How to Use Lemon Verbena


There are many ways to use the lemon verbena you harvest from your garden. Lemon Verbena is often used to replace lemon zest in recipes. The plant is a member of the mint family, but it has a lemony sent and taste. It can also be used in cooking along with your other herbs. Lemon verbena aids digestion and soothes the nerves. It's healthy for your skin and hair, and can be used to make your homemade personal care products.

Step 1

Mince six fresh lemon verbena leaves to each cup of sugar in your sugar bowl. Mix the cut leaves evenly through your sugar. Add the sugar to your baked good recipes such as muffins or fruit, or use sprinkle it over the top of cookies to make lemony sugar cookies.

Step 2

Boil 1 cup of water. Put 3 tablespoons of fresh lemon verbena in a tea ball and let it steep in the water for an hour. Remove the tea ball, and use the mixture as a hair rinse.

Step 3

Mix a one to two pinches of fresh or dried lemon verbena with other herbs such as mint or rose hips in a tea ball. Boil 1 cup of water, and steep the herbs for a few minutes to make a soothing tea. Lemon verbena has a strong taste, so a pinch is adequate when consuming this herb.

Step 4

Use a pinch of fresh or dried lemon verbena with other cooking herbs to spice up your meat and vegetable dishes, soups or other meals. The herb will add a lemony taste to your meals.

Things You'll Need

  • Dried lemon verbena leaves
  • Sugar
  • 2 cups water
  • Mint
  • Rose hips


  • Thinkquest Library: Lemon Verbena
  • Superb Herbs: Lemon Verbena
  • Old Fashioned Living: Using and Growing Lemon Verbena

Who Can Help

  • Lemon Verbena Recipes
  • Harvesting and Drying Lemon Verbena
Keywords: mint family, lemon zest substitute, medicinal plants

About this Author

Based in Ann Arbor, Michigan, Robin Coe has reported on a variety of subjects for over 15 years. Coe is the former publisher of the politics and art magazine Flesh from Ashes. She has worked to protect water and air quality. Coe holds a Bachelor of Science in journalism with a double-major in international politics from Bowling Green State University.