Lemon Verbena Plant

Lemon Verbena

From the family Lilaceae/Verbenaceae

Lemon verbena grew originally in Chile. This Rolls Royce of lemon-scented plants was first imported into Europe in the 18th century by the Spanish for its perfume.

Species

Aloysia triphylla (Lippia citriodora)

Lemon Verbena

Half-hardy deciduous perennial. Hi l-3m (3-10ft), spread up to 2.5m (8ft). Tiny white flowers tinged with lilac in early summer. Leaves pale green, lance shaped and very strongly lemon scented.

Cultivation

Propagation

Seeds

The seed only sets in warm climates and should be sown in spring into prepared seed or plug trays and covered with Perlite; a bottom heat of 15°C (60°F) helps. Prick out into 9cm (3½ in) pots using the bark, peat, grit mix of compost. Keep in pots for the first 2 years before planting specimens out in the garden lm (3ft) apart.

Cuttings

Take softwood cuttings from the new growth in late spring, the cutting material will wilt quickly so have everything prepared.

Take semi-hardwood cuttings in late summer or early autumn. Keep in pots for the first 2 years.

Pests and Diseases

If grown under protection you will have to contend with whitefly and red spider mite; spray both with a liquid horticultural soap.

Maintenance

Spring: Trim established plants. Take softwood.

Cuttings: In warm climates sow seed.

Summer: Trim after flowering. Take semi-hardwood cuttings.

Autumn: Cut back, but not hard. Bring in before frosts.

Winter: Protect all winter.

Garden Cultivation

Likes a warm humid climate. The soil should be light, free draining and warm. A sunny wall is ideal. It will need protection against frost and wind, and temperatures below 4°C (40°F). If left in the ground, cover the area around the roots with mulching material.

In spring give the plant a gentle prune and spray with warm water to help revive it.

New growth can appear very late so never discard a plant until late summer. Once the plant has started re-shooting, remove the dead tips and prune gently to encourage new growth. At the end of the growing season, cut the plant back again gently to restore some shape.

Harvest

Pick the leaves any time before they start to wither and darken. Leaves dry very quickly and easily, keeping their color and scent. Store them in a damp-proof container.

Container growing

Choose a container at least 20cm (8in) wide and use the bark, peat, grit mix of compost. Place the container in a warm, sunny, light and airy spot. Water well throughout the growing season and feed with liquid fertilizer during flowering. Then trim the plant to maintain shape, and trim further during the autumn. In winter move the container into a cold greenhouse, and allow the compost to nearly dry out.

Medicinal

A tea last thing at night is refreshing and has mild sedative properties; it can also soothe bronchial and nasal congestion and ease indigestion. However, long term use may cause stomach irritation.

Culinary

Use fresh leaves to flavor oil and vinegar, drinks, fruit puddings, confectionery, apple jelly, cakes and stuffings. Infuse in finger bowls.

Add a teaspoon of chopped, fresh leaves to home-made ice cream for delicious dessert.

Other uses

The leaves with their strong lemon scent are lovely in potpourris, linen sachets, herb pillows, sofa sacks. The distilled oil made from the leaves is an essential basic ingredient in many perfumes.