When I updated my herbs this past week, I bought 2 lemon verbena herbs again. I do not always remember that they are not frost hardy & so have lost several because I have not potted them up & brought them indoors for the winter. It is a popular herb, along with the mints & lemon balm (I have all of them)

It is a herb I use a lot at home because the fragrance is so immediate & fresh. It is related to the mint family & I also have several mints & lemon balm too that is in the herb troughs, ready for use. The 3 herbs can be used in the same way so they are very useful.
These are some of the ways I use it -
Lemony syrup
I make a simple sugar syrup of equal parts of sugar & water (about 1/2 cup of each), bring it to the boil until the sugar is dissolved & it is syrupy. Only then do I add about 1/3 to 1/2 cup of chopped lemon verbena leaves & let it steep to impart the flavour as the syrup cools (about 30 minutes). Discard the leaves, pour in to a jar or bottle & keep in the fridge for about 10 days. You can pour the syrup in to an ice cube tray, freeze then use a cube when it is needed. This is good over puddings, fruit salad, or on fruit sponges like apple cakes with cream. Some good ideas in this article ...
Stewed fruit
If like me, you hate waste & stew any fruit that is softer than you like it, add lemon verbena leaves to the fruit to impart a fresh lemony taste to the fruit. I often do fruit as a compote to be enjoyed with a dash of natural yoghurt or as a layer in a simple trifle like dessert in a glass bowl. This is a good suggestion I used previously ...
Vinaigrette
When staying with friends in Johannesburg, South Africa, Karen made an absolutely delicious vinaigrette for the salad by combining some strawberry jam in the simple olive oil / balsamic vinegar dressing. It was sensational & the hint of sweetness was perfect. I would make it up with 1/3 cup of balsamic vinegar, 1/3 cup of olive oil & about the same of snipped lemon verbena leaves. This simple dressing could also have a hint of sweetness with the addition of a little strawberry jam. Shake it all up in a pretty jar with a lid & keep it in the fridge to enjoy ...
Lemon verbena vinegar
If you use vinegar in dressings, you could steep lemon verbena leaves & flowers in late summer, in a jar of vinegar (white, red, or wine vinegar) and keep it in a dark cupboard for about 2-3 weeks to impart the flavour. Strain & you should have a lovely lemony vinegar.
Lemony sponge cake
The versatile Victoria Sponge cake is my go to cake to bake because it uses ingredients you generally have at hand (just 4 ingredients) and you can add to the basic cake if you want. I sometimes use finely chopped lemon verbena leaves in the mixture & then more finely chopped in to the icing or the cream. It is utterly delicious.
Lemon Verbena & poppy seed loaf is utterly delicious - use the sponge cake recipe, add about 30g of poppy seeds & finely chopped lemon verbena to both the mix & the water icing. Perfect for a lighter summer cake.
Lemon shortbread
I love shortbread & Olive used to make a morish version. Some lemon verbena snipped in to the biscuits is refreshing. It is also easy to infuse some sugar with lemon verbena leaves until the sugar takes on that lovely flavour; this is tasty used in baking or over the shortbread.
House freshener
In summer, I often pick herbs for a glass vase in the conservatory - the lemony herbs are good at keeping insects away & the bonus is that they often root easily in water & the rooted plants can be kept indoors for winter. I plant them up together in a pot & pop it on the kitchen window sill for winter.
Mint ice cubes
In summer, mint leaves washed & put in ice cube trays is a refreshing way to make water & drinks more appealing. I tend to add a tiny sprig on the top of the water jug at the table too, the freshness is welcome in hot weather.
Herbal tea
About 1/2 to 1 cup of chopped leaves, steeped in boiling water for 5-10 minutes & then drink as a tea. It looks even better in a glass tea pot when the green leaves can be appreciated. Keep the lid on while steeping so the beneficial oils are retained in the brew. Sweeten with a little honey if needed.
I attended an online workshop this past week & Carly from 'the little green shoot' did a fascinating insert called 'The Healing Tea garden' & I was delighted to learn that I had most of those herbs except raspberry leaf. I have sown camomile seeds & they are poking their little green heads through to I will soon be able to move them to larger containers. The plants are not readily available locally.
This is a screenshot of the talk by Carly on herbal teas to grow & their benefits.
I use this lovely Ikea glass teapot for the occasional herbal tea - I must do it more often for the health benefits. However, iced tea is better in warmer weather. The herb scissors is so useful & it cuts the soft herbs up really quickly, thereby releasing their fragrant oils. My preference is to sweeten with local honey & add minted ice cubes to long glasses.
I hope I have inspired you to grow & use more fresh herbs, even just a small patio pot with a few will be useful. This is some of the health benefits of lemon verbena - it is worth including it more.
Thank you for stopping by, it is always lovely to have you visit,
Dee 🪴🌱🏡🧊🍵