Verbena Plant

The Lemon Verbena Plant

Executive summary about Hostas Planst by By Caryn Windfield

Lemon verbena, also known as yerba Louisa, is a tropical shrub native to South America, particularly Argentina, Chile and Peru. Valued for its strong scent and flavor, some consider the lemon verbena plant more lemony than the actual fruit. The plant blooms during late summer, though the small, white, inconspicuous flowers aren't very ornamental. Though the two plants share the same name, lemon verbena has no resemblance to the verbena flower, which is quite attractive.  

Culinary:

The primary reason lemon verbena is grown is for its culinary uses. The leaves can be frozen in ice cubes and added to drinks that way to add a festive and unique look to your drinks.

Additionally, finely chopped lemon verbena leaves can be added to a large variety of things to add lemony flavor, including muffins, salad dressings, marinades and cakes. It can also be used as an acceptable substitute for lemon grass in recipes that call for it, mainly Asian recipes. For optimal flavor, the leaves should always be used fresh or lightly cooked.

Aromatic:

Lemon verbena plant has the most potent citrus smell out of any herb in existence, fresh or dried. The stems or leaves can be chopped and added directly to the potpourri to add the smell of fresh lemon. In days long past, women used to stuff lemon verbena in their hats, sleeves and clothing to improve their smell, almost as a kind of natural perfume.  

Growing:

Feed once per month with a balanced 10-10-10 NPK fertilizer during spring and summer. Harvest the plant's foliage during summer by cutting the plant back to half its height and saving the removed section.