Profile: Lemon verbena, often known as vervain, is the most powerfully scented of the lemon scented plants. The perfume has inspired writers to produce poetry and prose to express its clean and calming quality. Lemon verbena is utilized in perfumes, toilet water, baking, jellies, and preserving because of its aroma. With a flavor reminiscent of licorice and camphor, lemon verbena is a popular herbal substitute for oregano, especially in light protein recipes.
Lemon verbena was imported to England in the 1700s and has thrived there, growing to 15 feet tall. The plant has a strong minty-citrus aroma while fresh, but the dried Lemon Verbena is less overpowering and more mild. It is native to Chile and Peru but thrives in other locations. It's utilized like many other mint or camphor plants. Lemon verbena is a Verbenaceae plant.
Lemon verbena has been used in cooking as an ice cream flavoring as a pepper alternative. The plant's volatile oils are stronger than most other lemon-scented herbs due to the licorice and camphor concentrations.
|Botanical Name:||Aloysia citriodora|
|Shelf Life:||3 Years|
|Ways To Use:||
Culinary- Cooking and baking with dried leaves is a great way to use them up. Lemon verbena is a tea herb.
Cosmetic- Use in soaps, shampoos, hair conditioners, lotions, salves, balms and other cosmetics.
|Country of Origin:||England|
|Handling / Storage:||Store in a cool, dry place.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information:||None Specified|