Lemon Verbena |
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| Common Name | Lemon Verbena |
| Scientific Name | Aloysia triphylla, formerly Lippia citriodora |
| Also called Verbena, Lemon-scented Verbena, Verveine Citronella, and Herb Louisa, Lemon Verbena is native to Peru and Chile-the Spanish call it Yerba Luisa-but it was introduced to England and North America by the Spanish during the eighteenth century. In France, it is popularly served as tisane de verveine. Verbena's essential oils are considered beneficial as a mild sedative and cooling balm that will help drive away fever. Verbena is also believed to aid digestion. | |
| Plant | Tender perennial. This is a pot plant in cold-weather climates, where it must be winter-protected. A highly scented deciduous shrub, it bears narrow, lance-shaped, yellow-green leaves-usually in sets of three-on light-colored, woody stems. In August, filmy spikes of tiny white or pale lilac flowers appear. |
| Height | To 6 feet under ideal conditions. |
| Soil | Light, well-drained soil. |
| Exposure | Full sun. |
| Propagation | Seed formation is infrequent, so propagation from cuttings is preferred. Mature plants tend to wilt temporarily after cuttings are made. Once rooted, cuttings are easy to grow and reach maturity in one season. Roots can also be divided in spring. |
| Care | Space mature plants about 2 feet apart. Bring lemon verbena indoors before the first frost. Once it is inside, feed it well-rotted compost or manure regularly, and mist its leaves with tepid water. If it maintains its leaves, they will probably turn darker green. However, don't despair if all leaves drop off, and the plant appears dead. Cut it back in February, and in spring it will come to life again with luxuriant new foliage. |
| Part used for Tea | Leaves, preferably gathered when the plant is blooming. |
| Taste | Warm, lemony. Often added to black Thea sinensis teas, and also combines nicely with alfalfa. |
| How to Brew | BY INFUSION: Put 1 teaspoon of dried verbena leaves and tops, or 3 teaspoons of fresh herb, in 1 covered cup of boiling water. Steep for 15 minutes. Strain. Flavor with honey if you like. Good hot or iced. |
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