Scientific Name: Aloysia citrodora (formerly known as Lippia citriodora)

Plant Family: Verbenaceae

Occurrence: Lemon verbena is native to South America, particularly Argentina and Chile, but it is now cultivated in various regions with warm climates, including Europe, North America, and Asia.

Description: Lemon verbena is a deciduous shrub with elongated, lance-shaped leaves that are highly aromatic. The plant is known for its strong lemon scent and flavor.

Flavor Profile:

Lemon verbena has a bright, intense lemon flavor with a hint of floral and a touch of sweetness. The taste is citrusy, refreshing, and less acidic than actual lemons, making it a popular choice for culinary and beverage applications.

Culinary:

Lemon verbena is used in both sweet and savory dishes. The leaves can be steeped to make a fragrant tea, and they are often employed to infuse syrups, sauces, and desserts. Lemon verbena pairs well with fruits, salads, and poultry, adding a burst of citrusy freshness. It is also a common ingredient in herbal blends and flavored beverages.

Background:

Lemon verbena has a history of use in traditional medicine and culinary practices. It gained popularity in European cuisine, particularly in France and Spain, where it is used to flavor various dishes and beverages. Lemon verbena is appreciated for its uplifting aroma and potential health benefits.

Chemical Components:

Lemon verbena contains various aromatic compounds, including:

• Citral (geranial and neral): Main contributors to the intense lemon flavor and aroma.
• Limonene: Adds to the citrusy notes.
• Linalool: Contributes to the floral and slightly sweet undertones.
• Geraniol: Provides a rosy and citrusy character.

These chemical components, along with others, give lemon verbena its distinct and vibrant citrus flavor, making it a prized herb in the culinary world and a popular choice for herbal teas and infusions.