Harvesting, Storing and Drying & Using Lemon Verbena


Harvest the leaves of lemon verbena as needed throughout the growing season which will also keep the plant from becoming too leggy. (Pinching a plant encourages it to branch or bush out).

For a large harvest, cut plants back by half.


See How to Dry Herbs. To release the flavor, crumble the dried leaves finely before using.


Lemon Verbena can be frozen, the leaves whole or chopped, in ice cube trays filled with water.


Chopped leaves can also be blended into butter and stored in the refrigerator for a few weeks, or form into balls and freeze on a cookie sheet, then store in zipper bags. These “butter balls” can be used to flavor vegetables or fish or spread on bread or pancakes.

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