Lemon Verbena cutting from the garden. Choose a 2-3 inch piece of healthy stem, cutting at a point where the newest growth meets more woody (older) growth. Lock scissors into the internode point where the leaves branch from the stem.	Use sharp scissors to take your cutting; a good clean cut will heal and root more quickly than a more wounded cutting.
Using sharp scissors, make a steep cut on the stem. This step sends a signal to the plant to release its own natural rooting hormone, stimulating a callus - the first stage of rooting. The steep cut also allows the plant to draw water and nutrients, while waiting for new roots to develop.	Notice the steep, clean cut.
Remove the lower leaves from your cutting, as too much foliage encourages wilting and tends to rot in your rooting medium (water or gritty soil). Try to strip lower leaves away without damaging the stem. PS. Save the lemon verbena leaves for use in tea...herbs are so much fun!	Once the lower leaves have been removed, cut down the surface area of all remaining foliage. This dramatically reduces wilting, and reduces stress for the cutting while the roots are developing.
The lemon verbena cutting is now ready to do into a glass of water on a sunny windowsill. Change the water frequently (at least a couple of times per week) to ensure the cutting gets lots of oxygen. Aeration is very important for healthy root development.