15 Lemon Verbena Uses
Discover Lemon Verbena: 15 Unique Uses
Lemon Verbena (Aloysia citrodora) is an aromatic herb that tastes like fresh lemons without the sourness. It has benefits for sleep and digestion, and its fragrance can help repel mosquitoes. A must-have in any herbal garden, lemon verbena plants will attract beneficial pollinating insects and can be harvested and dried to use as an herbal medicine.
As both an herbal remedy and cooking ingredient, lemon verbena has remarkable versatility. The leaves are long and narrow, packed with essential oils that release their invigorating scent with just a gentle touch. You may notice that most of our suggested uses for lemon verbena do not require you to expose the leaves to prolonged heat. This is because the lemony fragrance and taste (as well as some of the benefits) are due to lemon verbena’s high essential oil content, and these essential oils can be destroyed by high temperatures.
Here is a list of 15 creative ways to use lemon verbena:
1. Lemon Verbena Brewed as a Hot Herbal Tea
A warm cup of lemon verbena tea is undeniably delicious. It can help you wind down or digest a heavy meal. You can also try adding herbs like burdock root or oat straw to your brew for targeted health benefits.
How to Make Hot Lemon Verbena Tea
Ingredients:
1 teaspoon of dried lemon verbena leaves
1 cup of boiling water
(Optional) Honey or sweetener of choice
(Optional) A slice of lemon for added zest
Instructions:
Prepare the Leaves: Measure out about a teaspoon of dried lemon verbena leaves per cup of water. If you’re adding any other herbs, measure out those too.
Boil the Water: Bring a pot of water to a rolling boil.
Steeping: Place the lemon verbena leaves in a tea infuser or directly into your teapot or mug. Pour the boiling water over the leaves. If you're using an infuser, ensure that the leaves are fully submerged.
Wait Patiently: Allow the leaves to steep for 15-30 minutes. The longer you let it steep, the stronger the flavor will be.
Remove the Leaves: Remove the leaves or infuser from the water. If you've placed the leaves directly into the pot or mug, you can strain the tea into another cup.
Add Sweetener (Optional): If you like your tea a bit sweet, stir in honey or your sweetener of choice while the tea is still warm.
Garnish (Optional): Add a slice of lemon for extra citrus flavor and a nice visual touch.
2. Lemon Verbena Infused Water or Cold Brew Tea:
Lemon verbena-infused water or cold brew tea is a great way to cool off in the summer and still reap the benefits of hot herbal tea. Perfect for hot summer days, hydrating after a workout, or just spicing up your daily water intake, this cold brewed tea is as beneficial as it is delicious.
How to Make Cold Lemon Verbena Tea
Ingredients:
A handful of dried lemon verbena leaves
1 liter (about 4 cups) of cold water
(Optional) Fresh fruit slices such as lemon, lime, or cucumber
(Optional) Ice cubes
(Optional) Sweetener of choice
Instructions:
1. Combine Ingredients: Place the lemon verbena leaves into a large pitcher. Feel free to gently crush the leaves between your fingers before adding them to release more of their essential oils and flavor.
2. Add Water: Pour the cold water over the leaves. If you want to enhance the flavor further, add a few slices of fresh fruit like lemon, lime, or cucumber.
3. Chill: Let the water sit in the refrigerator for at least 6 hours. For a more intense flavor, you can let it infuse overnight.
4. Serve: Pour your cold brewed tea into a glass over ice cubes. Garnish with a sprig of fresh lemon verbena or a slice of lemon.
3. Use Lemon Verbena in Cocktails for a Unique Taste
Try upgrading classic cocktails by using lemon verbena as a flavoring ingredient. You can make a lemon verbena infused gin and tonic by flavoring the gin with dried lemon verbena leaves. Simply let the leaves steep in the gin for a few hours, or for as long as a few days, to impart the citrusy taste of lemon verbena. When ready to serve, strain your infused gin and mix it with tonic water, then garnish your drink with a lemon or lime twist for an extra burst of freshness.
4. Infuse Vinegar With Lemon Verbena and Use It in Salads, Sauces, and Marinades
Try making apple cider vinegar infused with lemon verbena. You can use it as an ingredient in sauces, marinades, and salad dressings to add a tangy punch. It has subtle citrus undertones that pair well with dill and whole grains. Infused vinegar is surprisingly easy to make and can elevate your meals with minimal effort.
