Herb Garden Plants

Herb Garden Plants – Lemon Verbena
Aloysia triphylla (Lippia citriodora) Verbenaceae

Appearance:
One of the lesser known but truly essential herb garden plants, lemon verbena commonly grows to about 1.5 to 2m tall with a wide spread. Our 30 year old lemon verbena now dwarfs the house and needs frequent trimming. The pale green leaves make a lovely showing and afford shade to smaller plants. Standing close to the plant will immediately reveal the origin of its name.

History:
Prized for centuries due to the pungent lemon like fragrance exuded by its leaves, lemon verbena is amongst the most fragrant of herb garden plants; it was brought from South America by the Spanish around the seventeenth century. Lemon verbena was given its name for its aroma, and it is a name that has persisted. One wonders if the citizens of South America call our lemon something like “verbena fruit” in return.

• Usage – everyday:
• Originally imported mainly for its oil, lemon verbena is prized for several other virtues:
• An aromatic addition to finger bowl water.
• The dried leaves retain their scent for a very long time and can be used in potpourri.
• Branches and fresh leaves of these herb garden plants can be put into airing cupboards and wardrobes to keep clothes and linen freshly aromatic.
• Crush lemon verbena leaves in almond oil makes an oil used for aromatherapy massage.
• Blending with other fragrant oils for handmade cosmetics.
• Add to bath water in a sachet for an aromatherapy experience.
• Hang branches in saunas to permeate the wood paneling with a wonderful fragrance.
• The leaves may be finely chopped for use in hot drinks, cakes, puddings and jellies.
• Chopped leaves work marvelously well sprinkled on fish while cooking; or add a small sprig to give bland foods like oatmeal and rice a lift.
• Lemon verbena shrubs attract butterflies to the garden and they often grown as herb garden plants for this purpose alone.

Usage – medicinal:
Leaves can be infused to make a gentle sedative tea to soothe chest and nose congestion, indigestion, flatulence, stomach cramps and nausea. Use about 10 leaves to a cup of boiling water, sweeten with honey and drink after meals.

Cultivation:
Lemon verbena loves sunshine as well as a bit of shelter. (A sunny corner is ideal.) These semi-hardy herb garden plants are grown mostly in greenhouses or indoors in colder climates. Protect outside plants with a light covering in regions susceptible to frost.

Ideal soil is sandy, tending to alkalinity and having good drainage. Lemon verbena thrives in poor soil.

To propagate, take summer cuttings with a small heel and trim off all but the topmost leaves; place these firmly into a moist sandy growing medium. Keep in a cool shaded place and keep soil slightly damp. Plant out into hessian or plastic bags when rooting has taken place and allow to grow until well established but not bursting at the seams. Plant out to between 1 and 2m. Regular pruning will encourage growth and produce a healthier plant.

Harvesting:
One of the least demanding herb garden plants, you can harvest lemon verbena leaves at will. Branches are a bit brittle and will benefit from trimming back to prevent breaking in high winds or from sheer weight.

Comments are closed.