Lemon Verbena

This fragrant, deciduous shrub, a native of Chile and only known to Europe since the late eighteenth century, enjoys prolific growth during late spring and summer in any sunny, warm climate. The long, slender green leaves have a potent lemon-like perfume and refreshing flavour and should be used sparingly. They are used predominantly in desserts but are also used to make a herbal tea or tisane that is said to aid digestion. As lemon verbena leaves are rarely seen for sale, the best option is to grow a plant yourself. The leaves can be dried and stored for use when the plant is out of season — use half the specified quantity when using dried lemon verbena. Available: fresh leaves are rare (plants are available from nurseries) and dried leaves can be found in health food stores.