Lippia triphylla, Lippia
citriodora, Aloysia citriodora,
Verveine citronelle or odorante, Herb Louisa, lemon scented verbena, Verbena
triphylla, and Lippia triphylla; Lemon Verbena has had many names in the past
but no matter what it is called its flavor and fragrance of lemon is second to no other
lemony herb. The flavor of Lemon Verbena is reminiscent of lemon candy, sweet with strong
lemon and no sourness.
Lemon Verbena is a fun experience. Like most herbs it has its own flavor
profile that, while very close to lemon, has an extra essence that can best
be described as an earthy freshness. Leaves and flowers can be used both
fresh and dried.
Lemon Verbena leaves can be harvested
anytime for drying. Lemon Verbena leaves are thin and dry quickly.
After cutting the leaves, they should be washed and lain flat or hung in
small batches to dry. Pick a nice dark spot with good air circulation or
cover lightly with a paper towel. Bunches can be loosely placed in paper
bags. The important thing to remember when drying any herb is to check daily
for dryness. As soon as the herbs are dry (when they crackle and crumble in
your hand) they should be placed in an air tight container out of the light.