Lemon Verbena, plant in a Pot, organic, single piece

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  • Lemon Verbena, plant in a Pot, organic, single piece offers a sweet lemon flavor that's refreshing in tea or desserts and useful for seasoning meat dishes. The plant is a beauty in the landscape, forming an elegant shrub 6 feet tall by 8 feet wide. Leaves release their refreshing fragrance each time they're touched, making this herb a good choice for planting near outdoor living areas or paths, where you can enjoy its lemony scent. A native of tropical climates, lemon verbena is perennial in frost-free areas.

  • For Lemon Verbena, plant in a Pot, organic, single piece, remove the plastic bag is the first thing to do. Keep the plant possibly indoors, not fully exposed to the sunlight. Make sure you water the plant every second day or whenever it looks floppy. Water deeply at least once a week. The best practice is to transplant to a larger pot. It keeps the roots growing deep and the soil moist. When growing in a container, your goal is to keep the soil from drying out. The best time of day for water is early in the mornings. One last tip if you keep them in a pot is to have a flowerpot dish that he's keeping the soil moist and at the same time, allows the water in excess to drain.

  • Lemon Verbena Lemonade


    6 cups water
    8 fresh lemon verbena leaves, plus more for garnish
    1/2 cup sugar
    1 1/4 cups fresh lemon juice
    Ice cubes as needed
    2 lemons, thinly sliced


    1. In a saucepan over high heat, bring 2 cups of the water to a boil. Remove from the heat, add the 8 lemon verbena leaves and sugar, and stir until the sugar dissolves. Let steep for 10 minutes. Strain through a fine-mesh sieve into a pitcher, cover, and refrigerate for 30 minutes.
    2. Add the remaining 4 cups of water and the lemon juice to the lemon verbena syrup and stir well. Fill 6 to 8 tumblers with ice and divide the lemonade evenly among the glasses. Garnish each glass with lemon verbena leaves and lemon slices and serve. Serves 6 to 8.