Commonly known as Lemon Verbena, is a perennial shrub belonging to the Verbenaceae family.
Leaves: The leaves are lance-shaped, bright green, and emit a strong lemon fragrance when crushed. They are often used for their aromatic properties.
Stems: Woody stems that may become more pronounced as the plant matures.
Flowers: Small, tubular, pale purple to white flowers arranged in clusters. While the flowers are not as showy as the foliage, they contribute to the plant's overall appearance.
Culinary: Lemon verbena leaves are used to flavor a variety of culinary dishes, desserts, teas, and beverages. The strong lemon flavor makes it a popular choice for adding a citrusy touch to recipes.
Aromatic: The plant is valued for its aromatic qualities. The leaves are often used to make herbal teas, potpourris, or infused into oils and vinegar.
Soil: Well-drained, fertile soil is preferred. Lemon verbena can tolerate a range of soil types.
Watering: Keep the soil consistently moist, especially during dry periods. Adequate water is crucial for optimal growth.
Sunlight: Full sun is ideal for lemon verbena. It thrives in warm and sunny conditions.
Hardiness: Lemon verbena is sensitive to cold temperatures and may be grown as a perennial in warmer climates. In colder regions, it may be treated as an annual or brought indoors during the winter.
Regular pruning helps maintain a compact shape and encourages bushier growth. It is often pruned in spring to remove dead or woody growth.
Harvest leaves as needed for culinary or aromatic purposes. The leaves are most aromatic just before the plant flowers.
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