Lemon verbena, Latin name Aloysia triphylla, is a woody, deciduous shrub characterized by its lemony fragrance. The plant reaches up to 15 feet in height and blossoms in summer, producing clusters of tiny lavender flowers at the tips of its leafy branches. During spring, summer and fall, lemon verbena is covered with light-green, pointed foliage with a slightly sticky feel due to the plant's heavy oil production. During winter, the leaves yellow and drop, leaving the plant's branches bare.
Native to South America, the lemon verbena plant is widely cultivated in warm climates around the world. In France and North Africa, the herb is even grown commercially. Because of its sensitivity to cold weather, gardeners in North America often grow Aloysia triphylla in containers, where it grows more compactly and does not flower as profusely. The plant's leaves, however, still produce a strong aroma and are often used as a delicate flavoring in herbal teas.
History of Lemon Verbena
First introduced to England in the late 1700s by Spanish explorers, the lemon verbena herb quickly became a garden favorite, valued for its ease of care, culinary uses and medicinal properties. The plant soon spread to other European countries, where the climate was suitable. In Greece, it was once believed that dried lemon verbena leaf placed in pillows would promote sweet dreams. In South America, natives used the herb to make herbal tea for a variety of medicinal purposes.
Today, the plant is used to make numerous commercial lotions, soaps, aromatic waters, perfumes, colognes, scented baths, potpourris and other cosmetics. Gardeners grow lemon verbena as a fragrant, ornamental shrub in USDA hardiness zones 9 through 10, or as a houseplant in cooler climates. Growers often harvest and dry the leaves for making homemade cosmetics and medicinal preparations.
Culinary Uses of Lemon Verbena
Because of its strong lemony scent and delicate flavor, the lemon verbena plant is commonly used in culinary pursuits. Some of its most well-known uses include:
- Herbal Tea – Delicious lemon-lime herbal tea is made by steeping several dried lemon verbena leaves in boiling water, steeping for 10 to 15 minutes, straining and adding fresh lime juice. The lime juice can be left out and the tea sweetened with honey, if desired.
- Fragrant Rice – Minced, fresh lemon verbena leaves added to plain rice give the otherwise boring dish a delicate, citrus-like flavor that makes a great accompaniment to poultry dishes.
- Baked Goods – A few fresh leaves placed on the bottom of a greased cake or loaf pan before the batter is poured in will release their aromatic oils while baking. Peel the leaves away once the cake or loaf has cooled. Lemon verbena is especially good with carrot, banana or zucchini bread.
Medicinal Uses of Lemon Verbena
Because of the plant's late introduction into Europe, it has not figured as an important medicinal herb. Some of its more prominent folk medicine uses include:
- Reducing Fevers – Fresh or dried, lemon verbena leaves made into herbal tea are commonly used by herbalists to reduce fevers in children and adults.
- Relieving Indigestion – Lemon verbena tea is a common folk remedy for relieving heart burn or indigestion, and is reported to have a tonic effect on the digestive tract.
- Soothing Anxiety and Insomnia – Believed to relax the body and mind, lemon verbena is used as a mild sedative during times of stress or to help with sleeplessness.
Aromatic Uses of Lemon Verbena
Aside from real lemons, the lemon verbena plant produces the most lemony fragrance in nature. Some of its most common aromatic uses include:
- Scented Baths – A bunch of fresh lemon verbena leaves placed into a hot bath revives the mind and body while lightly scenting the skin. Lemon verbena essential oil is also available and may be used instead of fresh leaves, if desired.
- Homemade Perfumes – The oil can be extracted from the herb's fresh leaves at home and used to make homemade perfumes and floral waters, or used in scented baths.
- Potpourris – A common ingredient in commercial and homemade potpourri, lemon verbena leaf adds a long-lasting citrus scent to dried aromatic mixtures.
- Finger Bowls – An old-fashioned, traditional use for the leaves of lemon verbena is to place them in finger bowls at banquets or large dinners for guests.
References:
Rodale's Illustrated Encyclopedia of Herbs. Emmaus, Pa.: Rodale Books, 1998. Print.
John, and Rosemary Hemphill. What Herb is That?. First Edition ed. London: Pa: Stackpole Books, 1997, 1997. Print.
Cindy Ausbrooks - Cindy Ausbrooks is a freelance writer living in the beautiful Hot Springs, AR. She enjoys herbalism, natural medicine, animals, crafts, ...
