'Verbena - Lemon'
Aloysia citrodora

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Lemon verbena is a perennial shrub or subshrub growing to 2–3 metres (7–10 ft) high. The 8-centimetre-long (3 in), glossy, pointed leaves are slightly rough to the touch and emit a strong lemon scent when bruised (hence the Latin specific epithet citrodora—lemon-scented).

Sprays of tiny purple or white flowers appear in late spring or early summer, although potted lemon verbenas may not flower. It is evergreen in tropical locations, but is sensitive to cold, losing leaves at temperatures below 0 °C (32 °F), although the wood is hardy to −10 °C (14 °F). Pruning is recommended in spring to encourage a bushy form.[6] Due to its many culinary uses, it is widely listed and marketed as a plant for the herb garden.

Uses
Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt, and beverages. The leaves are also used in potpourri. Lemon verbena is used to make herbal teas and as a liqueur flavoring. It is used in traditional medicine in Latin American countries. The oil was historically steam-distilled from the leaves for use in the perfume industry, but it has skin-sensitizing and phototoxic properties.

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RECIPES

Lemon Verbena Pesto

Ingredients
• ¼ cup pine nuts
• 5 cups loosely packed basil leaves
• approximately 2 dozen lemon verbena leaves
• ¼ cup Parmesan cheese, finely grated
• 3 small garlic cloves, peeled
• ½ teaspoon granulated sugar
• ¼ cup plus 2 tablespoons extra virgin olive oil
• salt and freshly ground black pepper to taste

Instructions
1. Toast pine nuts. Add the pine nuts to a small sauté pan and place it over medium-low heat. Moving the pan around often, heat just until they're golden, aromatic and shiny, about 3 minutes. They will be shiny from the oils coming to the surface. (Be careful, as they can go from just right to too dark in seconds.) Set aside to cool.

2. Blend herbs. Add the basil and lemon verbena to a food processor fitted with the blade attachment and blend until they're finely chopped.

3. Add remaining ingredients and blend. Add the toasted pine nuts, Parmesan, garlic and sugar to the food processor, and blend until everything is mixed. Then add the extra virgin olive oil and blend until it's a smooth mixture.

4. Season to taste with salt and pepper.

Lemon Verbena Espresso Soda

Ingredients

• 1 double shot espresso
• 2 to 3 tbsps of lemon verbena syrup
• 1/3 to ½ cup of sparkling water/club soda

Instructions

To make the syrup mix 1 cup water, 1 cup sugar and ¼ cup lemon verbena leave in a small sauce pan with and bring to a boil for 1 minute. Let cool for about 30 minutes and strain into a clean jar. Store in the refrigerator for up to 1 month.

Mix syrup and espresso together in glass and fill with ice cubed to the top. Top with sparkling water. Garnish with lemon verbena or mint sprig, lemon twist and finish with an edible flower float and a metal or glass straw.