Lemon verbena, also known as lemon beebrush or vervain, was introduced to Europe by the Spanish and Portuguese in the 17th century, primarily for its aromatic oil.
The leaves of lemon verbena have gained popularity due to their fresh, slightly tangy lemon scent, making them a versatile ingredient in both hot and cold beverages. Scientifically known as Aloysia citrodora, this flowering shrub is native to South America. Its leaves and flowering tops are commonly used in culinary dishes, drinks, and traditional medicine.
Lemon verbena is often used to alleviate muscle soreness from exercise, treat insomnia, reduce joint pain, and manage conditions like multiple sclerosis (MS), among other ailments. However, there is currently no strong scientific evidence to support these medicinal claims.
Important: Always brew with boiling water and let it infuse for 5-10 min in order to obtain a safe beverage.
Please note that the volume of lemon verbena is more than twice the volume of normal teas. e.g. 100g looks like 250g.
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Brewing Instructions:
Use 1 tsp/cup
With 100 ̊C water
And steep for 5 mins to 10 min
Your infusion is usually consumed without milk
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