Lemon Verbena

Lippia

triphylla, Lippia citriodora, Aloysia citriodora, Verveine citronelle or odorante, Herb Louisa, lemon scented verbena, Verbena triphylla, and Lippia triphylla; Lemon Verbena has had many names in the past but no matter what it is called its flavor and fragrance of lemon is second to no other Lemon of any kind. Lemon Verbena is reminiscent of lemon candy, sweet with strong lemon and no sourness. It might make the perfect Lemonade.

While we don't have a recipe for perfect lemonade, here is one for a somewhat spiked version of Lemon Verbena Lemonade.

Chop just half a cup of fresh lemon verbena leaves and put in a jar. Add 4 cups of vodka and let sit covered for two weeks, shaking every once in a while. After two weeks, add 2 cups of sugar and shake to dissolve. Let THAT sit for two weeks. Strain out the leaves, bottle the gloriously fragrant, delicious liqueur and either add it to desserts, or seltzer. If you REALLY want to drink it straight, I suggest doing that by the THIMBLEFUL!!!! It honestly tastes JUST the way fresh Lemon Verbena leaves smell.

Lemon Verbena Liqueur Recipe is courtesy of Weeds and Wild Things.

History

Lemon Verbena was brought to Europe by Spanish explorers in the 17th century from Argentina and Chile. There it was grown for its fabulous lemony oil that was used in perfume and beverages until cheaper Lemon Grass oil replaced it. Aloysia triphylla is named after Maria Louisa the princess of Parma and wife of King Carlos IV King of Spain and that it has whorls of three (tri) leaves (phylla).

Culture

Lemon Verbena is a rapidly growing elegant shrub that can reach 15 feet with tropical conditions. More likely it will reach 4 to 5 feet. Cutting the main stems will force side branching and produce a shrubby form faster.

Lemon Verbena likes warm moist conditions with plenty of sunlight. In frost free areas, it is an evergreen perennial. When exposed to frost, it becomes deciduous.

Mature plants well mulched in the field can survive brief temperatures as low as 6 degrees, at which point it becomes herbaceous (dies back to the ground). Cold area planting should be done at the earliest possible time in spring so it can become well established deep in the soil and develop the largest caliper trunk possible. After a mature plant has gone through a cold winter, trim off all the dead branches. They are an ugly nuisance when tangled up with the new growth. You can tell if a branch is alive by scratching some bark off with your fingernail. If it is green beneath, it is alive; if not, cut it off.

Flowers
They are small, white, single and inconspicuous. Their airy feel is an elegant crowning point for the open form of the plant. The fragrant flowers are also used in tea and culinary concoctions.

Cooking
Use anywhere you want to add a lemony taste. Lemon Verbena makes tasty tea both by itself and in combination with other herbs.

It can be steeped in milk and added to puddings, ice creams, sorbets (like the Lemon Tarragon Sorbet below) or any baked goodies calling for milk.

Other useful herb information: Turmeric | Juniper Berries | Bupleurum | Savory | Gugulipid | Garcinia Cambogia | Lavendar

Lemon Verbena

Page Content: lemon verbena plant , lemon verbena seed , lemon verbena perfume , lemon verbena tea , lemon verbena essential oil .