Lemon verbena with its sugary lemon scent is an herb you’ll want to have in your garden for the fragrance and flavor. And plant it somewhere close! It’s one of those plants that release scent every time you touch the leaves.
Lemon verbena is a shrubby herb with loose, twisting branches and bright green foliage. It can grow to 6 feet tall by 8 feet wide where it is perennial (zones 8 – 11). In my zone 7 garden it stays a little more contained because I grow it in a pot that I move indoors for winter. It’s a fast grower that needs full sun and excellent drainage – too much water will rot the roots! Lemon verbena has a sweet lemon flavor – I tend to use it with desserts and as a seasoning for meat dishes, but I also love placing it near my outdoor living areas so I can enjoy its lemony scent. In fact, it was its lemony scent that led me to make this lemon verbena infused honey, and I can’t wait for you to try it.
What you’ll need
- A few stems of lemon verbena, cleaned and dried
- 1 mason jar
All it takes is a little herb-tidying. Pluck the lemon verbena leaves off of their stems, rinse them, and dry them with a paper towel. Loosely fill a mason jar with the leaves and then pour the honey over the top. While you may want to try it right away, put the jar in a cupboard for a few weeks to infuse. After two weeks strain the honey to remove the leaves.
You’ll end up with a lovely lemon-flavored honey that you can stir into tea, drizzle over nuts or cheese, or use as a sweetener.
Do you want to know more about this great herb? Jump over to the Bonnie Plants website to read about growing lemon verbena.