Herbs That Taste and Smell Like Lemon

Most people share a deep appreciation for the bright, tangy taste and scent of lemons.   Fortunately, many other plants have the same chemical compounds that give lemons their distinctive citrusy taste and aroma. The combinations and ratios of those compounds result in a range of unique floral notes and intensity of lemon flavor.  Lemony-tasting herbs, such as the ones listed below, are considered important ingredients in a variety of cuisines as well as an excellent source of vitamins and minerals in the diet.  Fortunately, they are easy to grow in the home garden from seeds, transplants, or cuttings.

Lemon Balm (Melissa officinalis) – This hardy perennial herb is a member of the mint family, but it is better behaved and doesn’t spread as rampantly as true mint. The rounded leaves, which have a slightly crinkly surface and scalloped edges, have a delicate lemon flavor with a hint of mint.  The aroma is subtle and not as strong as that of lemon verbena or lemon grass.  The leaves may be used either fresh or dried.  The leaves are commonly used to make tea or iced drinks and should be bruised or crushed to release their delicate flavor before steeping them in hot water.  Freshly chopped leaves of this versatile herb may be added to fruit salads, vegetable dishes, and chicken, lamb, or pork dishes.  They may also be incorporated into a compound butter and spread over fish.

Lemon balm is very easy to grow in average, well-drained soil in full sun to part shade.  Plant seeds or transplants in late spring after the last frost (late April to early May usually).  Space about 2’ apart.   Cut the plant back after it finishes blooming to encourage new growth.  The best flavor is in the tender new leaves.  Older leaves may have a musty taste.

Lemon Basil (Ocimum basilicum) – This tender annual herb combines the essence of lemon with that of sweet basil.  It can be used interchangeably in many recipes that call for regular sweet basil.   If in doubt about substituting one for the other, ask yourself if the lemony flavor profile will add or detract from the dish you’re making.  When using fresh lemon basil leaves, crush or rub them to release the lemon scent.  They provide a delicate tang when added to salads, sprinkled over cooked vegetables and pasta dishes, rubbed onto fish or chicken, or added to marinades, sauces, and salad dressings.  Like any other basil, lemon basil does not stand up well to being cooked for a long time.  It imparts flavor best if added at or near the end of the cooking time.

Plant this warm-season herb in part to full sun in spring after all danger of frost has passed.  It requires fertile, well-drained soil that has warmed to at least 50° F.  Several varieties of lemon basil are available, but the one reputed to have the best flavor is ‘Mrs. Burns’.

Lemon Bee Balm (Monarda citriodora) – This annual or short-lived perennial, which is more likely to be found in the ornamental garden than in the herb garden, has unusual tuft-like whorled flower heads with purple bracts and attracts lots of bees and butterflies.  This plant is also called horsemint, purple horsemint, and lemon horsemint, among other things, which can be confusing.  Some references also refer to this plant as lemon mint, but do not confuse it with Mentha piperita, which is also called lemon mint and is a member of the peppermint family.  When the leaves of lemon bee balm are rubbed or crushed, they emit a distinctive citrusy or lemony aroma and work well when minced and added to salads and fruit jellies. The leaves also make a flavorful citrusy tea and may be used either fresh or dried.

To grow lemon bee balm, rake the seeds into loose soil either in early spring or fall in part to full sun.  Provide supplemental water in spring if the rains are sparse.  Once established, this plant will reseed itself and can create a large colony if conditions are favorable.

Lemongrass (Cymbopogon citratus) – This herb is a tropical grass that forms large clumps of fibrous, sharp-edged leaves.  It has a fresh, tart, light lemon flavor with peppery notes and is used in soups, curries, stir fries, teas, braising liquids, vinaigrettes, and marinades.  It pairs well with ginger and coconut milk and is commonly used in Vietnamese and Thai cuisine.  Much of the plant’s flavor is concentrated in the bottom 3 or 4 inches of the stalk.  To process lemongrass for a recipe, remove the tough outer layers of the stalk and bruise, crush, or chop the remaining stalk to release the flavorful citrusy oils.  The flavor of lemongrass intensifies the longer it is cooked.  If you prefer a lighter, fresher flavor, add lemongrass near the end of the cooking time.

Plant lemongrass from seed or from stalk cuttings after the last frost in spring.  It prefers full sun, high humidity, and moist but well-drained soil that is high in organic content worked down to about 4” to 6” deep.  The plant can develop into a large ornamental grass measuring 5’ tall and 4’ wide in USDA zones 8 to 12.  Since it is not hardy in our Zone 7, it must be planted from seed or cuttings in spring after all danger of frost has passed.  It may also be potted and stored indoors over winter.

