Tag Archives: Lemon Verbena

My Favorite Herb…And a Good Companion

Posted on September 19, 2025 by Dallas Garden Buzz

September 18, 2025

Here’s a hint – with its strong lemony scent and flavor, you’ll find many uses for it in the kitchen. You may have already guessed just by looking at the photo but, yes, the answer is Lemon Verbena (Aloysia triphylla). For over 30 years it has been my very favorite herb. I’ve used it countless times for breads, cakes, cookies, puddings, in savory dishes and beverages. From early spring when it emerges from the ground and sends up those first “shoots”, a fresh sprig goes into my daily glass of green tea. The ritual continues until at least November or whenever our first freeze of the season arrives.

Lemon Verbena Tea Garnished With Freshly Cut Lemon Verbena

Why should lemon verbena be growing in your garden? To start, lemon verbena is considered by some to be the queen of aromatic herbs, myself included. One whiff of its sweet lemony aroma explains why Southern ladies suffering from the “vapors” mopped their brows with a decoction made from its leaves. For this reason, it is sometimes called the Scarlett O’Hara herbs. Growing in our Zone 8 climate, you can expect lemon verbena to easily reach 4 to 5 feet in height when planted in full sun and in good garden soil. Consider placing it toward the back of your garden bed where it will become a nice informal shrub. Also, keep in mind that it tends to ramble off in different directions but can easily be trimmed to the shape you desire. Lemon verbena is a woody perennial that will start losing its slender, elongated leaves in late fall. If heavily mulched, it will survive a moderate winter. However, in the northern part of Texas, it may succumb to temperatures lower than 25° F. Over the years, I’ve lost at least five or more lemon verbena plants during a hard freeze. But once spring arrives, most local garden centers have it in stock. And, thankfully, it is a relatively quick growing plant.

Lemon Verbena Growing Gracefully in My Garden

Recently, I discovered a recipe in one of my 1995 herbal cookbooks that gave me a new appreciation for using lemon verbena with another well-loved herb, Anise Hyssop (Agastache foeniculum). In the summer section of ‘Today’s Herbal Kitchen’ published by the Memphis, Tennessee Herb Society, the recipe that caught my eye was Anise Hyssop Lemon Cake with Lemon Sauce.

Anise Hyssop is a pollinator-friendly plant whose blossoms are filled with honeybees

Reading through the short list of ingredients, I learned that anise hyssop was called for in the cake along with lemon verbena leaves in the sauce. Hooray! With both herbs growing in my summer garden, it was time to start baking.

Freshly snipped anise hyssop flowers ready to be chopped and mixed into the cake batter

Once out of the oven, and allowed to cool, it was time to slowly pour the luscious, warm lemon sauce over the top. I tried to imagine how the minty, licorice flavors of the cake would blend with the citrusy, floral taste of the sauce. Should I wait for my husband to come home from work before tasting? After carefully slicing the cake for the “photo shoot”, I yielded to temptation and willfully gave in to that first bite. It was a divine experience. My taste buds were rejoicing at the thought of this wonderfully harmonious combination. A new discovery is usually very satisfying and, in the case of anise hyssop and lemon verbena, I’ve determined that for as long as herbs are growing in my garden, these two “companions” will be there.

Anise Hyssop Lemon Cake with Lemon Verbena Sauce

Linda Alexander, Dallas County Master Gardener Class of 2008

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September in the Garden

Posted on September 30, 2023 by Dallas Garden Buzz

September 30, 2023

Dear Friends,

I am reposting this on the last day of September because we had a few technical difficulties with our video last week. If you love basil or basil in a flower arrangement, you will eat this up! So please watch.

Something in the air feels refreshing and hopeful. Summer heat is beginning to drift away as  cooler nights carry us into autumn’s blissful welcome. Have you felt the delicate whisper of magic moving through the trees as leaves are beginning to reveal their fall color palette?

Our landscapes seem grateful for the transition to rainy days filled with a nourishing gift from the heavens. Plants that were scorched and spent from the blistering heat of summer have lifted their heads in gratitude for the cool breezes of our beloved fall weather. Spending time outdoors is, once again, a delightful and long-awaited experience. Autumn is the season to embrace soothing moments of tranquility in the garden!

Plentiful is one of many ways to describe the variety of botanical options available to us over the next few months. For September, our featured plants are the following: Basil is brimming with a colorful, rich display of foliage that will be used in various ways; some for filling in open spaces of fragrant arrangements, others for making tasty pesto for the freezer. Turk’s Cap survived the summer and is now ending its seasonal performance while the strong stems and slightly rough leaves of Lemon Verbena plodded through the heat of summer with steadfast determination.

