Lemon verbena, also known as Herb Louisa, is a small, woody, perennial shrub native to Chile, Argentina and Peru. In cooler climates, the plant is widely grown as an annual garden ornamental. It’s shiny, pale-green, lance-shaped leaves not only provide visual interest but also release a mild lemon-like scent when bruised or brushed against. As such, dried lemon verbena leaf is harvested at the end of the growing season and dried for use in herbal tea blends, topical infusions, perfumes, potpourri mixes and in other craft and cosmetic creations. Dried lemon verbena can also be used as seasoning for foods and beverages.
Lemon Verbena, 1/4 lb
Lemon verbena, also known as Vervain and Lemon Bee Bush, is a perennial shrub native to South America that was introduced to Europe by the Spanish in the 1600s. As its common name implies, the plant possesses lemon-scented foliage.
The leaf, fresh or dried, is used to flavor chicken, vegetables, rice, baked goods and various hot and cold beverages, including tea. Dried lemon verbena can also be encapsulated or tinctured.