Edible gardening is on-trend, and don’t forget about adding herbs to your landscape for flavor in cooking and scent in the garden. Herbs such as lemon balm, lemongrass, lemon thyme, and lemon verbena add a refreshing and zesty touch both outdoors and in the kitchen.
When planting herbs, pick a location with full sun and well-drained soil. Containers are also a great option for herbs. Keep them as close to the house as possible so they are easy to harvest.
Most lemon-scented and flavored herbs are native to other climates, meaning you will treat them as annuals in the garden. An exception is lemon balm, which is perennial in our climate. It is hardy to Zone 5 and can reach up to three feet tall with pale yellow blooms that fade to white or pink. Yes, it is a member of the mint family and will spread easily throughout your garden. If you want to keep it under control, plant it in containers where it will also thrive. I have let it make its way through some of my garden beds, as it can help suppress weeds and seems to be happy in places where other plants will not grow. Penn State University says lemon balm does attract pollinators, which is a plus.
Use the leaves to help add flavor to teas, tisanes (infusions), and ice water. Penn State says you can also make a simple syrup with lemon balm. Stir and heat equal amounts of sugar and water in a pot, and when the mixture comes to a boil, add six four-inch sprigs of lemon balm and steep for 30 minutes. Strain and store in the refrigerator for use in cocktails, seltzer water, or over pound cake or fruit. It will last for a few weeks.
Lemony herb options that should be considered as annuals include lemon basil. The cultivar ‘Mrs. Burns’ Lemon’ adds an intense lemon zing that is both refreshing and sweet, Penn State says. Lemon basil can be used with fruit, vegetables, poultry, fish, rice, and pasta. Penn State suggests substituting it for Italian basil in pesto recipes.
Lemongrass belongs to the grass family and can reach two feet in height. The leaves are used in Asian foods such as stir-fry and meat. It is also used in teas and potpourri.
Lemon thyme is native to the Mediterranean and is hardy to Zone 5, so you might find that it does overwinter. It prefers sandy soil that tends to be slightly alkaline. Leaves are tiny and egg-shaped, and the plant works well along pathways or near the front of borders, Penn State says. It has a typical thyme flavor with a hint of lemon and goes well with grilled veggies and as a marinade for chicken.
Penn State suggests making lemon thyme butter to top grilled fish. This herb is easy to dry and retains flavor well.
Finally, lemon verbena is native to South America. It favors loamy and rich soil and grows in shrub form. Stems get firmer as they age, and by the second season, they are woody. It can reach 15 feet tall in its native habitat, but here it will likely not grow to more than three feet. According to Penn State, the leaves of lemon verbena are the most intense in lemon flavor and scent. Leaves can be added to tea or infused in sorbet, ice cream, or to flavor whipped cream. The leaves can also be used to make lemon sugar. Place the leaves in a food processor with sugar and blend. Use it in salads or in baked goods recipes like pound cake or shortbread.
