Lemon bush

The immediate appeal of the lemon verbena lies in its leaves, which give off a strong, lemony scent. Nevertheless – rather surprisingly – there are hardly any stories or legends associated with this plant, which originates from South America. The genus name Aloysia refers to Maria-Luisa of Bourbon-Parma (1751–1819). Since lemon verbena was introduced by Spanish sailors in the 17th century, it has been native to Europe. Initially found only in castle grounds and parks, it began its triumphant march from the mid-1950s onwards and is now an indispensable feature of many amateur gardens.

The location for the non-hardy lemon bush should be in full sun to partial shade during the summer months. When grown as a container plant, it must be kept frost-free and as cool as possible during the winter. Covered with straw, with the main shoots cut back to around 30 centimetres and well-rooted, the plant should be able to survive a fair amount of frost outdoors, provided it is in well-drained soil. In colder regions, the plants may not start to sprout until late spring or early summer. Therefore, you should not throw them away before summer. Incidentally, Dr Bach’s flower remedies can help encourage the South American verbena to sprout.

A rather poor soil produces stronger plants, which is why lemon verbena can be kept in the same pot for several years without any problems. The author himself has a truly marvellous specimen in his garden, which is already around 65 years old and has not been repotted for over 25 years. Occasionally adding finely chopped bananas as fertiliser (nitrogen) can work small miracles.

The lemon verbena is propagated using herbaceous cuttings during the summer months. In late summer, tiny clusters of white to pale purple flowers form at the tips of the stems. In winter, the fragrant verbena sheds its leaves and should only be watered very sparingly during the cold season.

The leaves of the lemon verbena can be picked as and when required and used, either fresh or dried, to treat all manner of ailments. They make a mild and pleasant-tasting tea which can provide relief from bronchial and feverish colds. The abundant essential oils they contain also relieve cramps associated with indigestion, flatulence, stomach cramps and nausea. The oil itself is also available commercially under the trade name ‘Spanish verbena oil’. Note: Please read the instructions for use! Also: prolonged use of large quantities of lemon verbena leaves can lead to stomach problems.

Dissolve the leaves in almond oil, and you’re all set for a soothing massage.

By soaking finely chopped leaves in melted candle wax at 80 degrees Celsius for 45 minutes, you can make wonderful candles with a lemony scent.

When finely chopped, the young leaves can be used to make wonderful aperitifs, refreshing and delicious drinks or delicate syrups. They lend an almost ‘divine’ fragrance to fruit puddings, petits fours, cakes and apple jelly, as well as light salad dressings.

A delicate fish, poached in a lemon verbena sauce, or a chicken with a refreshing stuffing, grilled meat in a herb crust, sauces and herb butter are further ways to use lemon verbena.

Dried leaves in potpourri or scattered over a beautifully laid table as a garnish make for an attractive and refreshingly fragrant table decoration.