Lemon is a pleasing scent for most herb lovers. It can come from a multitude of different herbs, either as the main fragrance or as a delicate note that brightens the scent.
Lemon-flavored herbs are popular for teas and cooking recipes. These herbs bring a bright, cheerful flavor to lighter foods like pasta, fish, and chicken, and can make a not-so-tasty tea palatable.
01 of 05
Lemon verbena (Aloysia triphylla) has a powerfully strong lemon scent. It is fantastic to grow for the clean lemon fragrance that it has. It reminds many people of the furniture polish Pledge but without the heavy chemical aftertaste.
It is refreshing and uplifting, perfect for making an herbal vinegar for a household cleaner or window spray.
Lemon verbena is not just for room cleaning and freshening. Its calming lemon flavor holds up very well when dried, so it stands up nicely in a tea mixture, too. It can even appeal to picky children. Lemon verbena also makes a fantastic scent in goat milk soap. Lavender verbena, a close relative, is fantastic as a tea for stress relief.
02 of 05
Perhaps the most well known of the lemon-scented herbs, lemon balm (Melissa officinalis) is a juicy, lemony herb that is in the mint family. As is common with most mints, lemon balm will grow like crazy and can take over a yard if it is not kept contained.
Luckily, it is as easy as any mint to grow. To keep the roots from spreading everywhere, put it in a pot and then plant that into the ground.
Lemon balm can be cut numerous times during the season. Keep it trimmed to a reasonable size and continue to dry those beautiful leaves for storage. During the winter, you will have plenty of lemon balm for cooking and teas.
03 of 05
Lemongrass (Cymbopogon citratus) is an unusual herb that does not get as much attention as it deserves in North America. This is too bad because lemongrass is certainly delicious. It is a tall, grass-like herb, making it a fun annual to grow in pots. It can then be harvested when you take the pot apart at the end of the season.
To use lemongrass over the winter, freeze the entire thing, and use it as you would fresh, as needed. It does lose its flavor quickly when dried. However, it is possible to dry it, and if you use it fairly soon after drying, it should be fine.
Lemongrass is very common in Asian cuisine, particularly Thai food, and is used in soups and is often paired with chicken.
04 of 05
Lemon basil (Ocimum americanum) is lovely, lemon-scented basil that is an exciting flavor to explore. If you love basil, then you know that lemon is a wonderful partner to this flavorful herb. Try substituting lemon basil for any recipe that calls for sweet basil.Continue to 5 of 5 below.
05 of 05
True to its name, lemon thyme (Thymus x citriodorus 'Aureus' ) has all the resinous flavor of thyme, and it also has the genuine citrus scent of lemon in every leaf.
Lemon thyme also has a pretty variegated leaf that adds interest to your borders and container herb gardens. It is one of those herbs that tastes as great as it looks.