How to Use Lemon Verbena in Cooking


The citrus aroma of the lemon verbena herb adds a light and refreshing flavor to teas, desserts, meats and fish. The plant is easy to maintain and the dried leaves will hold their flavor for several years. Harvest and dry your lemon verbena leaves to add a hint of lemon to many recipes, or use as a potpourri in your home.

Step 1

Line a cookie sheet with parchment paper and place your lemon verbena leaves on the cookie sheet in a single layer. Place in an oven set to the lowest temperature for 2 to 3 hours.

Step 2

Substitute an equal amount of crushed lemon verbena leaf for lemongrass or lemon zest in your recipes.

Step 3

Add two to three dried lemon verbena leaves to stews, soups and baked fish and poultry to add a lemon flavor. Remove the leaves before serving.

Step 4

Grind 10 to 12 dried leaves and mix into the sugar for your baked goods recipes. Follow the recipe as normal for an extra lemon kick.

Step 5

Add 1 to 2 tsps. crushed lemon verbena to rice or fruit salad just before serving.

Step 6

Make lemon-infused vinegar by submerging two to three leaves in your bottle.

Tips and Warnings

  • Only the leaves of your lemon verbena plant should be used in cooking.

Things You'll Need

  • Lemon verbena leaves
  • Cookie sheet
  • Parchment paper
  • Oven
  • Spice grinder


  • Old Fashioned Living: Using and Growing Lemon Verbena
  • Recipe Tips: Lemon Verbena
  • Herbal Cuisine: Lemon Verbena
Keywords: lemon verbena cooking, using lemon verbena, lemon verbena uses

About this Author

Lydia Stephens began writing professionally in 2009. She has written online for Nile Guides, and various other Web sites and has been published in "Stringing Magazine" and "Xiamen Wave." Stephens played competitive soccer for 19 years, has been weight lifting since 2007 and enjoys running, biking and sailing. She has a Bachelor of Arts in philosophy from the University of Texas.