It was brought to Europe by the Spanish in the 17th century.
Lemon verbena leaves are used to add a lemony flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, and beverages.
It also is used to make herbal teas and can be used to make a sorbet.
In addition, it has anti-Candida albicans activity.
The major isolates in lemon verbena oil are citral, nerol and geraniol.