Lemon Verbena – Live Starter Plants | Intensely Fragrant Culinary Herb, Container & Garden (Aloysia citriodora)

Lemon Verbena (Aloysia citriodora, syn. Aloysia triphylla, Lippia citriodora) is the most intensely lemon-scented plant in the herb garden — far more concentrated in fragrance than lemon balm or lemongrass, with a fresh, clean, earthy citrus character that is impossible to replicate. Native to Argentina and Chile, this semi-hardy perennial herb has been prized since Victorian times for its culinary, aromatic, and medicinal uses. Ships as 2 live starter plants, ready to pot up or plant out. Excellent for containers, herb gardens, and landscape borders.

Named after Princess Maria Louisa, wife of King Carlos IV of Spain, Lemon Verbena was one of the most fashionable herbs of the 19th century — and once you experience its fragrance, you’ll understand why.

Plant Highlights

• Fragrance: Powerfully lemon-scented — the strongest lemon fragrance of any herb
• Height: 2–4 feet in containers and cooler climates; up to 10–15 feet in tropical conditions
• Flowers: Small lilac and white blooms in spring — attractive to bees and pollinators
• Foliage: Narrow, lance-shaped, bright green leaves with oil glands on the underside that release fragrance when touched
• Hardiness: Zones 8–11 as a perennial; grow as an annual or overwinter indoors in cooler zones
• Container friendly: Excellent in pots, window boxes, and raised beds
• Ships as: 2 live starter plants

Culinary Uses

Lemon Verbena’s flavor profile is best described as bright lemon with an earthy, herbal depth — it adds a dimension that fresh lemon juice alone cannot replicate. Use leaves fresh or dried:

• Herbal teas and infusions — fresh or dried
• Baked goods: lemon cakes, shortbreads, custards, and sorbets
• Dessert syrups, cocktails, and lemonades
• Salad dressings, marinades, and vinaigrettes
• Stuffings for roasted poultry and fish
• Potpourri and sachets — leaves retain their scent beautifully when dried

Growing Guide

• Light: Full sun to partial sun — at least 6 hours of direct sun daily for best oil production and fragrance. Insufficient light results in tall, spindly growth.
• Soil: Rich, fertile, well-draining soil. Amend heavy clay soils with organic matter, or plant in raised beds or containers with drainage holes.
• Water: Water moderately, especially in summer. Allow soil to dry slightly between waterings — Lemon Verbena does not like consistently wet feet.
• Fertilizer: Apply a balanced organic fertilizer once a month in spring and summer. Avoid over-fertilizing — excess nitrogen reduces aromatic oil production. Well-prepared soil may not require additional feeding.
• Spacing: 12–18 inches apart in garden beds.
• Pruning: Prune regularly to encourage bushy, compact growth and prevent legginess. Cut back hard in early spring before new growth emerges.

Overwintering

• In Zones 8–11, Lemon Verbena is reliably perennial and may lose its leaves in winter but will resprout in spring.
• In Zones 7 and below, bring container plants indoors before first frost. Keep in a cool, bright location and water sparingly through winter. Do not discard if it drops all its leaves — it is simply dormant and will regrow.

Harvesting & Drying

• Harvest leaves anytime during the growing season.
• For drying, cut stems, wash leaves, and lay flat or hang in small bunches in a warm, airy spot out of direct sun. Leaves are thin and dry quickly.
• Store dried leaves in airtight containers away from light — fragrance and flavor hold well for up to a year.