Lemon verbena tea is made from the leaves and flowers of a shrub native to South America. It has a strong lemon aroma and is used in perfumery, culinary spice, and alcoholic beverages. It has health benefits, including reducing fever and cough, treating asthma symptoms and muscle spasms, and relaxing the nervous system. Lemon verbena tea is made by steeping fresh or dried leaves and flowers in boiling water for 5 minutes.
Lemon verbena tea is made from the leaves and flowers of Aloysia citrodora, a small perennial shrub native to Chile, Peru, and Argentina that also goes by the common names verbena, verbena, lemon brush, and Louisa grass. As the various names imply, the plant possesses a strong lemon aroma with a flavor comparable to licorice mixed with mint. As such, this herb has a long history of use in perfumery, especially in the making of the classic eau de cologne. In many regions of the world, lemon verbena is also used in the production of alcoholic beverages and to flavor fish and poultry, jellies, puddings, and sherbet.
While lemon verbena has a long history of use in South America, the herb was unknown in Europe until the Spanish introduced it to England in the 17th century. Since then, the herb has been widely cultivated as a culinary spice and to produce the essential oil of verbena. The leaves and flowering tops are collected to infuse as a tea. In some parts of Europe, particularly France, lemon verbena tea remains a popular drink served both hot and cold.
In addition to imparting a distinctive aroma and flavor, there are many health benefits associated with consuming lemon verbena tea. Traditional medicinal uses include reducing fever and cough. The herb is also believed to have antispasmodic properties and is used to treat asthma symptoms and muscle spasms, including those associated with stomach and colon irritations. Lemon verbena tea is also reputed to have mild sedative and anti-inflammatory effects and is used to relax the nervous system and relieve itchy skin.
Among herbal remedies, lemon verbena represents one of the few medicinal botanicals not found in capsule form. This is likely because the volatile oils in the plant are generally considered more potent than others due to the presence of camphor. Additionally, the European Union restricts the use of verbena essential oil as a fragrance ingredient. Direct application of the essential oil to the skin is known to increase photosensitivity and cause contact dermatitis in some people.
Verbena oils include l-limonene, borneol, nerol, geraniol, dipentene, methyl heptenone, and other agents. Lemon verbena tea, however, is made from the leaves and flowers of the plant, which has a lower concentration of these components. The tea is made by steeping ¼ teaspoon (1 ml) of fresh material or 2 teaspoons (10 ml) of dried leaves and flowers in one cup (225 ml) of boiling water for 5 minutes, then strained. Honey can be added to sweeten, if desired.
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