Ingredients:
A tablespoon of dried lemon verbena leaves
2 cups apple cider vinegar
(Optional) Any additional dried herbs and spices that you would like to include - chilli peppers, dried garlic, dill, seaweed
A clean glass jar with a tight-fitting lid
Instructions:
1. Combine Ingredients: Place the lemon verbena leaves into the clean glass jar. If you're adding any additional dried herbs, include them now.
2. Add Vinegar: Pour the apple cider vinegar over the lemon verbena leaves, ensuring that all the leaves are fully submerged.
3. Steep: Seal the jar with its tight-fitting lid and place it in a cool, dark place. Let it steep for at least 2-3 weeks to allow the flavors to infuse fully. Shake the jar gently every few days to help the process.
4. Strain: After the vinegar has infused, strain it through a fine-mesh sieve or cheesecloth to remove the leaves and any sediment. Transfer the strained vinegar back into a clean glass jar or vinegar bottle.
5. Store: Store the infused vinegar in a cool, dark place. It should keep well for several months.
5. Make Lemon Verbena Sorbet
Lemon verbena sorbet is a light and refreshing dessert that combines the distinctive flavor of lemon verbena with the cool, icy texture of sorbet. It’s a simple and elegant way to cleanse the palate after a meal and to satisfy your sweet tooth.
Ingredients:
1 1/2 cups water
1 cup granulated sugar
1/2 cup dried lemon verbena leaves
1 cup freshly squeezed lemon juice (about 4-5 lemons)
1 tablespoon lemon zest
1/4 cup light corn syrup or agave syrup
Instructions:
1. Prepare the Simple Syrup: In a medium saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Remove from heat.
2. Infuse the Lemon Verbena: Add the lemon verbena leaves to the hot simple syrup. Allow them to steep for about 20-30 minutes, or until the syrup cools to room temperature. This will infuse the syrup with lemon verbena’s distinctive citrusy flavor.
3. Strain the Syrup: After the syrup has infused, strain it through a fine-mesh sieve to remove the lemon verbena leaves. Press down on the leaves with a spoon to extract as much flavor as possible.
4. Mix with Lemon Juice and Zest: In a large bowl, combine the infused syrup with the freshly squeezed lemon juice, lemon zest, and corn syrup or agave syrup. Stir well to combine.
5. Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
6. Churn the Sorbet: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the sorbet reaches a smooth, soft-serve consistency.
7. Freeze Until Firm: Transfer the churned sorbet to an airtight container and freeze for at least 2-3 hours, or until firm. If the sorbet becomes too hard, let it sit at room temperature for a few minutes before scooping.
6. Brighten Your Breakfast With Lemon Verbena Jelly
Lemon verbena jelly is a fragrant and delicious preserve that can be enjoyed on toast, scones, or used as a glaze for cakes and pastries. With its vibrant citrus notes, this jelly is also a fantastic gift for friends and family.
Ingredients:
2 cups water
1 tablespoon grated lemon zest
1/4 cup freshly squeezed lemon juice (from about 1-2 lemons)
3 1/2 cups granulated sugar
1 (3 oz) pouch liquid pectin
Instructions:
1. Prepare the Lemon Verbena Infusion: In a medium saucepan, bring the water to a boil. Next, remove from heat and add the lemon verbena leaves. Cover and let steep for about 30 minutes, or until the water takes on a strong lemon verbena aroma.
2. Strain the Infusion: Strain the mixture through a fine mesh sieve or cheesecloth to remove the leaves, pressing down to extract as much liquid as possible. Discard the leaves and set the strained infusion aside.
3. Combine Ingredients: In a large pot, combine the lemon verbena infusion, lemon zest, lemon juice, and sugar. Stir well to dissolve the sugar.
4. Boil the Mixture: Bring the mixture to a boil over medium-high heat, stirring constantly. Once it reaches a rolling boil (that cannot be stirred down), add the liquid pectin.
5. Return to a full rolling boil and continue to boil for exactly 1 minute, stirring constantly.
6. Test for Set: To check if the jelly is set, use the spoon test. Dip a cold metal spoon into the boiling jelly. If the jelly forms drops that sheet together off the spoon, it is ready. If not, continue boiling for another minute and test again.
