Home » Plants & Animals » Herb Gardening » Lemon Verbena (Aloysia triphylla)

Lemon Verbena (Aloysia triphylla)

© Laurel Morris

If you like lemon, this is THE herb for you! It has a lemony taste without any bitterness. Originating from Central and South America, this herb was carried home by Spanish explorers in the seventeenth century, and its popularity quickly spread over Europe. Its leaves are used for flavoring foods, for use in potpourris, colognes and medicinal purposes.

Lemon verbena, Aloysia triphylla, is also known by the names Aloysia citriodora, Verveine citronelle or odorante, Herb Louisa, lemon scented verbena, Verbena triphylla, and Lippia triphylla.

Description

This tender perennial shrub has narrow leaves and woody branches and stems. Average height is 1-4 feet, except in hot climates such as its native Chile, where it can grow up to ten feet tall. Flowering time is usually all summer through autumn, producing small white to mauve colored flowers.

Growing

Zones 8-10: Lemon verbena can be grown here outside all year. Obtain live plants and place two feet apart in full sun in well-drained, neutral ph soil. Place in a sheltered area if you are in the colder zones (8 and possibly 9). Prune as you would a small tender shrub or tree, in autumn. Water well.

All other zones: Plant the herb in a good sized pot, at least twice the size of the root ball. Use a planting mix to allow good drainage. A good mixture would be two parts soil, two parts peat, two parts compost, and one part sand. Bring it indoors in the fall before the last frost, and try to locate it in a place that will get at least six hours of sun each day. Indoor daytime temperatures should range at about 70-75 degrees, and night temperatures of 50-55 degrees. It will go slightly "dormant" indoors and may lose many or all leaves until spring. This is normal. Water the plant less at this time, giving it just enough to keep it slightly moist. Prune in February to six inches to promote new growth. When new growth appears, increase watering and lightly fertilize. Set outside after last frost date.

To propagate, take cuttings of new stem growth in the spring.

Harvesting

Cut leaves of lemon verbena as needed or pick the leaves at any time and dry them rapidly in a warm dark place. Store in an airtight container.

Uses

The leaves and flowering tops of lemon verbena are used in teas and to flavor alcoholic beverages. It can also be sprinkled on steamed vegetables (or make a lemon verbena vinegar for the veggies), used to flavor fish and meats, incorporated into butters and spreads, and also used in some desserts, fruit salads, and jams.

The copyright of the article Lemon Verbena (Aloysia triphylla) in Herb Gardening is owned by . Permission to republish Lemon Verbena (Aloysia triphylla) in print or online must be granted by the author in writing.