 
A beautiful, inviting fragrance accompanies this lovely and captivating herb. Originating in Chile and Peru, this plant is happiest when spending at least 6 hours per day in the sunshine. A bright, cheery kitchen windowsill is a perfect location, also protecting the cold-sensitive leaves from any air below 40 degrees (F).
This versatile and pleasant plant has also been known to make its way into potpourris, perfumes, soaps, and various other areas of the home, thus proving it is not limited to the kitchen alone.
Lemon Verbena is often used in herbal teas, in place of lemon zest in recipes, and combined with sugars to add a delicate, yet distinct zing to baked goods. Lemon Verbena’s leaves tend to be rather tough, thus requiring a fine mincing before becoming an addition to a recipe. Whole leaves can be used for flavor and aroma, provided they are removed from the infused dish prior to serving. It is also unique in its ability to retain scent and flavor once dried.
For a relaxing, and perhaps even therapeutic herbal tea, try this simple brew:
4 cups water
1/2 cup fresh lemon verbena leaves, torn
1/4 cup rose hips
honey to taste
Bring water to a boil in a tea kettle or saucepan. Reduce heat to a simmer, adding lemon verbena leaves and rose hips. Remove from heat and allow to steep for about 15 minutes. Return to a simmering heat for an additional 1 minute. Pour into tea cups or mugs, then sweeten subtly with honey, and sip! Â
