Lemon Verbena: Propagation, Culture, and Kitchen Uses

Overview

Native to Chile and Argentina, lemon verbena (Aloysia citrodora) grows into a large, fragrant shrub. Its leaves retain a strong lemon scent even years after drying.

Propagation

Propagate by cuttings or seed. Cuttings root in weeks when planted directly in soil. Sow seeds 1 inch deep, cover lightly, keep soil moist (not wet), and provide at least 8 hours of daily sun.

Culture

Fast-growing; in tropical conditions it reaches 15 feet, but typically 4–5 feet in most climates. Cut the main trunk to encourage bushier side growth.

Flowers

Blooms in spring with small, fragrant white flowers. Both flowers and leaves are used in cooking and herbal teas.

Culinary Uses

Use leaves wherever an acid-free lemon flavor is desired. Steep in milk for puddings and ice creams. For tea, steep leaves in very hot (not boiling) water.

Other Uses

Leaves and flowers are used in toiletries (eau de toilette, body sprays, perfumes) and herbal medicine. Traditionally believed to reduce fever, relieve stomach aches, and have a mild sedative effect.