Here are a few lemon verbena uses, from my guest, Sausan.

Lemon verbena leaves are used to add lemon flavor to vegetable marinades, fish and poultry dishes, salad dressings, puddings, jams, Greek yogurt, and beverages. The plant is also used to make lemon verbena tea wherein the leaves are dried and steeped.

Cooks have found lemon verbena’s bouquet offers an alternative to other lemony flavors such as lemongrass or lemon balm. In taste, it’s closest to lemon zest but with a stronger aroma. The leaves and edible flowers turn up in martinis, ice cream, syrups, sun teas, pesto, salad dressing.

Lemon verbena has been used as a medicinal plant for centuries to stop muscle spasms, as a fever reducer and sedative, for indigestion, and to increase appetite, among other indications. Research regarding its medicinal use is limited. The leaves and flowering tops are used in teas and as beverage flavors.

Thanks for watching my latest video on Lemon Verbena! Please like and share it with your friends and leave a comment with a recipe if you have one. – Kaye

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