In April, my raised stone garden bed was planted with a half dozen, or more, different types of basil. They continued to grow lush and beautiful with blossoms appearing as summer progressed. It was a happy place for bees and butterflies to visit daily. Several varieties I especially enjoyed were:

Balsamic Blooms: Vigorous grower with bright green leaves and deep, purple blooms appearing simultaneously. Both leaves and flowers are edible. Wonderful for pesto, garnishes and more.

Cinnamon Basil: Once again, volunteer plants from last year’s seeds filled one side of our gravel driveway with their showy presence.  Their aromatic cinnamon fragrance is a treat for the senses when used for indoor arrangements.  But I couldn’t resist making several Cinnamon Basil Cakes to share with friends!

Basil, ‘Magic Mountain’: A strong contender for its ornamental value, this plant displays large, deeply colored flowers all summer long. The purple-hued dark green leaves are showy in floral arrangements as well as adding flavor to pesto, sauces, salads and meat dishes.

A few additional observations from my garden:

*Favorite basil for the honeybees: ‘Magic Mountain’ was like a bee magnet throughout the entire summer, especially during the early morning and late afternoon hours. Hundreds of foraging bees buzzed around the blossoms drinking in the nectar. They weren’t even bothered by my camera lens just inches away from the activity.

*Best basil for using in an arrangement: ‘Red Rubin’ proved to be a prolific grower with its coppery, purple leaves and small pink flowers. It offers an interesting branching structure that serves any arrangement well. Next spring, I’ll be using it throughoutmy garden.

*Basil with the most dramatic appearance: ‘Balsamic Blooms’ There’s a good reason why this variety received the Texas Superstar rating. Brilliant, green leaves embracing tightly formed purple blossoms make a striking appearance in the garden.

Turk’s Cap survived the summer heat and is now giving us a final showing. This perennial dies to the ground in winter but emerges in early spring. It’s another great native plant for Texas landscapes attracting bees, butterflies and hummingbirds. Growing up to six feet tall, use it as a background plant alongside other natives suited for a natural growth environment.

Lemon Verbena is my perennial herb of choice and one that I feel saddened to bid farewell to when our first freeze arrives. It was over thirty years ago that lemon verbena captured my attention. During that time, I’ve made countless loaves of lemon verbena bread to share with family and friends who gratefully extend their appreciation. And, of course, every morning from April until November a fresh sprig of lemon verbena garnishes my oversized glass of green tea.

September gently sweeps us out of summer and into the refreshing music of Autumn. Let’s embrace the melody!

Linda Alexander, Dallas County Master Gardener Class of 2008

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September in the Garden

Posted on September 20, 2023 by Dallas Garden Buzz

Something in the air feels refreshing and hopeful. Summer heat is beginning to drift away as  cooler nights carry us into autumn’s blissful welcome. Have you felt the delicate whisper of magic moving through the trees as leaves are beginning to reveal their fall color palette?

Our landscapes seem grateful for the transition to rainy days filled with a nourishing gift from the heavens. Plants that were scorched and spent from the blistering heat of summer have lifted their heads in gratitude for the cool breezes of our beloved fall weather. Spending time outdoors is, once again, a delightful and long-awaited experience. Autumn is the season to embrace soothing moments of tranquility in the garden!

Plentiful is one of many ways to describe the variety of botanical options available to us over the next few months. For September, our featured plants are the following: Basil is brimming with a colorful, rich display of foliage that will be used in various ways; some for filling in open spaces of fragrant arrangements, others for making tasty pesto for the freezer. Turk’s Cap survived the summer and is now ending its seasonal performance while the strong stems and slightly rough leaves of Lemon Verbena plodded through the heat of summer with steadfast determination.

In April, my raised stone garden bed was planted with a half dozen, or more, different types of basil. They continued to grow lush and beautiful with blossoms appearing as summer progressed. It was a happy place for bees and butterflies to visit daily. Several varieties I especially enjoyed were:

Balsamic Blooms: Vigorous grower with bright green leaves and deep, purple blooms appearing simultaneously. Both leaves and flowers are edible. Wonderful for pesto, garnishes and more.

Cinnamon Basil: Once again, volunteer plants from last year’s seeds filled one side of our gravel driveway with their showy presence.  Their aromatic cinnamon fragrance is a treat for the senses when used for indoor arrangements.  But I couldn’t resist making several Cinnamon Basil Cakes to share with friends!

