more it will grow, and regular trimming will help keep it from getting leggy.

Lemon verbena can be used to add a lemon flavor to fish or vegetable dishes, in salad dressings, vinaigrettes, or marinades. If used fresh, mince the leaves finely in a food processor, or crumble the dried leaves. Steep a whole leaf in milk to flavor a base for ice cream or pudding. Or blend the minced leaves with softened butter. Dried or fresh, it makes a wonderful herbal tea. Also considered a medicinal herb in many cultures.

Lemon Verbena
$3.50