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July 2005
Don't
know what happened, but my lemon verbena plant never came
back this spring after losing its leaves this winter. So
have planted a new one, in a different spot. It was in a
favored "lift the leg" spot for the dog, so perhaps that
was part of the trouble, althugh during the growing season
it performed beautifully. Ah well, starting over is how we're
handling this one,s ince thre are no obvious answers.
June
2004
Definitely
a terrific addition for the sensual gardener, the lemon verbena
plant has leaves that have an oh-so-lemony delightful fragrance.
In other words, I planted this one for the nose! Lemon
verbena, an aromatic shrub native to Argentina and Chile,
has these intensely fragrant, lemon-smelling, narrow leaves
and small white flowers. It can grow to 4 or 5 feet tall
here in CA, 10-15 ft.in the tropics.
To
harvest Lemon verbena, trim the plant's main branches as
if giving it a hair cut. Don't
treat it like mint and trim it back to the stem, though;
this plant wants just a gentle pruning. This stimulates the
plant to branch out by growing side branches and makes for
a fuller shrub. You can use the leaves fresh or dry them
for later use. Leaves
are strongest in scent & flavor while the shrub is in
bloom, but can be harvested at any time. (When harvesting
most herbs, don’t cut more than 50% of the plant. Use
scissors to make a clean, healthy cut (this means no pulling
on the plant!)
Lemon
Verbena likes warm, moist, sunny conditions ( 6 hours
is perfect). In frost-free areas, it is an evergreen perennial,
but it will die if left to the winter elements of colder
climates. In those climates, you can plant them in pots,
bring them inside and let them go dormant until the following
year. Your lemon verbena might look dead as it loses its
leaves in the winter, but it is very reliable about returning
in the spring.
Unlike
many herbs, lemon verbena retains its scent for years
when dried, which makes it not only a popular culinary
herb, but also a terrific choice for potpourri. (You can
dry the leaves in the oven on the lowest setting by placing
it on baking sheets lined with parchment paper.)You can
even put a few leaves in the vacuum cleaner bag to spread
the lemony fragrance throughout your house.
The
leaves and flowering tops of lemon verbena are used in
teas and to flavor alcoholic beverages, stews and stuffings.
Chop some leaves and mix with butter for a delicious complement
to corn-on-the cob. The plant is also an ingredient in some
desserts, fruit salads, ice cream/sorbets and jams. However,
because the herb is so potent, you definitely want to keep
a light touch and think of it as an accent. If you don't
grow this plant, but want to try some tea, you can always
just buy some if you want to try it now...
In Pursuit of Tea, Lemon Verbena, 0.5 Oz.
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