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Lemon verbena has both culinary and medicinal uses, thanks to its strong lemon scent and flavor. It can be used in cooking to flavor fish, poultry, and desserts, as a tea for digestion and relaxation, or in non-culinary applications like perfumes and soaps. For culinary uses, you can add it to teas, baked goods, and marinades, or even create infused sugars and oils.
Culinary uses
Herbal teas:
Steep fresh or dried leaves in hot water for a lemon-flavored tea to enjoy hot or iced.
Infused sugars and oils:
Combine leaves with sugar and let it sit overnight to create a lemony sugar for baking, or infuse oil for dressings.
Baked goods:
Add fresh or dried leaves to cookies, cakes, and quick breads for a bright flavor.
Savory dishes:
Use as a substitute for lemon zest in marinades for fish and poultry, or add to salad dressings and soups.
Desserts and jams:
Incorporate into custards, ice cream, jellies, and fruit jams.
Beverages:
Muddle fresh leaves for cocktails, lemonade, or to flavor seltzer and cola.
Medicinal and other uses
Digestive aid:
Traditionally used in tea to soothe indigestion and upset stomachs due to its antispasmodic properties.
Stress and anxiety relief:
It has a calming effect and is used in traditional remedies for nervous tension.
Soothing symptoms:
Teas may help relieve symptoms associated with colds, such as fevers and congestion.
Fragrance:
The essential oils are used in perfumes, soaps, air fresheners, and lotions.
Topical applications:
Can be used in homemade creams for its anti-inflammatory properties, but be cautious with topical applications and never ingest essential oils.
Tips for using lemon verbena
Use fresh leaves for brighter flavors and dried leaves for longer storage.
For cooking, choose the larger, mature leaves, which have a rough texture that makes them great for infusing and can be removed before serving.
For culinary uses where the leaves are eaten, use the softer, younger leaves.
The plant's essential oils are most potent in the morning, after the dew has evaporated.