LEMON VERBENA

Aloysia triphilla.Tender perennial, deciduous, woody shrub with light green lance-like leaves in whorls growing 5-10ft. Tiny white to lavender flowers on spikes from the leaf axils in late summer to fall. Grown for its strong lemon aroma and flavor used in tea and cosmetics. Cut sprigs of leaves all summer as needed. Can be trained as a standard. Full sun with rich, moist garden soil. Lemon Verbena needs to be brought inside for the winter. It also natuarally goes dormant, so it will loose its leaves. When the days get longer and weather gets warmer around April-May your plant will again foliate for your summer recipes to flavor desserts,fruit salads, teas.zone 8.Native to Argentina and Chile.
LEMON VERBENA VINAIGRETTE:
Extra-virgin Olive Oil,
Champagne Vinger,
1 tsp Lemon Verbena Leaves,
Combine oil and vinegar in a 3:1 ratio,add the lemon verbena leaves,and let stand in a container for 24 hours.Drizzle over salads,fish, or whatever you want to!.