Lippia citriodora

The Latin name for the genus Verbena (Lippia) is given in honor of the 16th century Italian naturalist Augusto Lippi. It includes 220 shrubby and herbaceous perennial and very resistant species. The only common of them is lemon verbena, or lemon lime (Lippia citriodora, or Aloysia triphylla). It is a discreet shrub up to 1.5 m high. In Europe, the plant is called "citron grass", or "Louise's grass". It is a deciduous plant, the leaves are lanceolate, light green. If the leaf is rubbed, a strong peculiar aroma spreads in the air. In the summer, nondescript lilac-pink tubular flowers gathered in panicles bloom. The leaves are used in cooking for the manufacture of liqueurs, mainly homemade, as well as in folk medicine and to obtain essences that are used in perfumery.

The Latin name for the genus Verbena (Lippia) is given in honor of the 16th century Italian naturalist Augusto Lippi. It includes 220 shrubby and herbaceous perennial and very resistant species. The only common of them is lemon verbena, or lemon lime (Lippia citriodora, or Aloysia triphylla). It is a discreet shrub up to 1.5 m high. In Europe, the plant is called "citron grass", or "Louise's grass".

It is a deciduous plant, the leaves are lanceolate, light green. If the leaf is rubbed, a strong peculiar aroma spreads in the air. In the summer, nondescript lilac-pink tubular flowers gathered in panicles bloom.

The leaves are used in cooking for the manufacture of liqueurs, mainly homemade, as well as in folk medicine and to obtain essences that are used in perfumery.

Cultivation

Lemon verbena is grown in pots on balconies and terraces (and, of course, cultivated to produce essential oils). The growing season usually begins in May and ends in autumn. In mild and temperate climates, it can overwinter in the fresh air, even survive in the open field. Often, if the stems and leaves are damaged by frost, new shoots grow around the base of the stem in spring. And yet, in order to partially avoid trouble, it is useful in the fall to mulch the soil surface around the bushes with foliage or peat. For growing in a pot, soil is used, which is a mixture of earth (50%) and sand with decayed foliage, taken in equal parts, and filled with complete mineral fertilizer at the rate of 30-40 g per bucket of soil. When grown in open ground, lipia is planted in a permanent place in spring in fertile soil with good drainage or sandy, filled with organic matter at the rate of 5-7 kg/m2 or complex mineral fertilizers in an amount of 20-30 g/m2. In the period from May to August - this mainly concerns plants grown in containers - a complex fertilizer is added to the water for irrigation every 20-30 days at the rate of 15 g per bucket. In spring, plants are pruned, leaving about 30 cm from the ground. This stimulates the formation of new shoots.

Lemon verbena is grown in pots on balconies and terraces (and, of course, cultivated to produce essential oils). The growing season usually begins in May and ends in autumn. In mild and temperate climates, it can overwinter in the fresh air, even survive in the open field.

Often, if the stems and leaves are damaged by frost, new shoots grow around the base of the stem in spring. And yet, in order to partially avoid trouble, it is useful in the fall to mulch the soil surface around the bushes with foliage or peat.

For growing in a pot, soil is used, which is a mixture of earth (50%) and sand with decayed foliage, taken in equal parts, and filled with complete mineral fertilizer at the rate of 30-40 g per bucket of soil.

When grown in open ground, lipia is planted in a permanent place in spring in fertile soil with good drainage or sandy, filled with organic matter at the rate of 5-7 kg/m2 or complex mineral fertilizers in an amount of 20-30 g/m2. In the period from May to August - this mainly concerns plants grown in containers - a complex fertilizer is added to the water for irrigation every 20-30 days at the rate of 15 g per bucket. In spring, plants are pruned, leaving about 30 cm from the ground. This stimulates the formation of new shoots.

Location

Lemon verbena needs a place in the open sun.

Temperature

This plant is resistant to high air temperatures, does not tolerate less than 5 °C.

Watering

From the moment when new shoots begin to form in spring, water abundantly until autumn, this is especially important for potted plants. All cold seasons are watered only when the soil is too dry.

Transplant

Transplanted in late winter - early spring into a new pot slightly larger than the previous one.

Care

Remove dry and damaged parts of the plant.

Reproduction

In the summer, they take semi-lignified cuttings with a length of 7-8 cm and place them in boxes filled with a mixture of peat and agroperlite, often spray them with water. Throughout the first winter, new plants are kept in a closed, cool room, and then planted in a permanent place in open ground or in a pot.

Diseases

In a humid environment, lemon verbena is susceptible to infection by various fungi. Representatives of the genus Cercospora (Cercospora) cause the appearance of spots on the leaves and stems and the weakening of the plant. Mushrooms of the genera Sphaceloma, Meliola and Pellicularia provoke stem and leaf decay. Fungi of the genus Phymatotrichum cause root rot. Fungal diseases are prevented by monitoring watering and treating with appropriate fungicides. Nematodes of the genus Meloidogyne also provoke root rot. To prevent the appearance of pests, only healthy soil is used, and in addition, marigolds are sown nearby, the smell of which scares off nematodes.

Acquisition

Lemon verbena in pots is on sale in the spring, in companies that specialize in aromatic plants, or in horticultural centers. Choose compact plants with lush foliage, making sure there are no spots on leaves and stems.

Simple guidelines The pleasant lemon scent of lemon verbena leaves allows you to use it both fresh and dried. Fruit platter and cakes are seasoned with fresh leaves. In addition, from 5-6 leaves per cup of hot water, an exquisite infusion is obtained, which has a sedative effect, aids digestion, relieves nausea and flatulence. A similar infusion can also be prepared from dried leaves. The latter, in addition, are used to flavor mixtures of flowers and fragrant herbs. Lemon verbena leaves are consumed all year round, but collected in late summer have a stronger aroma. They are dried in a dark, hot and well-ventilated place.

Simple guidelines

The pleasant lemon scent of lemon verbena leaves allows you to use it both fresh and dried. Fruit platter and cakes are seasoned with fresh leaves. In addition, from 5-6 leaves per cup of hot water, an exquisite infusion is obtained, which has a sedative effect, aids digestion, relieves nausea and flatulence. A similar infusion can also be prepared from dried leaves. The latter, in addition, are used to flavor mixtures of flowers and fragrant herbs. Lemon verbena leaves are consumed all year round, but collected in late summer have a stronger aroma. They are dried in a dark, hot and well-ventilated place.