Lemon Verbena | Luisa Verveine | Aloysia Triphylla | Organic

Description

Lemon verbena, native to Argentina and Chile, was brought to Europe by Spanish explorers in the 17th century. Its botanical name, Aloysia, is believed to honor Maria Louisa, Princess of Parma. Other common names include Lippia triphylla, Lippia citriodora, Verveine citronelle, Herb Louisa, lemon-scented verbena, and Verbena triphylla.

Description:
Lemon verbena is a woody shrub with shiny, lance-shaped green leaves that grow opposite or in whorls of three. When crushed, the leaves release a vibrant lemon aroma and flavor. In tropical climates, the plant can reach 10–15 feet tall, while container-grown plants generally stay 2–4 feet. Fragrant white to pale lilac flowers bloom from mid-summer to early fall.

Culinary Uses:
Lemon verbena has a bright, sweet lemony flavor—perfect for:

• Flavoring desserts, sweets, and beverages

• Enhancing fruit salads by sprinkling chopped leaves

• Garnishing freshly prepared fruit juices

• Complementing fish, poultry, and vegetable dishes

Lemon Verbena Oil:
Create a flavorful herbal oil for salads or marinades:

1. Blend 1 cup of fresh lemon verbena leaves with 1/2 cup grapeseed oil on high for 2 minutes.

2. Let stand at room temperature for 1–2 hours.

3. Strain through a fine mesh strainer.

4. Use immediately or refrigerate (keeps about a week).

Herbal Tea / Hot Infusion:

1. Place 2–3 tablespoons of dried lemon verbena leaves in a cup or teapot.

2. Pour hot water over the leaves and cover for 10–30 minutes.

3. Strain and enjoy.

Serving Suggestions:

• Sweeten with honey, natural fruit juice, stevia leaf powder, or licorice root powder.

• Freeze tea into ice cubes or popsicles for a refreshing twist.

Highlights:

• 100% natural botanical ingredient

• Aromatic and flavorful

• Ideal for culinary and herbal tea uses

Precautions:These products are not intended to diagnose, treat, cure, or prevent any disease.