Aloysia citrodora

Aloysia citrodora

Description

Lemon verbena is a perennial shrub or subshrub growing to 2–3 metres (7–10 ft) high. The 8-centimetre-long (3 in), glossy, pointed leaves are slightly rough to the touch and emit a strong lemon scent when bruised (hence the Latin specific epithet citrodora—lemon-scented).

Sprays of tiny purple or white flowers appear in late spring or early summer, although potted lemon verbenas may not flower. It is evergreen in tropical locations,[5] but is sensitive to cold, losing leaves at temperatures below 0 °C (32 °F), although the wood is hardy to −10 °C (14 °F).[citation needed] Pruning is recommended in spring to encourage a bushy form.[6] Due to its many culinary uses, it is widely listed and marketed as a plant for the herb garden.[citation needed]

Uses

Inca Kola soft drink, which is flavored with lemon verbena.

Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt, and beverages.[citation needed] The leaves are also used in potpourri.[5] Lemon verbena is used to make herbal teas and as a liqueur flavoring. It is used in traditional medicine in Latin American countries.The oil was historically steam-distilled from the leaves for use in the perfume industry, but it has skin-sensitising and phototoxic properties.[8] In the European Union, verbena essential oils (Lippia citriodora Kunth.) and derivatives other than absolute are prohibited when used as a fragrance ingredient (Regulation No. 1223/2009, Annex II)