Although Verbena arrived in Europe only in the 17th century, it quickly established itself and found a second home throughout the Eastern Aegean islands and Crete. The region’s climate beautifully suited the plant, and it became a garden staple. 

The most popular use of Lemon Verbena is for the preparation of herbal infusions. You’ll need 1 tsp (approximately 0.3 g) for every 250 ml cup. Brew for 4-5 minutes at 95°C, covered. Strain and serve. 

Lemon Verbena is excellent for making herb-infused water. Just follow the steps above for brewing an herbal infusion, then strain and let it come to room temperature. On those hot summer days, Lemon Verbena iced tea can be a delightfully refreshing thirst quencher. 

Verbena is also well suited for experiments due to its combinable, citrusy flavor. Crush a few leaves and use them in sponge cakes or homemade pasta. It makes a unique substitute for lemon or mint in stuffing recipes.

For optimal quality, place in an airtight container in a drawer or cupboard. Properly storing your herbs is very important as it expands their life span. Avoid direct sunlight and humidity.

For more recipe inspiration, head to our Journal.