7. Fill Jars: When the jelly is ready, carefully ladle the hot jelly into the jars. Wipe the rims clean with a damp cloth.
8. Cool and Store: Allow the jars to cool completely at room temperature.
9. Refrigerate: Store the sealed jars in a your refrigerator or share with friends and family.
7. Use Lemon Verbena to Make Natural Potpourri
Making a natural potpourri with dried lemon verbena is a straightforward and rewarding craft project. You can customize it with your favorite dried flowers, herbs, and spices to make a unique blend that reflects your personal style and seasonal preferences. Try adding ingredients like roses, lavender flowers, cinnamon sticks, orange peel, or whole cloves. Potpourri acts as a natural air freshener without the need for synthetic chemicals, making it an eco-friendly choice.
8. Make a Relaxing Lemon Verbena Bath Soak
A lemon verbena bath soak combines the soothing properties of epsom salts and warm water with the relaxing and calming aroma of lemon verbena. This bath soak can help alleviate stress, relax sore muscles, and help you calm down after a long day. It’s easy to make and can transform your ordinary bath into a luxurious spa-like experience.
Ingredients:
1 cup Epsom salts
1/2 cup powdered milk
1/2 cup dried lemon verbena leaves
10-15 drops lemon essential oil (optional for enhanced citrus aroma)
A clean jar or container for storage
Instructions:
1. Mix the Dry Ingredients: In a large mixing bowl, combine the Epsom salts, powdered milk and lemon verbena. Stir well to ensure they're evenly mixed.
2. Add Essential Oils: If you’re using lemon essential oil, add 10-15 drops to the mixture. Stir thoroughly to distribute the essential oil evenly among the salts.
3. Store the Mixture: Transfer the bath soak mixture to a clean jar or container with a tight-fitting lid. Store in a cool, dry place until ready to use.
How to Use Your Lemon Verbena Bath Soak:
1. Draw a Warm Bath: Fill your bathtub with warm water. The water temperature should be comfortable but not too hot, as excessively hot water can dry out your skin.
2. Add the Bath Soak: Add a generous handful (about 1/2 cup) of the lemon verbena bath soak mixture to the running water to help it dissolve evenly.
3. Stir the Water: Use your hand to stir the water, ensuring that the salt is fully dissolved.
4. Soak and Relax: Immerse yourself in the bath and soak for at least 20-30 minutes to allow the soothing properties to work their magic. Close your eyes, take deep breaths, and enjoy the relaxing, citrusy aroma of lemon verbena.
9. Use Lemon Verbena as an Ingredient in Homemade Soap Bars
Homemade soap enriched with lemon verbena offers a refreshing and aromatic shower experience that can invigorate your senses and leave your skin feeling soft and clean. The scent of lemon verbena acts as a natural mosquito repellant, making it a great soap to bring camping or to use before a hike.
10. Use Lemon Verbena for Making Bug Repellant
Creating your own natural bug repellent using lemon verbena is not only cost-effective but also allows you to avoid the harmful chemicals found in many commercial products. Homemade bug repellent can be used to keep mosquitoes, flies, and other pesky bugs at bay, both indoors and outdoors.
11. Use Lemon Verbena to Flavor Your Kombucha and Water Kefir
Kombucha and water kefir are both excellent ways to add more probiotics to your diet, and you can enhance their benefits further by adding lemon verbena during the secondary fermentation stage. Lemon verbena supports digestive health by helping to relieve gas and bloating, and its flavor combines well with other herbs such as rosehip and ginger root.
12. Make Ice Cream Sandwiches Using Lemon Verbena
Creating amazing lemon verbena ice cream sandwiches involves two main components: homemade lemon verbena ice cream and your choice of homemade or store-bought cookies. We recommend using either a plain oatmeal cookie or a shortbread cookie for this. Let's break down the process to create these refreshing and delectable treats.
Ingredients for Lemon Verbena Ice Cream:
1 cup whole milk
1/2 cup granulated sugar
1/2 cup of dried lemon verbena
2 cups heavy cream
1/2 teaspoon vanilla extract
6 large egg yolks
(Optional) Zest of one lemon for added citrus flavor
Cookies:
You can use your favorite cookie recipe or a store-bought option. Sugar cookies, shortbread cookies, or oatmeal cookies work wonderfully with lemon verbena ice cream.
