General: Well-branched shrub with lightly serrated green leaves having a strong lemon aroma and flavor. Great for teas. Lemon verbena is a tender shrub that should be overwintered indoors or greenhouse. Prune to shape.
Culinary Uses: Lemon verbena is a very versatile herb. It can be steeped in milk or cream, ice cream or sorbet, custard or pudding, for a unique flavor. In a sealed container, submerge a few leaves in granulated sugar and leave for two days. Use infused sugar for sugar cookie recipes or to sprinkle on top of pastries. Make herbaceous salad dressings or marinades. Add to fruit and vegetable quick bread batters. Try it as a replacement for dill in tuna or chicken salads. Combine with lavender and sage for a lovely trifecta with cocktails and desserts. Blend with pesto for a lemony change.
Medicinal Uses: The leaves and flowering tops are the parts of the plant most used to make medicine. It can be used for digestive disorders including indigestion, gas, colic, diarrhea, and constipation. It is also used for agitation, joint pain, trouble sleeping, asthma, colds, fever, hemorrhoids, varicose veins, skin conditions and chills.
|Uses*:||Aromatic, Culinary, Medicinal|