Lemon Verbena | Luisa Verveine | Aloysia Triphylla | Organic

Description

Aloysia triphylla, commonly known as lemon verbena, is a delightful herb with a rich history and a refreshing lemony aroma. Let’s explore some fascinating details about this versatile plant:

1. Origin and Names:
   • Lemon verbena (Aloysia triphylla) hails from Argentina and Chile.
   • It was brought to Europe by Spanish explorers in the 17th century.
   • The name “Aloysia” is thought to be a derivative of “Louisa,” honoring Maria Louisa, Princess of Parma and wife of King Carlos IV of Spain.
   • Other names include Lippia triphylla, Lippia citriodora, Aloysia citriodora, Verveine citronelle, Herb Louisa, lemon-scented verbena, and Verbena triphylla.
2. Description:
   • Lemon verbena is a woody shrub with shiny, lanceolate green leaves.
   • Leaves grow opposite or in whorls of three.
   • When crushed, the leaves release a strong lemon aroma and taste.
   • In tropical climates, it can reach 10-15 feet tall, but in containers, it stays around 2-4 feet.
   • Fragrant, white to pale lilac flowers bloom from mid-summer to early fall.
3. Culinary Uses:
   • Lemon verbena’s flavor is reminiscent of lemon candy—sweet, intensely lemony, and without sourness.
   • Culinary applications include:
     • Flavoring desserts, sweets, and drinks.
     • Enhancing fruit salads by sprinkling chopped lemon verbena leaves.
     • Garnishing freshly prepared fruit juice.
     • Pairing with fish stews, soups, and poultry.
4. Making Lemon Verbena Oil:
   • Create a simple Lemon Verbena oil for marinades or salads:
     • Blend one cup of fresh Lemon Verbena leaves with 1/2 cup grapeseed oil.
     • Blend on high for at least 2 minutes.
     • Let stand at room temperature for an hour or two.
     • Strain through a fine mesh strainer.
     • Use immediately or refrigerate (it keeps about a week).
5. Hot Infusion:
   • To enjoy the herbal benefits, prepare a hot infusion:
     • Take 2-3 tablespoons of dried lemon verbena leaves in a cup or teapot.
     • Pour hot water over them and cover with a lid for 10-30 minutes.
     • Strain and savor the liquid, rich in antioxidants, enzymes, vitamins, flavonoids, and volatile oils.
     • You May
       • Sweeten your herbal tea with honey, natural fruit juice, stevia leaves powder, or licorice root powder.
       • Get creative: Freeze lemon verbena tea into ice cubes or popsicles for a refreshing twist!

Remember, lemon verbena’s bright flavor and fragrance make it a delightful addition to both culinary and aromatic experiences.

Precautions: If you are pregnant, breast feeding, or taking any medications, it is important to consult with a healthcare professional before taking any herbal products. All content on this website is intended for educational purposes only. It has not been reviewed or approved by Health Canada. This information is not meant to diagnose, treat or cure any disease.