Lemon verbena for tea and food flavoring

Lemon verbena is a deciduous woody shrub with a distinctive lemon fragrance. The plant is native to South America and in countries like Peru, Argentina and Chile. The lemon-like flavor of lemon verbena is delicious so it is used in South American countries very widely.

In popular culture, leaves of the brewing plant as a sedative, anticonvulsant, diuretic and a resolver is used palpitations and dizziness. A delicious lemon lime tea can be made from the dried leaves of lemon verbena.

The fresh or dried leaves brighten the state of fish or poultry. They can be made to vegetable marinates, salad dressing, jams puddings and beverages. The fragrant flowers are also used in tea and culinary concoctions and the essential oil obtained through distillation of the leaves is used in fragrance industries, food flavoring industries, soft drink industries and folk medicine.

Lemon verbena like lemon balm, has a strong affinity to fresh fruits: the subtle lemon flavour nicely emphasizes and reinforces the fruits’ natural aroma. Leaves are mixed with sugar and the lemon-aroma-enriched sugar is used in the preparation of desserts.
Lemon verbena for tea and food flavoring