Indigenous to South America, this herb grows naturally in the untamed regions of Peru and Chile and thrives in warm climates with ample sunlight. It can achieve a height of up to 9 feet and produces beautiful white flowers.
Lemon verbena is a widely distributed species of medicinal plants and finds common usage in traditional medicine across different countries, including traditional Chinese medicine. The European Pharmacopoeia has included detailed accounts of "Verbenae herba" since 2008, and it has been part of the Chinese Pharmacopoeia since 1995.
With its broad spectrum of applications, lemon verbena is highly prized for its medicinal, cosmetic, aromatic, and culinary properties. Lemon verbena extracts and preparations are particularly esteemed for their beneficial antioxidant and antimicrobial characteristics.
Held in high regard within the fragrance and tea industries, the invigorating and refreshing citrus-herbal fragrance associated with lemon verbena emanates from its fragrant shrub, rather than a citrus fruit.
Lemon verbena is an adaptable herb that complements both sweet and savory dishes. It can be utilized as a lemon flavoring or added as a delightful component to salads.
The young and tender leaves can be finely sliced and consumed raw in pestos, salsas, vinaigrettes, and marinades for meats. They can also be incorporated into salads, stirred into soups, or infused to enhance the flavor of ceviche.
Furthermore, the leaves can be infused into oils, syrups, and sugar to impart a zestful essence to jellies, jams, and fruit glazes. They lend themselves exceptionally well to desserts such as crème brulee, ice cream, tarts, panna cotta, pudding, and sorbet when utilized as a flavorful infusion.
Lemon verbena
