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Lemon verbena, Sitroenverbena (Aloysia citriodora) is considered to be the "queen of aromatic herbs" and the dried leaves are invaluable when used in sachets and potpourri because they can retain their smell for years! Oil distilled from the plant is used in perfumery and also made into a popular drink in Spain, called "Luisa."

There is little history or legend recorded for lemon verbena, but it is native to South and Central America, particularly Chile and Peru. The plant was found in Argentina and Chile by Spanish explorers who brought it to Europe in the seventeenth century. Lemon verbena became particularly popular in Spain and Italy as flavouring for food, and the genus name, Aloysia, was given in honour of Maria Luisa Teresa de Parma (1751–1819) the wife of King Carlos IV of Spain.

Uses:

The oil extracted from this plant is used in the making of cologne, toilet water, perfume, and soap. A strong infusion can be added to the bath to soften and refresh the skin, but because it is expensive, commercially it has been replaced by the use of lemongrass. An herbal tea made from the leaves of lemon verbena can be rubbed onto garden chairs, window-sills etc. to help keep mosquitoes away.

Health Benefits:

Lemon verbena has been prized for its medicinal properties for centuries. Verbena tea is used as a calmative and sedative, and to aid digestion. The aromatic leaves contain hundreds of organic chemicals such as terpenoids, volatile oils, flavonoids and phenloic acids. The most abundant flavonoid in lemon verbena is luteolin, which has antioxidant, anti-inflammatory, and anti-tumour properties, making it a powerful free radical scavenger. The volatile oils are made up primarily of citral, citronellal and linalool. Lemon verbena essential oil is used in aromatherapy to increase energy, relieve fatigue and overcome feelings of apathy, disinterest and listlessness. The oil also oil helps sharpen concentration and stimulate brain function.

Lemon verbena infusion is one of those tried and true ‘grandmother's remedies’ that are really enjoyable to take. Margaret Roberts, author of "Herbal Teas for Healthy Living," says that lemon verbena promotes overall nervous system health, and in tea form combats both depression and the ill effects of stress. In a report about botanical ingredients for beverages, German researcher Joerg Gruenwald found lemon verbena to be effective as an aid to digestion; and that lemon verbena tea is particularly effective in relieving digestive tract spasms, which can cause nausea, vomiting, diarrhoea and other gastrointestinal symptoms.

To take advantage of these properties, pour 1 cup boiling water over 10 dried lemon verbena leaves, allow too steep for five minutes, strain and drink when the brew has cooled sufficiently. If you desire a touch of sweetness, add a small amount of honey to the tea.

Lemon verbena tea. Image by Lebensmittelfotos from PixabayIn the Kitchen:

The flavour of lemon verbena is difficult to describe – lemony, but without the acidity which comes with lemons, together with a distinctly herbal green flavour that comes from the leaves, similar to lemon basil. Because it is strongly aromatic this herb needs to be used sparingly.

The strongly flavoured leaves make one of the best tasting herbal teas, and the French, who love their herbal teas and serve them after almost every meal, use lemon verbena to make their beloved tea known as "verveine", which is simply a small twig of dried lemon verbena leaves steeped in a pot of hot water.  Mint and lemon verbena are often used together, not only for their delectable flavour but also for their digestive and antioxidant properties.

The leaves also make a tasty addition to summer desserts and drinks and can be added to jams, jellies and puddings. Lemon verbena is an ideal choice for simple syrups which can be drizzled over fruit, or added to cocktails. Another great way to enjoy it is steeped in cream or milk for flavoured panna cotta, whipped cream, or in a refreshing floral ice cream or jelly.

Use lemon verbena as a flavour agent when brining meats like pork before cooking. The chopped fresh leaves work well in vegetable marinades and salad dressings, can be added to stuffing and go especially well with poultry. They can also be blended into a zingy pesto for dressing grilled chicken and vegetables.

Experiment with this delightful flavour and try adding the finely crumbled dried leaves to the batters of carrot, banana, or zucchini bread; they even make rice taste magic if added just before serving.

Infuse lemon verbena leaves into oil or vinegar to use in your favourite recipes, like an “aioli” dressing for greens or over fish. Aioli is a Provençal sauce, rather like mayonnaise, and usually made of garlic, olive oil, lemon juice, egg yolks, and seasonings. There are many variations, such as the addition of mustard.

You can freeze lemon verbena leaves whole, or chopped and frozen in ice cube trays filled with a little water. Try blending the chopped leaves into softened butter and store in an airtight container in the refrigerator for a few weeks, or form the mixture into balls and freeze on a cookie sheet before storing in the freezer in zipper bags. This frozen butter can be used to flavour vegetables and fish, or even to spread on bread or pancakes. The fresh leaves can also be added to vinegars and oils.

In the Garden:

Lemon verbena is a woody shrub, but if it is pruned regularly it can be beautiful in the garden with its attractive, fresh green leaves and fronds of delicately mauve to white flowers in late summer and autumn. The flowers will attract butterflies to the garden, and because it is the most fragrant of all the lemon scents in the garden, lemon verbena should be first on your list if you want a scented garden.

Grow lemon verbena in shrubberies and herb gardens, or in containers placed on patios and other high profile areas where the aromatic foliage can be touched and harvested regularly. Sprigs of foliage are effective as a natural air freshener, so keep them in vases indoors to enhance the air quality.

Lemon verbena flowers. Image by Lynn Greyling from PixabayCultivation/Harvesting:

Lemon verbena grows best in warm, moist, tropical and sub-tropical regions. Although it normally loses its leaves in winter, in tropical regions it can be semi-evergreen. In warm, regions it can reach up to 8m or more, but in the garden it is usually pruned to keep it about 1.5 to 2m tall and 1 to 1.5m wide. To encourage bushy growth, prune the plant hard in spring.

Lemon verbena is adaptable to a wide range of soil and climatic conditions and will grow throughout South Africa as long as it can be protected from strong wind, and is watered regularly in dry summer regions. Although it thrives on sandy alkaline soils, the plant adapts to most garden soils with good drainage. Unlike many herbs, lemon verbena benefits from frequent fertilisation during the growing season, and regular mulching of the roots. It will grow in full sun to semi-shade - in very hot regions it will appreciate some shade and in cooler regions it will thrive in full sun.

Lemon verbena is hardy to moderate frost as long as it is planted in a protected place in the garden, and the roots are protected in autumn with thick mulch. If established plants are cut back to the ground by frost, they should reshoot after the first good summer rains. In severely cold regions, pot culture is preferable because the pots can easily be moved in winter to a warm patio, or they can be covered with a frost protection cover.

Harvest the fresh leaves as required, and if you wish to dry some for winter use, it is best to harvest them just before the plant starts blooming. Hang the stems up in small bunches to dry.

Small potted plants are available from garden centres, but lemon verbena is easy to propagate from woody or softwood cuttings taken in spring or softwood summer. For the best results, try to choose woody pieces with a small heel.

Problems, Pests & Diseases:

Lemon verbena is generally pest and disease free, but can be attacked by spider mites and whitefly.

Caution:

Lemon verbena is safe for most people when consumed in moderation in cooking, and in appropriate amounts as a medicine. It can cause skin irritation (dermatitis) in some people. Because not enough is known about its use during pregnancy and breast-feeding, it is best to avoid its use during this time. Large amounts of lemon verbena may irritate the kidneys, so avoid it excessively if you have kidney problems.