Basil, ‘Magic Mountain’: A strong contender for its ornamental value, this plant displays large, deeply colored flowers all summer long. The purple-hued dark green leaves are showy in floral arrangements as well as adding flavor to pesto, sauces, salads and meat dishes.

A few additional observations from my garden:

*Favorite basil for the honeybees: ‘Magic Mountain’ was like a bee magnet throughout the entire summer, especially during the early morning and late afternoon hours. Hundreds of foraging bees buzzed around the blossoms drinking in the nectar. They weren’t even bothered by my camera lens just inches away from the activity.

*Best basil for using in an arrangement: ‘Red Rubin’ proved to be a prolific grower with its coppery, purple leaves and small pink flowers. It offers an interesting branching structure that serves any arrangement well. Next spring, I’ll be using it throughoutmy garden.

*Basil with the most dramatic appearance: ‘Balsamic Blooms’ There’s a good reason why this variety received the Texas Superstar rating. Brilliant, green leaves embracing tightly formed purple blossoms make a striking appearance in the garden.

Turk’s Cap survived the summer heat and is now giving us a final showing. This perennial dies to the ground in winter but emerges in early spring. It’s another great native plant for Texas landscapes attracting bees, butterflies and hummingbirds. Growing up to six feet tall, use it as a background plant alongside other natives suited for a natural growth environment.

Lemon Verbena is my perennial herb of choice and one that I feel saddened to bid farewell to when our first freeze arrives. It was over thirty years ago that lemon verbena captured my attention. During that time, I’ve made countless loaves of lemon verbena bread to share with family and friends who gratefully extend their appreciation. And, of course, every morning from April until November a fresh sprig of lemon verbena garnishes my oversized glass of green tea.

September gently sweeps us out of summer and into the refreshing music of Autumn. Let’s embrace the melody!

Linda Alexander, Dallas County Master Gardener Class of 2008

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A Summer Dessert Buffet From the Garden

Posted on October 3, 2018 by Dallas Garden Buzz

Dallas County Master Gardeners said farewell to summer with an outside dessert buffet at our monthly meeting, Thursday, September 27th. Beautiful weather that morning teased us into believing that fall was only a whisper away.

Earlier in the summer we harvested gallons of blackberries from the vines in our north garden.  Mid-summer peaches were purchased from local growers. Carefully packaged, our bountiful berries and fruits were sent to the freezer for a brief storage. And then, the cooking began.

Our dessert buffet featured some long-standing favorites:

*Old-Fashioned Blackberry Cobbler

*Old Fashioned Peach Cobbler

*Fresh Peach Pound Cake

*Blackberry Pie Bars

*Fresh Peach Drop Cookies

It was the surprise dessert, however, that took center stage…Lemon Verbena Ice Cream. If you already know about Lemon Verbena but aren’t growing it, now’s the time to reconsider. This ice cream was a real crowd pleaser based on some of the comments we heard as each spoonful was savored by our members:

“Lemony goodness is filling my senses. I want more.”

“Those tiny, little bits of candied lemon rind are popping in my mouth. So refreshing.”

“Creamy texture, divine flavor…please make this again.”

Lemon Verbena Ice Cream Enjoyed by Dorothy!

Lemon Verbena Ice Cream

Ingredients

1 cup milk

1 cup fresh lemon verbena leaves

1 ¾ cups heavy cream

¾ cup sugar

⅛ teaspoon salt

5 egg yolks

¼ cup fresh lemon juice

*¼ cup chopped candied lemon zest

Directions

In a saucepan set over moderate heat bring the milk just to a simmer. Gently crush the lemon verbena leaves in a bowl and add the hot milk. Cover and let steep until milk is cool.

Strain the milk through a sieve into a saucepan, pressing hard on the leaves to extract all flavor. Add the cream, sugar and salt. Bring to a boil, stir once, and remove pan from the heat.

In a bowl whisk the egg yolks, add half of the hot cream mixture, whisking, and pour the egg mixture back into the remaining hot liquid. Cook over moderate heat, stirring, until mixture coats the back of a spoon. Do not let it boil. Stir in the lemon juice and candied zest.

Transfer the mixture to a bowl, let cool, and chill, covered with plastic, until cold.

Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions.

Yield: about 1 quart

 

*Candied Lemon Zest

Ingredients

4 lemons, well scrubbed

2 cups sugar

1 cup cool water

Directions

Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.

Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Drain before using.

Yield: 8 servings

Here’s some information about a well-loved herb, lemon verbena:

Lemon Verbena

Lemon Verbena, Aloysia triphylla syn. Lippia citriodora, is a member of the Verbenaceae family. It is a shrub-like herb with woody stems and bright green, rough-textured pointed leaves, from 1-3 inches long. Leaves grow in whorls of 3 to 4 with an intense lemon scent.  

