Lovely lemon verbena. It's zesty, zingy flavor is the stuff of foodie and fashion dream. This versatile herb has been used in cosmetics and food for centuries. How does it make it way to the world of Big Town Farmer? Via a wonderful conversation with other farmers, of course! Jonni Lynch, from Kentucky, first posed a question regarding Lemon Verbena beauty recipes. Which inspired us to do our own research on Lemon Verbena. Thanks, Jonni!

Lemon Verbena, sometimes known as Lemon Beebrush, is a perennial shrub native to Peru, Argentina and Chile, and was brought to Europe by the Spanish in the 17th century. It grows to a height of 1 to 3 metres and exudes a powerful lemony scent. It prefers full sun, a lot of water, and a light loam soil, and is sensitive to cold. The light green leaves are lancet-shaped, and its tiny flowers bloom lavender or white in August or September.

The light green leaves whirl around the stems in triple leaf formation, and its flowers bloom around August or September.  Pinch out the tips of the stems to keep the plant bushy or else it will end up leggy and produce fewer leaves. Lemon verbena is best propagated by cuttings taken in summer.  Place the cuttings in the shade and keep them well watered or they will wilt and die.

The plant suffers from few pests.  The most common are red spider mites and whitefly.  To help eradicate both of these, regularly mist and wash the leaves, especially their undersides.

If you have a plant in pots, take it inside when it becomes cold, or into a greenhouse before the frosts kill the plant off. This will help extend the growing and harvesting of your verbena.

To dry, simply pinch sprigs off the plant, and hang upside down, and tied, so that air can circulate around the plant. This preferably done away from direct light and heat, which will prematurely or excessively dry the plant out.

General Use:

Verbena oil has been used in cologne, toilet water, perfume, and soap. The Victorians had a strong penchant to use them in sachets for their closets and cabinets. They also made strong infusions of Verbena and other herbal leaves and added them to the bath.  Also, the leaves were added to cider vinegar to make a fabulous skin tonic that helps to soften and freshen the skin.

Place can place Verbena between linens to help keep them smelling sweet and add to homemade pot-pourri.

SIMPLE VERBENA POTPORRI:
7-8 dried leaves Verbena
1-2 dried lemon slices ( you can dry these on a paper towel on the window sill)
several sprigs dried lavender

Tie in cheescloth and hang inside your closet, or put into a festive bowl anyplace you feel needs subtle scent. For a much stronger scent, add these together into a pot of boiling water and smell the luscious scent filling your kitchen

SIMPLE LEMON VERBENA SOAP:
In true city style, we've substituted the heavy old fashioned lye recipes with the slightly easier-to-work with glycerin soap.

1lb Glycerin soap flakes or Castille Soap Flakes (you may shred old soap up for this)
1/4 oz Lemon or Mint Essential Oil
1 cup Purified Water
1/2 cup Lemon Verbena Tea (see recipe below)
1/2 teaspoon dried, ground Lemon Verbena leaves

Melt the glycerin or castille soap flakes in a double boiler with the lemon verbena tea water. Once the ingredients have melted, and are mixed, allow to cool until it is slightly thick/pourable. Add the essential oil and ground leaves. Stir until thoroughly mixed. Pour mixture into saran wrap lined wooden soap boxes, or plastic molds. Let harden, then cut.

A non edible use that should make lemon verbena popular in the summer months is that the growing plant repels midges, flies and other insects.  In ancient times, they were grown underneath windows and near doorways for the purpose of keeping these pests from the inside of the house and gardens.

VERBENA HAND CREAM
I call this one the City Herbal Cream because it's my landlady's homemade recipe. Being the chic city slicker she is, she's managed to find a way to add MICROWAVING into the recipe. Hey, when you're pressed for time, it's not a bad thing! Find the seseme oil and lanolin at health food stores.
3 tbsp. grated beeswax
1 tbsp. liquid lanolin
1/2 cup light sesame oil
2 tbsp. strong chamomile tea
1 tbsp. dried lemon verbena leaves
1 tbsp. coconut oil
1 teaspoon honey
1/8 teaspoon baking soda
1-2 drops lemon or lemon verbena essential oil.

Combine all ingredients EXCEPT the dried verbena leaves in a glass ovenproof container. Heat in the Microwave until all the wax and oils are melted. Do NOT boil. Pour the mixture into a jar or container and allow to cool. When mostly cooled, add in leaves and allow to cool completely. yield: 4oz.

Culinary Use

Lemon verbena has the most intense, lemon-like scent of all the lemon scented herbs.  Use the leaves for making herbal vinegars, teas and to add a refreshing zing to homemade lemonade.  They also work well with vanilla and raspberries to make a delicious ice-cream.  Partnered with lemon thyme, lemon verbena makes delicious herb butter for drizzling over steak and corn on the cob for a summer barbecue.  The leaves add a lemony flavour to fish, poultry and white meat dishes, vegetable marinades, salad dressings, jams, jellies, puddings especially fruit salads and fruit based drinks.

Here are a few we like:

LEMON VERBENA BUTTER

• 2-3  sprigs lemon verbena  (6-10 leaves each)
• 1/2  gallon water

Instructions

1. Rinse the Lemon Verbena and add leaves to a 2 quart jar of water.
2. Set in the sun, as if making sun tea.
3. Enjoy the infused favor of Lemon Verbena!

REGULAR LEMON VERBENA TEA
If you prefer not to "sun-infuse" your verbena, here is one way to make a tea of it:

12-14 leaves lemon verbena
Hot Water

Instructions
Heat tea kettle of water. Pour hot water into a pitcher of verbena leaves. Steep 20 minutes. Add 4 or 5 teaspoons sugar, and honey to taste. Enjoy!

LEMON VERBENA JAM
This is a zinger of a different jam!
2 cups packed, chopped
lemon verbena leaves
6 strips (1/2 x 3 inches) lemon zest
2 1/4 cups water
1/4 cup freshly squeezed juice
4 cups granulated sugar
3 ounces liquid pectin

Put the lemon verbena leaves, lemon zest and water into a medium saucepan. Bring to a boil over moderate to high heat, then turn down the heat to simmer and cover the pan. Cook for 15 minutes, then remove the pan from the heat and allow to stand, covered, for several hours.

Pour the infusion through a strainer into a large, deep saucepan. Press or pinch on the leaves to extract all flavor, then discard the leaves and zest. Stir in the lemon juice and sugar and bring to a full boil over high heat. Add the pectin and return to a full boil, stirring constantly. Continue to boil for 2 minutes, stirring.

Remove from the heat and skim the foam, if necessary. Ladle the jelly into hot sterilized jars. Seal with new lids and metal rings. This subtly flavored jelly is good with scones or toasted brioche, or in the center of thumbprint butter cookies.

(Makes five 6-ounce jars)

We hope you enjoy the lemony lunacy of the above! Happy Summer!