Lemon Verbena (Lippia citriodora) is a perennial shrub which can reach a height of 1 m. It has long unifoliolate leaves with a pleasant typical and strong lemon scent. The flowers are small and have a white or purple colour.
Also known as Vervain (quite incorrectly), Citron verbena, Aloysia citriodora, Verbena citriodora, Verbena triphylla and Lemon Beebrush
Traditional Uses of Lemon Verbena:-
The Herb can be made into a tea or infusion which is very refreshing. The tea has been used as a herbal remedy for insomnia at night and for general ailments during the day.
Chefs value this herb as a companion to citrus lemon because its flavour holds up in cooking. Great for fruit salads, jam, jelly, and sweets.
Sprinkle over salads and vegetables for a wonderful lemony flavour. Use to create flavour in stuffing for meat or poultry. Stir into cottage cheese. Makes a refreshing tea in combination with mint or alone. Wonderful as a garnish for iced tea.
Use liberally when on a low salt diet. Also try combining lemon verbena with dried celery, ground peppercorns, lovage leaves or any mix of herbs and spices that taste well with lemon as a mild seasoning mixture. Lemon Verbena Tea Recipes.
2 tsp dried Catnip (Nepeta)
1 tsp dry Lemon Verbena
Pour 2 cups boiling water over herbs. Steep 10 minutes & strain.
Why not put some of the leaves into a relaxing bath – the warmth of the water will release the essential oils in the leaves into the bath and you will surrounded by the glorious fragrance which will continue to make itself known long after your bath is over.
History of Lemon Verbena:-
If you like lemon, this is the herb for you! It has a very lemony taste without any bitterness – its gloriously lemony and holds its fkavour well in cooking. Originating from Central and South America, this herb was carried home by Spanish explorers in the seventeenth century. It’s popularity quickly spread throughout Europe.