The bush generally grows around 3-6 feet tall. Plant in full sun in good garden soil. Give it plenty of room to ramble off in different directions or trim slightly, if desired. Either way, you will have an abundance of leaves to use starting in early spring and continuing into fall. In winter lemon verbena will lose its leaves.

Once springtime arrives, you’ll notice tiny little leaves popping out up and down the stems. Your lemon verbena has come out of its dormant stage and it is ready to welcome the new season. This might be a good time to give it a shapelier look.

Enjoy its crisp, clean lemon taste as a substitute in any recipe calling for lemons. Use its fresh leaves chopped up in cakes, cookies and glazes. Drop a sprig or two in your tea and relax with a delightfully lemon-scented herb that should be in everyone’s garden.

Linda Alexander

The next Dallas County Master Gardener meeting will be October 25   at Walnut Hill United Methodist Church and don’t forget our fall garden tour on October 13th. Tickets can be purchased ahead online for $15 or for $20 on the day of the tour at any of the garden locations. More information here.

All members of the public are invited to both events!

Lemon Verbena-no calories, no guilt info here!

 

 

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Looking for Joy in Summer

Posted on August 2, 2013 by Dallas Garden Buzz

Sometimes when the heat sets in,it can get discouraging; energy seems in short supply. Even the most loved of gardens seems,well not as lovely as it did.  Don’t give in to those thoughts or worse yet actions, such as avoiding your gardening chores.  If you grow lemon verbena,  you can have a delicious treat at the end of  weeding.  In fact, this wonderful herb can be a treat every time you walk by it; it smells more like lemon than a lemon.

Lemon Verbena,Dallas Garden Buzz

Just in case you do not have lemon verbena in your garden, a few facts to know before you head out to buy one.  Lemon verbena is a tender perennial that means it will return year after year, provided it doesn’t freeze to death.  It is hardy to about 25 degrees !   In our experience it seems able to tolerate lower temps for brief periods especially if it is carefully mulched in fall.  This herb is pretty,pale to medium green pointed leaves,very tiny flowers, but to be honest it is not a beauty.  In our herb gardens it will be about 3 to 4 feet tall and tends to sprawl a bit. In ideal growing situations (you already guessed ideal isn’t here) it can reach 15 feet.  But lets not let that upset us,it still will be very happy in good well-drained soil and especially if it gets afternoon shade  and a reasonable, not excessive amount of water.

Lemon verbena is a native of Peru and surrounding countries and wasn’t introduced into Europe until the 18th century–so–no interesting medieval recipes  for amazing cures using our herb.  That’s not a worry either you will love lemon verbena leaves in your tea.

Lemon Verbena Tea, Dallas Garden Buzz

It can be used alone as an herbal tea.  This herb has a strong lemon fragrance so it really doesn’t take a great deal to make a delicious difference in your drink.  Do not be afraid to experiment here–no known dangers associated with lemon verbena. I find that a small stem of herb(perhaps 6 leaves) and the stem can be added when brewing a pot of tea using one family sized or about 3 regular tea bags let this steep for about 10 minutes then cool and serve over ice  you can remove the herb–or one lucky person –that would be you–you grew it after all–can have it in the glass.  The same proportions apply to green tea,maybe a bit prettier since the color sets off the color of the herb.

Just a few more points–if you are just planting your lemon verbena–no tea for you yet!!!  You need to allow the plant to grow  a bit before you harvest; but it grows fast.  Never over harvest. The plant naturally needs leaves to make its food.  Be patient soon you will have plenty. You may consider several plants; once you taste your tea I feel sure this will be the case. This herb is grown from cuttings. The seeds are very difficult to get to grow i’m sorry to say but in spring at least you will be able to find it quite readily in nurseries that sell herbs.

As always, never brew tea from herbs that have been sprayed with chemicals.  The best time to gather any herb is in the morning.  Rinse you lemon verbena briefly in cold water if you feel the need and enjoy!!  This herb is one of the best for drying-no special equipment needed- sniping  small bunches of leaves and laying them in an out of the way place (a word to the wise–away from any possible interference from cats)  just leave to dry and when dry; store airtight.  It stays amazingly fragrant so a hot steaming cup of lemony tea will brighten up a cold day which will come one of these days.

If you come to visit us at The Demonstration Garden on Joe Field Road, don’t forget to crush a leaf of lemon verbena; you will love it and I hope you also grow your own and put it to good use.   It will add joy summer and winter. No calories, no guilt!

Susan T

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