Harvesting –

Timing: Harvest lemon verbena leaves in the morning after the dew has dried but before the heat of the day, as this is when the essential oils are most potent.
Method: Use scissors or pruning shears to snip off individual leaves or small sprigs from the plant.
Frequency: Harvest regularly throughout the growing season to encourage new growth and maintain the plant's shape and health.

Storing lemon verbena –

Refrigeration: Wrap fresh lemon verbena leaves loosely in a damp paper towel and place them in a perforated plastic bag in the refrigerator. Use within a few days for the best flavor and aroma

Using lemon verbena –

Herbal Tea: Steep fresh or dried lemon verbena leaves in hot water to make a fragrant and refreshing herbal tea.
Infused Water: Add fresh lemon verbena leaves to a pitcher of water for a subtle citrusy flavor.
Salads: Chop fresh lemon verbena leaves and sprinkle them into green salads or fruit salads for a citrusy twist.
Marinades: Blend chopped lemon verbena leaves with olive oil, garlic, and other herbs to create a flavorful marinade for meats or vegetables.
Desserts: Use finely chopped lemon verbena leaves to flavor ice creams, sorbets, custards, and baked goods like cakes or cookies.
Cocktails: Muddle fresh lemon verbena leaves in cocktails or mocktails for a bright, herbal flavor.