Growing Herbs in Texas – Lemon Verbena

Lemon verbena originated in South America. The strong lemon scent comes from the citral—an essential oil—found in other citrus plants. Lemon verbena leaves can be harvested at any time and used to add flavor to grilled meat, fish, and vegetables. It has been used medicinally as a calmative and to reduce fever.

Growing Lemon Verbena in Texas

Lemon verbena plants grow to a height of 3-4 feet or taller and can become somewhat leggy in late summer. The plant has small, white flowers in late summer which are generally unimpressive. It prefers full sun, but will tolerate some shade. Because lemon verbena is damaged by freezing temperatures, gardeners in northern Texas may want to keep it in pots and move it indoors in late fall. If a lemon verbena is frozen, however, do not panic. Usually a freeze will only kill the leaves, the wood is hardy and new leaves should return in spring.

Lemon verbena likes soil with a high organic content. Plants may be purchased from transplants in the spring or grown from cuttings taken in the summer. It should be fertilized with a balanced, slow-release fertilizer and watered frequently, especially if it is potted. Prune back the leggy growth in the fall.

Spider mites and white flies are enemies of lemon verbena (see Growing Herbs in Texas – Rosemary for suggestions on dealing with these insect pests).

Culinary Uses of Lemon Verbena

Use as a general marinade for fish, beef or chicken by mixing some dry white wine, a dash of cayenne pepper, ½ cup minced lemon verbena leaves, a clove of minced garlic and a small minced onion. The lemon verbena leaves are tough so mincing is needed to release their flavor. As with all marinades, a cook should cover the food with marinade and allow it to sit for a couple hours or over-night in the refrigerator.

To make a quart of lemon verbena vinegar, use one lightly-packed cup whole leaves, garlic, peppercorns, pickling spices, and vinegar. After placing mixed ingredients in a canning jar, lemon verbena vinegar needs about two weeks to complete preparation before using.

A refreshing, lemony tea can be made with lemon verbena. It can be served either hot or cold. To make the tea, pour two cups almost boiling water over ½ cup lemon verbena leaves and ½ cup of fresh mint and steep for five minutes. Lemon verbena is also an ingredient in jams and desserts. Old Fashion Living has many excellent recipes using lemon verbena.

Unlike many herbs, lemon verbena retains it scent for a long time which makes it ideal for making scented wreathes and potpourri. The lemon verbena should be dried either in the oven or a dehydrator before using.

Medicinal Uses of Lemon Verbena

Lemon verbena is not commonly used for its medicinal properties. However a tea or infusion made with it has been reported to soothe digestion, lower fevers and calm itching. The tea is relaxing and can calm nerves and ease muscle tension.

Even if a gardener does not plan on using lemon verbena for cooking, it is a nice addition to the landscape. The dark green, pointed leaves are a complement to ground covers and flowering plants. Because lemon verbena can become fairly tall, place it behind lower-growing plants and keep it trimmed to encourage fuller growth.

Useful Resource Link:

Rodale’s illustrated Encyclopedia of Herbs by Claire Kowalchik, William H. Hylton, Anna Carr