Overview
Lemon verbena, sometimes called vervain, is generally
acknowledged to be the most strongly scented and intense of the lemon
scented plants. The scent has moved writers to poetry and prose in an
effort to describe its essence, which is both crisp and relaxing at the
same time. Because of its scent, lemon verbena is used in making
perfumes and toilet water, as well as a flavoring in baking, jelly and
preserving. The flavor of lemon verbena has been likened to a cross
between licorice and camphor, and it is widely used as an herbal
flavoring to replace oregano, particularly in fish and poultry dishes.
Lemon verbena was introduced to England in 1700s, and found a
comfortable home there, where the deciduous bushes sometimes grow to
fifteen feet in height. The plant has an incredibly strong minty-citrus
scent that is quite powerful when harvested fresh, however the dried
Lemon Verbena is less over-powering and more subtle. It is native to
Chile and Peru, but grows quite contentedly in other places. It is used
in a similar manner as many other plants with mint or camphor content.
Parts Used
Leaves and flowering tops are used in tea infusions, either fresh or dried
Typical Preparations
Tea infusions either hold or cold, and seldom found in food and capsules.
Summary
As a culinary flavoring, lemon verbena has been used as everything
from ice cream flavoring to pepper substitute. The licorice and camphor
content do make the volatile oils from the plant stronger than most
other lemon-scented herbs, so it's advised to use it sparingly as a
flavoring.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.