Lemon Mint (Mentha x piperita ‘Citrata’) – A member of the peppermint family, lemon mint has a delicate lemon flavor. Use the aromatic leaves to make tea or a marinade for chicken or fish.  They may also be used to flavor baked foods and jams.  The leaves have scalloped edges similar to those of lemon balm, so don’t confuse the two plants.

Plant lemon mint seeds in spring after the threat of frost has passed. Sow the seeds in moist but well-drained soil in part to full sun.   This plant grows about 16” tall and is hardy to our area of Virginia (USDA Zone 7).  Harvest the leaves up until the plant blooms.  At that point, cut the plant back to stimulate new growth.  Like any other mint, this one can spread rapidly by underground runners.  So, keep an eye on it to prevent it from taking over your garden.  Better yet, consider growing it in a container.

Lemon Thyme (Thymus x citriodorus) – An evergreen perennial herb, lemon thyme is a low-growing (6 to 10” tall), drought-tolerant subshrub.   The small, pointed leaves of some lemon thyme cultivars are variegated and edged in gold or silver.  Like regular thyme, lemon thyme leaves contribute a resinous flavor to dishes but add a pronounced lemon flavor as well when bruised.  Substitute lemon thyme in most recipes that call for regular thyme, lemon juice, or lemon zest.  It is particularly tasty as a flavoring for grilled fish.

Plant lemon thyme in full sun in average, well-drained soil.  In spring, prune it back after the first flush of new growth. When the plant blooms in summer, cut the stems back to encourage fresh new growth.  Lemon thyme can be grown in containers very effectively.

Lemon Verbena (Aloysia triphylla) – Of all the lemony-scented herbs, lemon verbena is one of the most fragrant.  The narrow, rough-textured leaves release an intense, fresh lemon aroma when gently rubbed but lack the tartness associated with lemons.  The leaves are generally used in desserts, but they may also be used to flavor drinks and herbal tea or chopped very fine and used in marinades for fish and poultry.  Steeped in warmed cream, lemon verbena makes a heavenly custard base for ice cream.

Plant this woody perennial in full sun and moist soil after the last frost in spring.  It grows about 2’ to 4’ tall.  Pinch or cut back the tips of the young shoots to stimulate a bushier habit and more foliage. Fertilize during the growing season with fish emulsion.   Because it is not hardy in Zone 7, strip the leaves from the plant before frost and dry or freeze them for use later.  Dried leaves will hold their aroma for up to a year.

Sorrel (Rumex species) – Depending on which source you use, this tart, slightly sour-tasting perennial plant is variously described as an herb, a salad green, or a perennial vegetable.  Many varieties of sorrel exist, but the variety typically grown is common sorrel (Rumex acetosa), which has long, arrow-shaped leaves.  It is also called lemon sorrel or garden sorrel.  Another commonly grown variety, French sorrel (Rumex scutatus), has small arrow-shaped leaves and a lower oxalic acid content than common sorrel and therefore a milder acidic flavor.  Sorrel is at its most flavorful from early spring to mid-summer when it is least bitter.  When used raw, it has a distinctly sharp, tangy lemon flavor and a little goes a long way.  When cooked, the heat reduces the tartness, so a lot of it can be used in recipes. Sorrel soup and sorrel sauce, which works well with rich-tasting fish such as salmon, are two classic uses for this plant.

In early spring, plant sorrel seeds in full sun and in soil with good drainage.  Space the plants a foot or more apart.  Once the plants are established, harvest the young leaves and either use them whole or chopped. Unlike the other plants described above, sorrel leaves do not need to be bruised or crushed to release their flavor. To keep the plant producing, remove all seed stalks as they emerge.

In conclusion, herbs that have a lemony taste add a vibrant, tangy grace note to many of our foods.  Use the herbs at their peak of flavor, which is generally just before the plant blooms.  Harvest the leaves in the mornings once the dew dries on the plant.  That’s when their oils are strongest and most flavorful.  Depending on the herb and how you plan to use it, bruise or crush the leaves as necessary to release the aromatic oils.

Featured photo:  Trio of lemony-tasting herbs.  Photo:  Pat Chadwick

SOURCES

Homegrown Herbs (Hartung, Tammi, 2011)

Herbs and Spices (Norman, Jill, 2002)

The Cook’s Herb Garden (Cox, Jeff and Moine, Marie-Pierre, 2010)

Growing Sorrel in Home Gardens, University of Minnesota Extension, Vincent Fritz (Extension Horticulturist) and Cindy Tong (Post-Harvest Horticulturist)

Lemon Balm:  An Herb Society of America Guide

Lemongrass, Cymbopogon Spp., University of Wisconsin-Madison Extension, Susan Mahr

Lemon-Scented Plants, University of Wisconsin-Madison Extension, Susan Mahr

Lemon Verbena Fact Sheet, Purdue University