I'm in Raleigh NC which is also zone 7b and I leave mine outside in the ground and it has come back every year. It does suffer for it and it can be slow to emerge in the spring but it has proven hardy for me. It is also easy from cuttings so I take cuttings in the early summer and keep a few of them inside the house in the winter just in case we have a really bad cold snap. They lose their leaves in the winter even when inside so you would think they are dead but they aren't.

Thank you for the recipe. I plan on trying it as soon as my lemon verbena gets bigger.

Go check out the bonsai forum, there are many hints and tips there regarding how to thicken trunk and increase ramification (branching habit)...it seems to me that the 2 subjects, topiary and bonsai are closely related and many techniques employed in bonsai culture can be successfully applied to topiary. Good Luck!

Here are a few lemon verbena recipes that I have. LEMON VERBENA LIQUEUR 1/2 Cup Fresh Lemon Verbena leaves. Tightly packed 1 - 5 inch strip of lemon peel (lemon peel but NO white part. The white part will make it bitter) 4 Cups Vodka or Brandy ( I use 100 proof Vodka, It gives a smoother taste) 2 Cups of sugar Place Verbena leaves and Lemon strip in Vodka in a large jar or bottle with a tight fitting lid. Infuse the mixture for 2 days, then add the sugar, and infuse for 2 weeks, shaking vigorously once or twice a day to dissolve the sugar. Strain and filter through cheesecloth or very fine strainer after the 2 weeks. Transfer to bottles and age an additional 2 weeks before use. I like to keep it in the freezer. Due to the alcohol content it wonÂt freeze, but will stay nice and cold when served in a pretty glass. LEMON VERBENA JELLY 2 cups torn lemon verbena leaves 2 ½ cups boiling water ¼ cup cider vinegar 4 ½ cups sugar 1 to 2 drops yellow food coloring (optional) ½ bottle (3 oz.) liquid Pectin Put the torn lemon verbena leaves into a medium bowl. Add the boiling water, cover, and let stand for 15 minutes. Strain and measure out 2 cups of the infusion into a large, heavy saucepan. Add vinegar and sugar and mix well. Bring to a boil over high heat, stirring constantly. Add food coloring if desired. Stir in the pectin; bring to a full, rolling boil for 1 minute, stirring constantly. Pour into sterilized jars and seal. LEMON TARRAGON SORBET 2 1/2 cups water 1 cup sugar 1 cup lemon juice 1 tablespoon chopped fresh Tarragon 1 tablespoon minced fresh Lemon Verbena In a small saucepan, bring the water and sugar to a boil over high heat; stir to dissolve the sugar. Chill. Add the lemon juice, tarragon and lemon Verbena. Freeze in an ice cream maker according to manufacturer's directions. From A Celebration of Herbs