An annual herb, lemon verbena forms a shrubby plant that benefits from regular pruning to keep it from getting leggy. Fortunately, regular trimming also gives you plenty of citrusy leaves for use in beverages and dishes. Try steeping leaves in hot water, and then enjoy the resulting tea hot or cold. You can also mince the leaves and use them to flavor fish and vegetable dishes. Lemon verbena prefers full sun and free-draining soil that has been amended with compost.  Plant it near the edge of the bed where you'll be apt to brush by the foliage, causing the leaves to release some of their lemony scent.