A deciduous shrub, Aloysia citrodora, widely cultivated for leaves that release an intense lemon fragrance when crushed. Native to South America, it is prized for herbal teas, where it makes a refreshing, caffeine-free infusion, and for flavouring desserts, syrups, liqueurs, and savoury dishes. The leaves can be used fresh or dried, though drying diminishes some volatile oils. In the garden it needs a sheltered, sunny position and winter protection in cold climates. Lemon verbena’s clean citrus scent also suits potpourri and cosmetics. Cooks value it as one of the strongest lemon-flavoured herbs, a little going a long way.