Lemon Verbena organic

Lemon Verbena organic

Lemon verbena ( Aloysia citrodora ) (also called: Citronaloysia or Citron-Aloysia ) is a small deciduous shrub with branches that do not always branch completely.

The leaves are opposite and almost without a stem. They are lanceolate with a long running tip and a full or weakly serrated rim. The upper side is grass green, while the underside is slightly lighter.

Flowering takes place in August-September, where you can find the terminal bunches even under Danish conditions. The individual flowers are 4-numbered and slightly irregular with white or very pale violet petals. The fruits are not seen in Denmark, but they are split fruits that split into two, nut-like kernels.

The root network is coarse and quite high.

Use: Lemon verbena has many uses, and not just as a spot in scented bouquets or as an ornamental and fragrant plant in the gardens, where butterflies and bumble bees seek out the plant's labial flowers. Although the fresh leaves can be cooked like spinach, the leaves are more often used as a spice supplement in sweet or fresh salads. Mostly, however, fresh or dried leaves are used for an aromatic drink.

Brewing instructions:

• dosage: 16 g per litres
• water temperature: 100 ^o
• drawing time: 10-15 min.

However, it is best if it is boiled in a pot, and when the water boils, let it simmer for 5 minutes and then let it cool. Sieve and the water can be stored for a few days in the refrigerator.

Latin name: Aloysia citrodora

Country of origin: Albania