Aloysia triphylla

Aloysia triphylla, or lemon verbena, is an aromatic plant, whose leaves emit a very pleasant lemon scent in infusions or in desserts. Not very hardy, this undershrub can be grown in a pot or in open ground depending on the climate. Plant in May-June and harvest from June to October.

Lemon verbena belongs to the Verbenaceae family. It is an undershrub native to South America. It reaches a height of 1m (3ft). It is an aromatic and medicinal plant, with long, narrow leaves and small white flowers appearing during summer. Its foliage emits a very pleasant lemon scent in infusions and is ideal for repelling mosquitoes in summer.

Not very hardy, it can be grown in open ground in regions with mild winters. In cooler regions, grow it in pots which can be overwintered indoors.

The fresh or dried leaves can be used to make infusions, which are known for their soothing and digestive properties. Unlike the officinal verbena, lemon verbena also flavours desserts or liqueurs thanks to its lemon scent. It can also be used to make potpourris.

Harvesting: Leaves are harvested from June to October by cutting the stems. Regular harvesting promotes new shoots.

Storage: Leaves can be used fresh or dried. For drying, hang bunches of stems upside down in a dry and airy place. Then store them in airtight jars.

Gardener's tip: To remain moist in summer, we recommend mulching the soil with thin successive layers of clippings, mixed, if possible, with dead leaves. This will also protect the plant over winter. It has the additional bonus of reducing weeding.