Lemon-Scented Herbs in the Garden and the Kitchen
Herbs provide flavor to culinary creations. Lemon-scented herbs epitomize the essence of summer with their lemon scent and flavor. Some of the most popular include lemon balm, lemon basil, lemongrass, lemon-scented geranium, lemon thyme, and lemon verbena. Both the scent and flavor of lemon have been described as refreshing, energizing, zesty, and clean. Research conducted on lemon’s olfactory properties found that lemon oil enhances a positive mood (National Library of Medicine), and in 2019, the University of Sussex conducted studies on how the scent can make one feel lighter.
Lemon-flavored and scented herbs are similarly uplifting. Growing them in your garden requires full sun and well-drained soil. Learn more about adding these invigorating and tasty herbs to your garden and to your favorite summertime recipes – drinks, salads, grilled vegetables, meats and fish, and desserts.
Lemon Balm (Melissa officinalis)
If you are looking for a perennial lemon-scented herb, lemon balm is the one for you. Lemon balm grows up to 3 feet tall with flowers that are pale yellow fading to white or pink. It is hardy to Zone 5 and prefers well-drained soil with a pH range of 5 to 7.5. Lemon balm also thrives in a large container. As a member of the mint family (Lamiaceae), it propagates easily from seed and spreads if left unattended. The genus Melissa is Greek for “honeybee” or “honey,” and lemon balm is a magnet for pollinators. Its leaves flavor teas, tisanes (infusions), and iced water. Make a simple syrup of equal amounts of sugar and water. When the syrup comes to a boil, add six 4-inch sprigs of lemon balm. Steep for 30 minutes, strain, and store in the refrigerator. This simple syrup should be used within a few weeks and is lovely added to cocktails, seltzer water, or over pound cake or fruit. Lemon balm is often one of the fragrant ingredients in potpourri, eau de Cologne, and its predecessor Hungary water.
Lemon Basil (Ocimum basilicum ‘Mrs. Burns’ Lemon’)
Basil is one of the favorite herbs of summer, and this cultivar, ‘Mrs. Burns’ Lemon’ adds an intense citrus tang to make it both refreshing and sweet. It is an heirloom cultivar, saved for generations, from New Mexico. The leaves are 2.5 inches long, and the plant is robust, reaching 20 to 24 inches in height. Like other basils, ‘Mrs. Burns’ Lemon’ is an annual and thrives in full sun and warm temperatures (above 60°F). Basil can be directly seeded or started indoors six weeks before the last frost date. Additional cultural information can be found at Basil, A Summer Favorite. Use lemon basil with fruit, vegetables, poultry, fish, rice, and pasta. Substitute lemon basil for Italian basil in your favorite pesto recipe, or use the Classic Pesto recipe found in the article Growing and Using Garlic.
Lemongrass (Cymbopogon citratus)
For a tropical flair, try lemongrass, one of the few herbs that belong to the grass family (Poaceae). It is only hardy to zone 8, so it is best grown in a container or as an accent among other annuals. When fertilized regularly, the plant will grow rapidly and may need to be repotted to a larger container. Lemongrass prefers full sun, high humidity, well-drained soil, and nighttime temperatures around 65°F. Lemongrass reaches 2 feet in height and has smooth, narrow, lemon-scented leaves. Flowers are rare, so propagation by division is the easiest way to include lemongrass in your garden. One container of lemongrass is all that a gardener needs for the kitchen. The leaves are a key ingredient in Asian cuisine, particularly in stir-frys and meats. Lemongrass is also used in teas, potpourri, and even perfume.
Lemon Scented Geranium (Pelargonium crispum)
Natives of South Africa, scented geraniums (Pelargonium spp.) are hardy to zone 9 and are treated as annuals in Pennsylvania. Pelargoniums thrive in full sun and loamy soil but are perhaps best grown in a container that spends its winters indoors on a sunny window ledge. Place this plant where you will often brush against it. Rub its leaves between your thumb and fingers as you pass by to release its wonderful fragrance. Scented geraniums come in a plethora of fragrances, including peppermint, nutmeg, ginger, coconut, rose, lemon-rose, apple, strawberry, orange, and, of course, lemon. The fragrance becomes the flavor when infused to make a syrup, layered in granulated sugar, or added to iced tea or fruit punch. Lemon pelargonium has edible, pink to lavender flowers that can be a beautiful addition to a summer salad. Its small fan-shaped leaves have “crisped” margins that are curled or ruffled (hence the species name). The stems are upright and become woody with age. The plant grows up to 2 feet and has upright stems that become woody with age. Take cuttings in late summer to root for next year’s plants. This is an herb that is best fresh, as the leaves tend to lose their flavor when dried.
