Lemon verbena
| Lemon verbena | |
|---|---|
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| Scientific Classification | |
| Kingdom: | Plantae |
| (Unranked): | Angiosperms |
| (Unranked): | Eudicots |
| (Unranked): | Asterids |
| Order: | Lamiales |
| Family: | Verbenaceae |
| Genus: | Aloysia |
| Species: | Aloysia citrodora |
| Synonyms | |
| Lemon beebrush Aloysia triphylla (L'Hér.) Britton |
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| Plant Data | |
|---|---|
| Mature height: | 60-120cm (2-4ft) [4.5m (15ft)]* |
| Growing plant spacing: | 1m (3ft) |
| *In hot climates | |
| References: | [1] |
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Lemon verbena is a flowering plant in the Verbenaceae family, that is native to Argentina, Paraguay, Brazil, Uruguay, Chile, Bolivia, and Peru. It was brought to Europe by the Spanish in the 17th century.
The leaves have a clean, sharp lemony fragrance that can be used to infuse a herb tea, fruit puddings, confectionery, apple jelly, cakes and icecream.[1]
Growing[edit | edit source]
Location[edit | edit source]
Choose a site in full sun in an almost frost-free position.[1]
Soil[edit | edit source]
Light, well-drained and alkaline soil is ideal. Poor soil will produce stronger plants that are able to survive cold winters.[1]
Sowing[edit | edit source]
Sow in spring.[1]
Transplanting[edit | edit source]
Transplant to 1m (3ft) apart. Prune drooping branches to encourage new growth. Grow lemon verbena indoors in winter though it may drop its leaves. Prune and spray with warm water to revive the plant.[1]
Harvesting[edit | edit source]
Pick leaves anytime; best when flowers begin to bloom.[1]
Preserving[edit | edit source]
Dry leaves. Use fresh leaves to flavour vinegar.[1]
References[edit | edit source]
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