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Lemon Verbena (Aloysia citrodora) is arguably the most intensely lemon-scented plant in the garden — a tender woody shrub whose long, lance-shaped leaves release an extraordinarily powerful, pure lemon fragrance when touched. The dried leaves retain their intense scent for years, making them the finest ingredient for potpourri, sachets, herbal teas, and bath products. Fresh leaves infuse lemon flavor into syrups, desserts, cocktails, and fish dishes with more intensity and clarity than lemon zest or lemongrass. Growing 3–6 feet in zones 8–10, it's often grown in containers as a patio plant in colder climates and brought indoors for winter. Despite looking tropical, established plants resprout reliably even after being cut back by frost.
Plant lemon verbena in full sun in well-drained soil. In zones 8–10, grow as a perennial; in colder zones, grow in containers (large pots, 5-gallon minimum) for easy indoor overwintering. Water moderately — allow the top inch of soil to dry between waterings. Fertilize monthly during the growing season with a balanced fertilizer. Lemon verbena drops its leaves in late fall (even indoors) — this is normal dormancy, not death. During dormancy, water only enough to keep roots from completely desiccating. Resume regular watering in spring when new growth appears. Harvest leaves throughout the growing season — the more you harvest, the bushier the plant becomes. Dry leaves spread in a single layer at low heat; they retain their powerful lemon scent for 1–2 years. Prune hard in spring to shape and stimulate vigorous new growth.
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