Lemon Verbena: Bright-Citrus Herb for Calming Tea & Zesty Marinades
Fresh lemon verbena leaves contain 6× more citral than lemon zest, lift desserts and fish, and brew a caffeine-free tea rich in antioxidant verbascoside.
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What Is Lemon Verbena?
*Aloysia citriodora* is a South-American shrub whose long, narrow leaves hold intense **citral** and **limonene** oils. When crushed they smell like sweet Meyer lemon with a hint of pine.
Aroma & Culinary Uses
- **Tea:** 8 fresh leaves steeped 5 min = floral lemonade in a cup.
- **Infusions:** chill leaves in cream, vinegar or gin for bright citrus notes.
- **Savory:** mince into salsa verde, fish marinades, couscous or steamed veg.
Nutrition (dried leaf, 1 g in tea)
|Calories|Carbs|Polyphenols|
|---|---|---|
|≈ 2 kcal|0.3 g|~30 mg verbascoside|
Traditional & Research-Backed Benefits
- **Verbascoside & luteolin** show antioxidant and mild anti-inflammatory activity *in vitro*.
- Folk medicine uses infusion to **ease digestive cramps & mild insomnia**.
- Caffeine-free flavour booster → reduces sugary lemonade intake.
Precautions
In rare cases large doses (herbal capsules >5 g) irritate kidneys; keep to culinary amounts. Fresh leaves bruise fast—handle gently.
Harvest & Storage
- Pick just-opened tips; dry at 40 °C to lock aroma.
- **Dried leaves**: airtight, dark cupboard, 12 months.
- **Fresh sprigs**: wrap damp towel, fridge, 4 days or freeze in ice-cube trays.
- 1. Lemon Verbena
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