Also known as “lemon beebrush,” lemon verbena has a delicious citrus scent; long, pointed green leaves; and pale lavender, bell-shaped blossoms. Its leaves can be used in everything from tea to potpourri, from savory dishes to the most delicate pastries and desserts.

Try infusing lemon verbena into ice cream bases, pastry creams, and simple syrup. Alternately, add a chiffonade of lemon verbena leaves to salads or as a garnish on cold summer soups, like white gazpacho or cucumber dill soup. Lemon verbena can even be added to marinades for chicken or fish, or used in cocktails, like mojitos, in place of or in addition to mint. And don’t forget—a big bouquet of lemon verbena sprays in a glass vase makes any dining room look good and smell even better.

The aroma of lemon verbena is believed to calm worries by relaxing both mind and body. A sachet filled with lemon verbena and tucked beneath the pillow is said to help even the worst insomniacs fall asleep, and a cup of lemon verbena tea soothes the soul.

Lemon verbena is usually generated from cuttings. In late spring, trim a six-inch length of stem from near the base of the plant. Strip off the leaves from the lower three inches, and plant cuttings in seeding pots filled with vermiculite. Once roots form, lemon verbena seedlings can be replanted out of doors in a sunny spot of well draining soil. Lemon verbena plants will not survive a frost, so be sure to bring your plants back in doors when the weather gets chilly so that you can enjoy the warming aroma of lemon verbena tea well into the winter months.

Because of its uniquely sweet lemon scent, lemon verbena is used in lotions, perfume, candles, air fresheners, and soaps.