And while it can be a perennial in warmer climates, it isn't frost-tolerant, so it's best grown in a container that can be moved indoors for the winter if you live in a cold climate.
But be prepared - as it's a deciduous plant, it will lose its leaves over the winter! All over your floor.
They make the coop smell so good! And they're perfectly fine for the chickens to eat if they choose to.
During the growing season, lemon verbena loves full sun, rich soil and needs regular pruning, so what better reason to snip a few leaves from time to time?
But the leaves also make a really wonderful lemonade.
Homemade Lemon Verbena Lemonade
Ingredients
10-12 fresh lemon verbena leaves
2 ounces simple syrup (equal parts sugar and water heated to a boil so the sugar dissolves and then allowed to cool)
2 ounces fresh squeezed lemon juice (about 2 lemons)
Muddle the lemon verbena leaves in a shaker.
Add the simple syrup and lemon juice.
Shake and pour into a glass filled with ice.
Garnish with a slice of lemon or additional lemon verbena leaves, if desired.
Lemon Verbena Lemonade
Yield: One serving
Author: Source: Fresh Eggs Daily
prep time: cook time: total time:
Up the citrus flavor of homemade lemonade by adding some fresh lemon verbena to the recipe.
ingredients:
10-12 fresh lemon verbena leaves
2 ounces simple syrup*
2 ounces fresh squeezed lemon juice (about 2 lemons)
Lemon slice and additional leaves for garnish
instructions:
How to cook Lemon Verbena Lemonade
Muddle the lemon verbena leaves in a shaker.
Add the simple syrup and lemon juice.
Shake and pour into a glass filled with ice.
Garnish with a slice of lemon and additional lemon verbena leaves, if desired.
NOTES:
*equal parts sugar and water heated to a boil so the sugar dissolves and allowed to cool. *And add a healthy pour of vodka to make this a delicious adult beverage.
