Native to Chile and Peru, it was introduced to England in the 1700s where it now grows wild. The deciduous bushes sometimes grow fifteen feet in height. Lemon Verbena, which belongs to the Verbenaceae family, has a very minty-citrus scent. When fresh, it is quite intense; whereas, dried is quite toned-down and better used in teas and herbal blends. The fresh plant is often used to make essential oils which are used for cosmetic products like soap and perfumes.
Used similarly to Mint, it works well with digestive teas. Combines well with Mint, Lavender and Chamomile.
Lemon Verbena tea has anti-spasmodic qualities, which means it can help eliminate cramping and bloating. It can also help regulate appetite. Some studies show that Lemon Verbena may help increase the rate of fat burning by optimizing various bodily processes.
How to use:
1 teaspoon of Lemon Verbena to one cup of boiling water. Steep for 15 minutes, strain and drink up to three cups a day.
Lemon Verbena leaves can be used to add a lemony flavour to vegetable marinades, fish and poultry dishes, salad dressings, puddings, jams, yogurt and beverages.
Make Lemon Verbena infused vinegar or oil by mixing 1-2 teaspoons of herb into white wine vinegar or olive oil for 30 days.
Cautions & contraindications:
This information is for educational purposes only and is not intended to diagnose, treat or cure any disease or illness. Please consult your healthcare provider prior to the use of this product if you are pregnant, nursing, taking medications or have a medical condition. Individual results may vary.