 Lemon verbena is cultivated for its lemon-like aroma and utilized for various purposes. The chemical composition of its essential oil was analyzed at different harvest periods, revealing that the full flowering stage yielded the highest fresh and dry herbage and dry leaf yields per plant. The essential oil's main constituents were limonene, narrow, and geranium, with the highest amounts measured at the full flowering stage. Lemon verbena essential oil exhibited antibacterial activity, particularly against gram, plus, microorganisms, and moderate radical scavenging activity, making it a potential natural antioxidant and antimicrobial agent in food processing. This article was authored by Suleiman Kizil, Heretin Dink, Emel Doraz, and others.