Lemon Verbena

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Tuesday, July 17th, 2007 Subscribe To Our Feed

Scientific Name: Lippia citriodora or Aloysiatriphille Family: Verbeneacee

Description:
Perennial appreciated for its citrus perfumed leaves. Plant size
varies according to climate. Reaches 50 cms in mild zones. Planted near the
house for easy access, leaves should be rubbed between fingers for maximum
perfume.

Trunk: Expert pruning needed to control this
straight but somewhat disorderly plant Foliage: Leaves grow in groups of 2/3.
They are long, lance shaped with a deep central vein, sometimes rough to touch.

Flowers: Tiny, weightless white or violet flowers in
spikes at the end of stele, flowering at the end of summer.

Habitat: Imported into Europe from South America by the
Spanish in the 17th century. Exposition: Favors sunny spots, sheltered from the
wind. Light pruning of branches in autumn, cover roots and the lower part of the
plant with leaves or mats where winter temperatures are below zero. Plants will
regenerate in spring despite leaf loss due to deep roots. Vases should be
brought into the warm in late autumn.

Reproduction:
Sowing or branch layering in late spring. Growth: Do not lose hope if, after a
rigid winter, budding is late. Foliage may be damaged by frost but continue
watering and fertilizing because roots have probably survived.

Harvest: Pluck the highly-scented leaves throughout the
year. Maximum aroma when flowering. Storage: Dried leaves maintain their aroma.

Usage: Culinary Usage: an excellent digestive, tonic
and sedative is obtained from fresh or dried leaves. A pleasant tea is made when
mint is added to this herb.

Beauty: An infusion
perfumes bathwater. Tired or irritated eyes benefit from a 15 minute compress.

Myths and Legends: Recipe for a famous liqueur
containing not only alcohol, syrup and green lemons but also lemon-scented
verbena leaves. 500g pure alcohol 90o 300g water 250g sugar Peel of 2 green
lemons about 80 fresh lemon-scented verbena leaves, best picked towards the end
of August when plant is flowering. Leave well cleaned leaves and lemon peel in
alcohol for 8 days. Melt icing sugar in water and occasionally shake both
mixtures. Mix both liquids and leave to settle for one week before serving
well-iced.

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