Lemon verbena
Aloysia citrodora
The most lemon-scented leaf in the garden, for tea and desserts; cut hard each spring.
Hardiness: zones 8 to 11
Light: full sun
Size: about 8 ft tall, 6 ft wide
Harvest: June to October
From: Argentina and Chile
Drought-hardy once established
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food, pollinators, traditional use.
Native to: Andean highlands, Southern Cone & Patagonia. Hardy in zones 8 to 11.
The story
Lemon verbena came from Argentina and Chile to Spain in the 1700s and became the most lemon-scented herb of French and Spanish gardens, steeped as verveine tisane after dinner; it was a Victorian favourite for sachets and finger bowls.
Planting
Full sun, drained soil, and shelter; perennial in zone 8 and up, a pot plant elsewhere. Plant in spring; it reaches 6 feet in warm climates.
Growing
Water modestly, feed lightly, and cut back hard in spring once new growth starts. It drops leaves in winter even in mild places.
Harvest and use
Pick leaves any time; dry them for tea, which keeps its scent for a year. Use fresh in desserts, syrups and fish dishes.
What to watch for
Spider mites and whitefly in pots; frost.
Safety
Medicinal uses here are shared as history, not advice. Kitchen amounts are fine for most people, but teas, tinctures and supplements can interact with medicines and aren't safe for everyone, especially in pregnancy, while breastfeeding, for children, or with liver or kidney problems. Ask a doctor or pharmacist before taking any plant as medicine.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home