Instructions:
Making the Lemon Verbena Ice Cream:
1a. Prepare the Lemon Verbena Infusion: In a medium saucepan, combine the whole milk and granulated sugar. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
1b. Remove the saucepan from heat and add the lemon verbena leaves. Let the mixture steep for about 30 minutes to infuse the milk with the lemon verbena flavor.
1c. After steeping, strain the mixture through a fine-mesh sieve to remove the leaves. Press gently on the leaves to extract as much flavor as possible.
Create the Ice Cream Base:
2a. In a large mixing bowl, whisk together the egg yolks until smooth and slightly lightened in color.
2b. Slowly pour the warm lemon verbena-infused milk into the egg yolks, whisking constantly to avoid curdling the eggs. Once combined, return the mixture to the saucepan.
2c. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil.
Combine with Cream and Vanilla:
3a. Pour the thickened mixture through a fine-mesh sieve into a clean mixing bowl.
3b. Stir in the heavy cream, vanilla extract, and lemon zest (if using). Mix well to combine.
3c. Cover the bowl and refrigerate the mixture for at least 4 hours, or until thoroughly chilled. For best results, let it chill overnight.
Churn the Ice Cream:
4a. Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.
4b. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Assembling the Lemon Verbena Ice Cream Sandwiches:
Prepare the Cookies: If you're making cookies from scratch, prepare and bake them according to your recipe. Allow the cookies to cool completely before assembling the sandwiches. If using store-bought cookies, make sure they are fresh and at room temperature.
Assemble the Sandwiches:
6a. Remove the lemon verbena ice cream from the freezer and let it sit for a few minutes to soften slightly.
6b. Scoop a generous portion of ice cream onto the flat side of one cookie. Gently press another cookie on top, flat side facing down, to create a sandwich.
6c. Repeat the process until all the ice cream sandwiches are assembled.
Freeze to Set:
7a. Place the assembled ice cream sandwiches on a baking sheet lined with parchment paper.
7b. Freeze for at least 1 hour to allow the sandwiches to firm up.
Serve and Enjoy:
Serve the lemon verbena ice cream sandwiches directly from the freezer for a refreshing and delightful treat.
13. Use Lemon Verbena and Fennel to Cure an Upset Tummy
Lemon verbena and fennel both have benefits when it comes to alleviating an upset stomach. Combined, they are calming and can help relax the muscles of the digestive system, as well as provide relief from bloating and gas. Try this simple herbal tea blend to help settle your stomach naturally.
Ingredients:
1 tablespoon dried lemon verbena leaves
1 teaspoon fennel seeds
2 cups water
(Optional) Honey or a sweetener of choice, to taste
Instructions:
1. Prepare the Ingredients: Measure out the appropriate amount of both herbs. If you want to enhance the flavor of the fennel seeds, lightly crush them with the back of a spoon or a mortar and pestle to release more of their essential oils.
2. Boil the Water: Bring 2 cups of water to a rolling boil in a saucepan.
3. Add the Ingredients: Once the water reaches a boil, add the lemon verbena leaves and fennel seeds to the saucepan.
4. Steep: Remove the saucepan from heat and cover it. Allow the herbs to steep for 15-30 minutes, ensuring their beneficial compounds are extracted.
5. Strain and Sweeten: Strain the tea into a cup using a fine-mesh sieve or tea strainer to remove the leaves and seeds. If you like, add honey or your preferred sweetener to taste. Stir well to dissolve.
6. Serve: Drink the tea while it’s warm for the best soothing effects. Sip slowly and relax to let this blend work its magic on your upset tummy.
14. Feed Your Skin by Using Lemon Verbena-Infused Body Cream
Making your own lemon verbena-infused body cream allows you to enjoy the smell of lemon verbena while moisturizing and nourishing your skin. This recipe combines natural ingredients to make a rich, hydrating cream that’s perfect for daily use.
Ingredients:
1/2 cup shea butter
1/4 cup cocoa butter
1/4 cup coconut oil
1/4 cup sweet almond oil (or jojoba oil)
1/4 cup aloe vera gel
1 tablespoon beeswax pellets (for added thickness and stability)
1 tablespoon vitamin E oil (optional, acts as a preservative and skin healer)
2 tablespoons of dried lemon verbena
10-15 drops lemon essential oil (for enhanced fragrance)
Instructions:
1. Infuse the Oils:
1a. In a double boiler or a heatproof bowl over a pot of simmering water, gently heat the sweet almond oil (or jojoba oil) and add the dried lemon verbena leaves.
