Single Garden · Suffolk

Verdena

Lemon Verbena

A single-garden lemon verbena for fine dining restaurants. Hand-picked and naturally dried in Suffolk. One herb, one season, nothing added.

Picked, dried and sealed in Suffolk. At its finest within twelve months.

Enquire for your restaurant
Verdena lemon verbena — single garden Suffolk
Hand-picked lemon verbena — Suffolk harvest

Provenance

One herb, one garden, one season.

Verdena is grown on a single farm in Suffolk, harvested by hand at the point of peak essential oil concentration — late summer, when the leaves are at their most aromatic and complex.

The leaves are dried naturally in small batches and sealed immediately to preserve the volatile oils that give lemon verbena its distinctive clarity and depth. Nothing is added. Nothing is blended from other sources.

What reaches your kitchen comes from one garden.

Suffolk sits in one of the driest, sunniest corners of the country — a microclimate closer to the Mediterranean gardens where Verveine has traditionally grown. It is why lemon verbena, a plant that has rarely thrived outdoors in Britain, grows here.

The crop is cut in two or three passes across high summer — July into August — when the oils are at their peak.

1
Garden
Suffolk, England
1
Season
Summer harvest
1,600+
Sunshine hours
per year
12
Months
Garden to cup
Verdena lemon verbena infusion

The Infusion

In the cup

Pale gold. Citrus-led, leafy, clean finish. Most verbena fades within months; ours is harvested annually, so the oils — and the flavour — stay intact.

Rich in lemon floral notes with a lovely earthy surround. This is what fresh harvest delivers — nothing dusty or flat.

The Product

Supplied exclusively to fine dining restaurants

🌿

Single Garden

Grown and harvested on one farm in Suffolk. Full traceability from soil to table.

The harvest date on every tin is our guarantee of freshness.

Premium Supply

Restaurant supply tin: 30g – £25. At 1.5g per teapot, the cost per serving is £1.25 — exceptional value for a distinguished after-dinner infusion.

Available to a handful of restaurants each year — only as much as the garden allows.

Trial Available

Trial tins available for head chefs and sommeliers. Arrange a visit before committing to supply.

Brewing Guide

How to brew

Quantity
1.5g
per restaurant
teapot
Temperature
90°C
not boiling —
to protect the delicate oils
Infusion
4–5 min
whole leaves —
gently strain before serving

At its best within 12 months of harvest

Restaurant Enquiries

Supply for your kitchen

Verdena is supplied directly to fine dining restaurants. To arrange a trial, discuss supply terms, or request further information, please contact us directly.

zarina@verdena.co.uk