This perennial does well in both cold- and warm-weather climates. In colder areas, situate it in pots (near your favorite patio chair to best enjoy the scent), and move indoors to overwinter. It enjoys full sun and well-drained soil.
Lemon verbena packs a wallop flavoring teas and syrups or infused in milk; it also pairs well with tangy ingredients. Chop the coarse leaves very fine when used fresh, or strain them out when cooked in liquids. The leaves from this plant can grow up to 4 inches; use the smaller ones for cooking. Combine finely chopped leaves with sugar, then store to create a lemon-infused sugar for baking and for syrups and teas.
Lemon Verbena Granita has a subtle lemon perfume. Double the pleasure with Limoncello Cream. Find the recipe here.