1b. Let the mixture heat gently for about 30 minutes, allowing the oil to become infused with the lemon verbena essence. Stir occasionally.
2. Strain the Oil:
After 30 minutes, strain the oil through a cheesecloth or fine-mesh sieve to remove the lemon verbena leaves. Set the infused oil aside.
3. Melt the Butters and Wax:
In the same double boiler setup, combine the shea butter, cocoa butter, coconut oil, and beeswax pellets. Heat gently, stirring occasionally, until all the ingredients are fully melted and combined.
4. Combine and Blend:
4a. Remove the melted mixture from heat and allow it to cool slightly. Add the infused sweet almond oil (or jojoba oil) and vitamin E oil (if using) to the melted mixture. Stir well to combine.
4b. Once the mixture has cooled a bit more but is still liquid, add the aloe vera gel and lemon essential oil. Stir thoroughly to incorporate.
5. Whip the Cream:
Transfer the mixture to a mixing bowl. Using an electric mixer, whip the mixture until it becomes creamy and fluffy. This process can take a few minutes. Whipping helps to incorporate air, making the cream light and easy to apply.
6. Cool and Store:
Transfer the whipped body cream to clean, sterilized jars or containers with tight-fitting lids. Allow the cream to cool completely before sealing the jars. Store in a cool, dark place, or in the refrigerator.
15. Use Lemon Verbena to Make a Raw Vegan Cheesecake
This raw vegan lemon verbena cheesecake is a delightful and guilt-free dessert that’s perfect for any occasion. It's creamy, zesty, and bursting with fresh flavors, making it a crowd-pleaser even among non-vegans.
Ingredients:
For the Crust:
1 cup raw almonds or walnuts
1 cup Medjool dates, pitted
1/4 cup shredded unsweetened coconut
1 tablespoon coconut oil
Pinch of sea salt
For the Filling:
2 cups raw cashews, soaked overnight or for at least 4 hours and drained
2 tablespoons of dried lemon verbena leaf, soaked overnight in 1/2 cup of water (not drained)
1/2 cup freshly squeezed lemon juice (from about 2-3 lemons)
1/3 cup coconut oil, melted
1/4 cup maple syrup or agave nectar
1 teaspoon lemon zest
1 teaspoon vanilla extract
Instructions:
Prepare the Crust:
1. Process the Ingredients: In a food processor, combine the raw almonds (or walnuts), pitted dates, shredded coconut, coconut oil, and a pinch of sea salt. Pulse until the mixture is well combined and sticky but still has some texture.
2. Press into Pan: Line the bottom of a springform pan or a pie dish with parchment paper. Press the crust mixture evenly into the bottom of the pan to form a solid base. Set aside.
Prepare the Filling:
1. Blend the Base: In a high-speed blender or food processor, combine the soaked and drained cashews, soaking liquid from the lemon verbena (discard the leaves), freshly squeezed lemon juice, melted coconut oil, and maple syrup (or agave nectar). Blend until completely smooth and creamy.
2. Add Flavor: Add the lemon zest and vanilla extract to the blender. Blend again until well incorporated.
3. Taste and Adjust: Taste the filling and adjust the sweetness or lemony flavor if necessary, adding more maple syrup or lemon juice to suit your preference.
Assemble the Cheesecake:
1. Pour the Filling: Pour the lemon verbena cashew filling over the prepared crust, spreading it out evenly with a spatula.
2. Smooth the Top: Tap the pan lightly on the counter to remove any air bubbles and to level the top.
3. Chill to Set (Refrigerate or Freeze): Cover the pan with plastic wrap or a lid and place it in the refrigerator for at least 4 hours, or until the cheesecake is set and firm. For a quicker set, you can place it in the freezer for about 2-3 hours.
An Important Note About Serving Temperature: If frozen, let it sit at room temperature for about 15 minutes before slicing to soften slightly.
Serve and Garnish:
Slice and Serve: Remove from the pan, slice, and serve. Garnish with additional lemon zest or fresh berries.