Aloysia triphylla, commonly known as Lemon verbena, is originally from South America, but arrived in Portugal in the seventeenth century. The leaves of these small aromatic shrubs have a long history of therapeutic and culinary uses.
What do you know?
Lemon verbena has a markedly citrus aroma, which refreshes the senses. It produces a bright lemonade infusion, balanced by a slightly herbaceous aftertaste. The palate is smooth and almost creamy, leaving a pleasant sweet sensation on the palate.
Health Benefits
Lemon verbena can be used for various digestive purposes, such as detoxification or relief from heartburn and indigestion. It also boosts the immune system and can relieve symptoms of the common flu. Lemon verbena infusion can also relieve stress and anxiety while promoting a good night’s sleep.
Culinary use
This herb can be used to add a refreshing citrus flavor to your favorite dishes. Try adding it to salad dressings, poultry dishes, or even sweet citrus desserts. Lemon verbena can be used in recipes to replace lemon zest or even infused in olive oil or vinegar. Add it to fresh lemon juice, mint leaves and a little sugar for a refreshing summer lemonade.
What the process looks like
The plants are grown organically in the nursery and selected from the best-adapted cultivars. Harvesting is done manually near the flowering period of the plant cycle (when the concentration of essential oils is highest). The leaves are dried at low temperatures, never exceeding 25°C. The best leaves are selected by hand.
How do you prepare?
Mix the sachet of lemon verbena leaves with water at 90°C in a container of your choice (strainer, teapot, or even directly in the cup). Let stand for 5-7 minutes, depending on how concentrated the infusion likes.
Endnotes
Ingredients: 100% Lemon verbena leaves
Quantity: 20 sachets
Nutritional Information: Dairy-free, gluten-free, caffeine-free, theine-free, suitable for vegetarians and vegans
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