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If you love lemon flavor, make room for lemon verbena in your garden. Grown in a pot, this fragrant beauty will maintain a tidy size. In the ground, it forms a luxuriously lemony shrub. Packed with delicious citrus flavor, thinly sliced leaves add zest and aroma to fish, salads, and steamed vegetables. Stuff a jar with lemon verbena leaves, fill it with water, and sit it in the sun to brew a refreshing tea for summer sipping. For hot tea by the cup, steep 1/2 cup of leaves in 1 cup hot water. Transform cookies or cakes into lemony treats by mixing bruised lemon verbena leaves into sugar the night before baking. Strain out leaves prior to mixing recipe. In the garden, lemon verbena benefits from formative pruning. In spring and as needed throughout the growing season, snip branch tips and entire stems to keep the plant shaped and in bounds.
Prefers rich, moist but not soggy, well-drained soil.
Narrow, light green, lemon-scented leaves.
Small white flowers bloom in summer.