Lemon verbena, aloysia triphylla (formally Lippia citriodora), is a native of Chile and Peru, where it grows ten to fifteen foot tall. I've read it can grow 5 foot or more in one season, but mine is only about a foot and a half tall at this point. We have had some cool nights this summer, plus I can't resist harvesting it often, which I'm sure keeps it from growing to it's full potential. Lemon verbena needs at least 6 hours of sun, and I found it did better in a traditional herb soil that was on the dry side as well. Mine started out in a bed of good soil with compost and organic fertilizer, but did not branch out or start growing until I moved it to my kitchen herb bed where it was slightly drier and had no added compost.

Lemon Verbena will not survive frost, but in cold climates it may be brought inside. Be prepared, because it will lose it's leaves, but keep it in a sunny window and water once a week to keep it from drying out. By spring it will have leaves again, and after the danger of frost has passed you can place the pot outside, burying it to the rim in your garden. It's only hardy in Zones 9 and 10, and won't withstand temperatures below 40 degrees.

Unlike some herbs, lemon verbena will retain its scent for years when dried, which is why it's not only a popular culinary herb, but also a potpourri ingredient. I dried mine in the oven on the lowest setting by placing it on baking sheets lined with parchment paper. I was very pleased with the results and it only took 2-3 hours to dry. I combined it with pineapple and apple mint, which made a nice tea.

I have also used it in herb vinegars this year combined with other lemon herbs as well as in mixtures with rosemary and thyme.

You can use lemon verbena in place of lemon zest in recipes. Virtually any fruit salad can be enhanced with its finely chopped leaves. Bury 6 lemon verbena leaves in a cup of sugar that has been placed in a covered jar or container. Use this sugar to top muffins, fruit, or sprinkle on the top of muffin batter before baking. Because the leaf is rather tough you'll need to mince it very fine if you plan on leaving it in a dish, or add it whole and remove before serving. Dried, it should be crumbed before adding to recipes.

Process 10-15 lemon verbena leaves in a food processor with the sugar from your favorite sugar cookie recipe. Continue with the recipe as directed after processing the two together. The following recipes can also be used with fresh and dried lemon verbena or if it's not available try substituting lemon grass or lemon balm.