But I think this humble woody herb deserves a lot more love than it has gotten. These days, it’s finally gaining the recognition it deserves as an ingredient, not only in desserts but to flavor savory dishes, as well.

As a result, it’s popping up in more and more home herb gardens – not to mention on many restaurant menus and in their gardens out back.

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Baked into bread, whipped into ice cream, baked with chicken, grilled with octopus, or simmered in a curry, this lemony wonder can do it all. Plus, it’s still perfect for all those classic uses in tea, potpourri, soap, and lotions.

It’s hardier than many people realize and rarely succumbs to pests or diseases. Whether you grow it in a container or right in the ground, it’s a versatile shrub that gives and gives, without asking for much in terms of maintenance.

I don’t know about you, but sometimes straight lemon juice is too harsh for use in some of the recipes I’m cooking up.

A little subtlety is in order with certain fish dishes, chicken recipes, and desserts. If you’ve ever encountered that problem, you’re going to love this garden gem, so let’s dig right in.

What Is Lemon Verbena?

Aloysia triphylla, also known as A. citriodora, originated in tropical parts of South America, including Argentina, Chile, Paraguay, Peru, and Uruguay. Today, it’s an herbal favorite across the globe.

You might also see this plant called lemon beebrush in English-speaking regions, and in

plants soil seeds lemon herbs garden home Kristine Lofgren Argentina Peru Chile