Lemon verbena

Lemon verbena - Photo by Forest and Kim Starr

Lemon verbena is a small shrub which is used as a herb. It has a typical lemon flavor. The leaves are used to make herbal tea or to flavor fish, poultry, salad dressings, jams, puddings, tea, etc. Lemon verbena can also be used in potpourri.

Names

Scientific
   Aloysia citrodora
English
   Lemon beebrush
   Lemon verbena
Dutch
   Citroenverbena
Spanish
   Cedrón
   Hierba luisa
   Verbena de Indias
French
   Verveine citronnelle
   Verveine du Pérou
   Verveine odorante
German
   Zitronenduftstrauch
   Zitronenstrauch
   Zitronenverbene
Italian
   Verbena odorosa

Taxonomy

Genus
   Aloysia
Family
   Verbenaceae
Order
   Lamiales

Basic information and facts

Origin:

South America, Chili, Peru

Distribution:

Cultivated as a kitchen herb in temperate climates.

Annual, biennial, or perennial:

Lemon verbena is a perennial shrub.

Flowers:

The plant bears small pale pinkish-violet or white flowers.

Leaves:

The pointed glossy leaves are about 8 cm long. When crushed the leaves emit a strong lemon scent.

Climate and weather:

Lemon verbena grows in temperate climates.

Height:

Grows as a shrub which can be 2 to 3 meters tall.

Propagation:

Usually propagated from stem cuttings.

Harvesting:

Leaves are picked by hand.

Uses:

Used as a herbal tea or to add lemon flavor to normal tea. As a herb it is used in recipes to add lemon flavor, for example in poultry and fish dishes, or in desserts. Dried leaves are used in potpourri.