Friday, February 22, 2013
Fresh, you can use the leaves in place of lemon zest in syrup, cakes and ice-cream. It's perennial, so it will lose it's leaves in winter and come back again in the Spring, growing into a huge, fragrant bush with pretty white flowers. Before that happens I like to cut it right back while the leaves are still fragrant and dry them in the sun for a few days before stripping them off the twigs.
The leaves store for ages without losing their scent and make lovely tea, especially when mixed with mint. A few leaves added to the bath makes it smell delicious and it can also be made into pot pourri.
Have you tried growing Lemon Verbena?