Lemon Verbena
Description
This plant is a perennial valued above all for the delightful fragrance of its leaves which, as its name suggests, smell of citrus fruit. The size of the bush varies with the climate: where it is mild, it can reach even a few metres in height. This shrub should be planted near the house so that it is close at hand, that is, so that one can easily rub one of its leaves between the fingers and enjoy its splendid, intense scent.
Stem
Lemon verbena has upright stems of rather untidy habit, and only skilful pruning will produce a compact-looking bush.
Leaves
The leaves of lemon verbena grow in threes along the stem, are long, lance-shaped, marked by a deep central vein, are rough to the touch.
Flowers
Towards the end of summer, light spikes of tiny white or violet flowers appear at the tips of the stems.
Exposure
Lemon verbena likes to be planted in a sunny position sheltered from the wind. Where winter temperatures drop below zero, the branches should be lightly pruned in autumn and the roots and lower part of the bush then covered with leaves and mats or sheets; in this way the leaves will probably fall, but the plant, which has deep roots, will sprout again in spring. If it is grown in a pot, this should be brought indoors in late autumn.
Propagation
Lemon verbena is propagated by seed or by air layering, which should be carried out in late spring on branches that are still soft.
Growth
This plant is usually slow to put out its buds, so it is necessary, at the end of a harsh winter, do not give up hope that it will sprout, but keep on watering and feeding it, because, even if much of the foliage has been damaged by frost, the roots have most probably survived.
Harvesting
The highly fragrant leaves can be picked at any time of year, but they are at their most aromatic at the beginning of flowering.
Storage
Once dried, lemon verbena leaves keep their scent unaltered for a long time.
Properties
IN THE KITCHEN: With the fresh leaves, or dried ones, an excellent digestive herbal tea is prepared, tonic, and calming. Lemon verbena and mint tea is also very pleasant.
Beauty
An infusion of lemon verbena added to bathwater gives it a delightful scent; those with swollen or irritated eyes will benefit from a cold compress kept in place for a quarter of an hour.
Curiosity
Everyone knows the liqueur called limoncello, but not everyone knows that its ingredients include not only alcohol, sugar syrup and the peel of green lemons, but also lemon verbena leaves. For those who would like to try their hand at making this excellent liqueur, here is the recipe: Pure 90° alcohol, 500 grams Water, 300 grams Sugar, 250 grams Peel, still green, of 2 garden lemons About eighty fresh lemon verbena leaves, preferably picked at the beginning of flowering, that is, towards the end of August. Place the leaves, well cleaned with a damp cloth, and the lemon peel, with the white pith removed, in the alcohol and leave them to infuse for eight days. In another container, dissolve the sugar, ground to icing sugar, in the water. Shake both containers from time to time. After the eight days, mix the alcoholic infusion and the sugar syrup; leave to rest for a week, then serve well chilled. It is usually a much appreciated digestive.