Lemon Verbena (Aloysia citriodora): Intense Lemon Fragrance

Lemon Verbena: The Queen of Lemon-Scented Herbs

Lemon verbena (Aloysia citriodora, syn. Aloysia triphylla) is a deciduous woody shrub prized for its intensely lemon-scented leaves. The fragrance is purer and more concentrated than lemon balm or lemongrass, making it a favorite for teas, desserts, and perfumery.

Botanical Profile

Native to South America (Argentina, Chile, Peru), lemon verbena grows 6–10 feet tall in frost-free areas, but 3–4 feet where it dies back. The narrow, pointed leaves are arranged in whorls of three (hence triphylla). Tiny white or pale lavender flowers appear in late summer.

Culinary and Aromatic Uses

• Tea: The classic use—steep fresh or dried leaves for a soothing, digestive infusion.
• Desserts: Infuse cream for ice cream, custards, sorbets; add to fruit salads.
• Savory dishes: Marinades for fish, chicken; salad dressings.
• Potpourri and essential oil: Retains scent exceptionally well when dried.

Grow in full sun, well-drained soil. Drought tolerant once established. In zones 8 and colder, grow in containers and overwinter indoors in a cool, bright spot. Prune hard in spring. Propagate from cuttings. Hardy in USDA zones 8–10.