The most delicious of desserts – lemon verbena ice cream, blackberries and frosted rose petals – inspired this pot. The scent as well as taste is heavenly. Just crush one lemon verbena leaf to immerse yourself in the most soothing and lemony of scents, or infuse the leaves in hot water to create a refreshing tisane. The rose has a sweeter aroma and if dead-headed regularly will flower profusely throughout summer.
Aloysia triphylla (Lemon verbena)
Blackberry ‘Loch Tay’
Rosa ‘Burgundy Ice’
The lemon verbena is best hard pruned in spring to keep it compact. It requires full sun and well drained soil in a sheltered, frost free position. In mild winters it may even stay evergreen. The blackberry is a thornless variety with good disease resistance. Its vigorous rambling stems will in time need permanent support, preferably against a fence or a wall in full sun or light shade. The fruit is produced on previous year’s stems so tie in new shoots as these will flower and fruit in the second year. Cut away the older stems and replace them with new vigorous stems.