Did you know...? Lemon Verbena

Lemon verbena is one of those plants that you like to have in your garden just because it smells so nice. The lemon-y scented leaves are refreshingly fragrant, especially when you brush past them. Lemon verbena even surpasses lemon balm and lemon grass for a citrus fragrance in the garden.
 
Lemon verbena is often used in soaps and potpourris, but it’s claim to fame is as a culinary herb. Lemon verbena is used in soups, sauces and fish and poultry dishes. You can make a tea with it. You can use it to flavour oils, vinegar and desserts. It’s great in a salad and it makes a lovely garnish. Very versatile!
 
It has been reported that lemon verbena has both anti-inflammatory and antioxidant properties. It has been used for digestive issues, to reduce inflammation and to help promote sleep. Always consult your doctor or pharmacist before using lemon verbena medicinally. It can create problems for some people.
 
Lemon verbena is a tender perennial. It is a woody plant that needs pruning in the early spring to keep it full. Lemon verbena likes sunlight. It has sprays of little purple or white flowers in late spring or early summer. If you plant your lemon verbena in a pot, you can enjoy it outdoors all summer and then overwinter it inside. Leaf drop is normal in the winter, and you should continue to water it occasionally.
 
If life isn’t giving you enough lemons, it turns out that you can still make lemonade using lemon verbena. Chill your lemon verbena tea, then add some lemon juice and sweetener. Serve over ice with a sprig of lemon verbena to garnish. A refreshing twist on a summer classic.

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