lemon verbena
Scientific Name: Aloysia citrodora
Flavour: Lemon verbena has a strong and intense lemony flavor with a hint of sweetness. It offers a zesty and aromatic taste that is highly prized for its citrusy notes.
Growing Season: Lemon verbena is a perennial herb that thrives during the warm months of spring and summer. It requires a frost-free growing season and cannot tolerate cold temperatures.
Native Region: Lemon verbena is native to South America, specifically regions in Argentina, Chile, and Peru. It has been cultivated and enjoyed in various regions worldwide, including the British Isles.
Traditional Recipe: Lemon Verbena Infused Water
Ingredients:
Fresh lemon verbena leaves (a handful)
Cold water
Ice cubes (optional)
Lemon slices (optional)
Instructions:
Rinse the fresh lemon verbena leaves under running water to remove any dirt or debris.
Place the leaves in a jug or pitcher.
Pour cold water over the leaves, using about 1 liter (4 cups) of water for a handful of leaves.
If desired, add ice cubes to the water for a refreshing chill.
Optionally, add lemon slices to enhance the citrusy flavor.
Let the water sit for at least 1 hour to allow the lemon verbena leaves to infuse their flavor.
Serve the lemon verbena infused water over ice and enjoy its invigorating and lemony taste.
Health Properties: Lemon verbena contains various beneficial compounds, including antioxidants and essential oils. It has been traditionally used for its potential calming and digestive properties. Additionally, lemon verbena is known to be a rich source of polyphenols, which have been associated with potential health benefits. As with any herb or supplement, it is recommended to consult with a healthcare professional before using lemon verbena for medicinal purposes.
Growing Technique:
Location: Lemon verbena thrives in full sun and requires at least 6-8 hours of direct sunlight per day. It prefers well-drained soil and can tolerate a range of soil types.
Planting: Lemon verbena can be propagated from cuttings or purchased as young plants. Plant them in the spring after the last frost date. Space the plants about 18-24 inches apart.
Maintenance: Keep the soil consistently moist but not waterlogged. Water the plants regularly, especially during hot and dry periods. Mulching around the plants can help retain moisture and suppress weed growth.
Pruning: Regularly prune the lemon verbena plants to maintain their shape, encourage bushiness, and remove any dead or diseased branches. Harvesting the leaves frequently will also promote new growth and maintain the plant's vigor.
Pests and Diseases: Lemon verbena is generally resistant to pests and diseases. However, keep an eye out for common garden pests such as aphids or spider mites. If necessary, use organic pest control methods or insecticidal soaps.
Harvesting: Harvest lemon verbena leaves as needed once the plants have reached a sufficient size. Snip the stems just above a set of leaves to encourage further growth. For the best flavor, harvest the leaves in the morning when the essential oils are most concentrated.
Storage: Fresh lemon verbena leaves can be used immediately or stored in the refrigerator. They can also be dried for later use by hanging them in bundles in a cool, well-ventilated area. Once dry, store the leaves in an airtight container in a cool and dark place.