Storage Tips: If you keep lemon verbena in the kitchen on the counter it will only last about four days. Fresh lemon verbena can be stored by placing it in clean ice cube trays, covered with water and put in the refrigerator to freeze. When ready to use, simply remove a few cubes and keep the rest in the freezer.
Another way to store lemon verbena is by drying it. The best way to do this is by drying it in little bunches and hanging them upside down in a warm, dark and dry room. Once dried store in a jar with a tight lid.
Usage Ideas: Lemon verbena can be used both fresh and dry. When using it fresh it is great in fish dishes, as well as salad dressings and baked sweets. It also works as a replacement for lemon in many recipes that include vegetables and in drinks such as iced tea, lemonade and cocktails.
Another way to use fresh lemon verbena is to chop it and mix it with butter, and then spread it over bread or use it to cook vegetables.
When using dried lemon verbena it is best to crumble the dried leaves first, then mix them with tea or make infusions mixing the herb with dried fruits.
Fun Facts: Lemon verbena is native from South America but it has become very popular worldwide due to its qualities as a food additive.
In some cultures in Latin America, this herb is used to prepare a calming beverage to help reduce anxiety and nerves.
Besides from cooking, lemon verbena is also used to make perfumes.