Pack a citrus punch with lemon herbs in your garden

Not all gardens have space for a lemon tree, but everyone can make room for some delicious lemon herbs.  

Seldom available in the shops, these versatile herbs owe their distinctive taste to a compound called citral, also found in lemons and oranges.

Besides packing a citrus punch in the kitchen, these herbs have medicinal properties and add texture and aroma to your garden.

LEMON VERBENA (ALOYSIA TRIPHYLLA)

This fast-growing, aromatic herb likes full sun and grows more than 2m in one season. For a bushier shrub, cut the top off the main stem to encourage side sprouting. It likes well-drained soil and is drought hardy but won’t survive severe frost. If it dies down during winter, prune in spring after the danger of frost has passed.

It’s a calming herb, particularly good for reducing digestive spasms, colic and fever. It has a fresh, sweet fragrance and can be used in a fragrant tea, chopped into fruit salads and fish dishes or added to steaming water to give vegetables a lemon touch.

LEMON GRASS (CYMBOPOGON CITRATUS)

A fast-growing perennial, it prefers tropical environments but grows in a wide range of climates. It’s clump forming with cane-like stems and long, strappy leaves. Though its growth slows down during colder weather, it will survive mild frosts. In spring, cut back dead leaves. It’s a good idea to divide it every couple of years.

Lemon grass has calming, sedative and anti-depressive properties. It’s an essential ingredient in many Southeast Asian dishes. Use whole, bruised stems in curries and soups, or peel away the hard outer layers and finely slice the tender inner stem for stir-fries and curries.

LEMON BALM (MELISSA OFFICINALIS)

This member of the mint family likes full sun to partial shade and plenty of moisture. Cut back after flowering to prevent it becoming straggly. Its strongly scented leaves repel many pests. Sprinkle the leaves around the base of vulnerable seedlings or on newly seeded areas.

Lemon balm reduces fevers and is a calmative and antidepressant, good for nervous tension-related problems. It’s best eaten fresh as it loses flavour when cooked. Try making lemon balm flavoured vinegar or chop it into cream cheese for a dip.

LEMON THYME (THYMUS CITRIODORUS)

An evergreen perennial, lemon thyme comes in green, gold and variegated varieties and does well in hot, dry climates. However, it happily grows through rainy summers, as long as it has sufficient sunlight and well-drained soil. After about three years, it becomes "leggy" and should be divided.

Lemon thyme is an immune-boosting herb and digestive aid, helping to break down fatty food. It’s good for bronchial ailments, loosening stubborn phlegm and strengthening lungs. A robustly-flavoured herb, it does well in slow-cooked stews and roasts. Infuse olive oil with lemon thyme and use it for sauces and salad dressings.

LEMON BASIL (OCIMUM BASILICUM V CITRIODORUM)

A tender annual, lemon basil likes well-drained soil and full sun but doesn’t mind some afternoon shade in summer. Basil likes hot weather — wait until early October before planting the seedlings out. It can be grown from seeds or seedlings. Sow seeds in modules and transplant seedlings into larger pots, so they can grow bigger while waiting for the weather to warm up.

It’s an uplifting herb, plus it eases colds and coughs. An antispasmodic, it prevents vomiting and is a good tonic and soother for the digestive system. It is best used fresh or added towards the end of cooking. It’s delicious chopped into salads or added to melted butter as a sauce for fish. Mix leaves with mayonnaise for a lemony potato salad.

• Jane's Delicious Garden. Jane Griffiths. Sunbird Publishers www.janesdeliciousshop.co.za

This story originally appeared in the Sunday Times Lifestyle.