Lemon Thyme (Thymus x citriodorus)
Lemon thyme is a low-growing evergreen sub-shrub native to the Mediterranean region. It is hardy to zone 5. Lemon thyme prefers full sun, well-drained, and sandy soil with a pH from neutral to slightly alkaline. Lean soil produces plants that are less robust, but the leaves will have a more intense flavor. The tiny leaves are egg-shaped and may be solid green or golden-yellow, depending on the cultivar. Thyme is a valuable plant for a pathway or front of the border. Pink flowers rise above the foliage in late spring. Bees love the flowers, and the resulting honey is considered exceptionally delicious. Cut plants back after flowering to reinvigorate the plant. Propagation of lemon thyme is best done in the late spring by cuttings, layering, or division. This herb has a distinct thyme flavor with just overtones of lemon. It marries nicely with summer grilled vegetables such as green beans, tomatoes, eggplant, and zucchini. Add it to a marinade for chicken. Make a lemon thyme butter to top on grilled fish. Lemon thyme can be easily dried on a screen or in a mesh colander. It retains its flavor quite well.
Lemon Verbena (Aloysia citriodora)
Lemon verbena is a native of Argentina and is hardy to zone 8. Treat it as an annual in Pennsylvania. It likes full sun and loamy, well-drained, moist, near neutral but rich soil. It is a shrub whose stems become firmer with age and woody in their second season. The rough lanceolate leaves grow in whorls of three. In its native habitat, it can reach 15 feet, but it is constrained here by the length of our growing season and the effort involved in overwintering it from year to year. The author has successfully grown this herb (her favorite!) to be a 3-foot shrub. To overwinter, gradually acclimate the plant to indoor living. Bring it in permanently before the first frost and place it in a bright, cool location. Note that it may become deciduous when not given enough light and warmth. If that happens, reduce watering, but don’t let it dry out completely. When the days become longer in the spring, increase the amount of water it receives. Acclimate it gradually to the outdoors, and when the danger of frost has passed, set it outside and water well. It should break dormancy and leaf out. Prune regularly to maintain a bushy structure.
Of the lemony herbs, the leaves of lemon verbena have the brightest and most intense lemon scent and flavor. Add to a summer tea or infuse the leaves for sorbet, ice cream, or flavored whipped cream. Because of their texture, fully grind the leaves in a food processor with sugar and add the resulting mixture to enliven a fruit salad. Use this sugar in your favorite shortbread or pound cake recipe. Lemon verbena leaves dry easily. They may curl and brown, but the scent and flavor last two to three years. Dried lemon verbena makes a lovely hot tea. Enjoy the scent in potpourri or sachets.
Herbs are fully dry when they are crisp. Store dried herbs in an airtight container in a cool, dark, dry location. For complete information on drying herbs, see Let’s Preserve: Drying Herbs.
Favorite Recipes for Summer
For all recipes, start with clean counters and utensils. Wash hands for 20 seconds and dry with a single-use paper towel.
Lemon Verbena Sorbet
Ingredients:
- 1 cup fresh lemon verbena leaves
- 1 cup sugar
- 1/4 cup freshly squeezed lemon juice
- 3 cups cold water
In a food processor, grind the sugar and lemon verbena leaves to create a paste, scraping down the sides as necessary. Add the lemon juice and briefly process. Add the water and briefly process. Strain the liquid through a fine sieve. Freeze in an ice cream maker according to its directions. Makes about eight servings of ½ cup.
Lemon Thyme and Berry Cobbler
Ingredients:
- 1 cup granulated sugar, divided
- 1 Tbsp. cornstarch
- 1 Tbsp. minced fresh lemon thyme leaves
- 3 pints blackberries or blueberries or a mixture, rinsed and dried
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 ¼ cups plus 2 Tbsp. heavy cream, divided
- Preheat oven to 375° F.
- Whisk together ½ cup sugar, cornstarch, and lemon thyme. Fold in berries gently. Place berry mixture in a buttered 8- or 9-inch square pan.
- In a separate bowl, whisk together ½ cup sugar, flour, baking powder, and salt. Stir in 1 ¼ cups heavy cream until a dough forms. On a lightly floured surface, pat out dough to ½-inch thick. Cut into circles or squares and place on top of the berry mixture, leaving small gaps. Re-roll and use scraps. Brush dough with remaining 2 Tbsp. heavy cream and then sprinkle with the remaining 2 Tbsp. sugar.
- Bake cobbler for 45 minutes until berries are bubbly and biscuits are golden.
Serve warm or at room temperature with ice cream or whipped cream.