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, or added to standard tea in place of actual lemon (as is common with Moroccan tea). It can also be used to make a sorbet. In addition, it has anti-Candida albicans activity. In European Union, Verbena essential oils (Lippia citriodora Kunth.) and derivatives other than absolute are prohibited when used as a fragrance ingredient (Commission Directive 2009/164/EU of 22 December 2009).

Moderate antioxidant supplementation with lemon verbena extract protects neutrophils against oxidative damage, decreases the signs of muscular damage in chronic running exercise without blocking the cellular adaptation to exercise.

Lippia citriodora extract shows antioxidant properties that could play an important role in modulating GSH-reductase activity in lymphocytes and erythrocytes and protecting plasma from exercise oxidative damage.

Lemon verbena extract containing 25% verbascoside showed strong antioxidant capacity, especially in a lipophilic environment, which was higher than expected as concluded from the antioxidant capacity of pure verbascoside, probably due to synergistic effects. The capacity of verbascoside to act as an effective radical scavenger in lipophilic environments was also shown. Verbascoside-enriched extracts might have interesting applications in cosmetic, nutraceuticals or functional food; however, the genotoxicity of verbascoside may limit its use.