Lemon Verbena Leaf

(Aloysia citrodora)

Lemon verbena is the most intensely lemon-scented plant in the world — more powerfully citrusy than lemon balm, lemon thyme, or even lemon itself. Aloysia citrodora, a woody shrub of the verbena family (Verbenaceae) native to the Andean foothills of Argentina and Chile, was unknown to Europe until Spanish conquistadors encountered it in South America in the 17th century and brought it back across the Atlantic. It arrived in Spain and Portugal in the late 1700s and spread rapidly through the gardens of southern Europe, where its extraordinary fragrance made it an immediate sensation. It was named in honor of María Luisa of Parma, Queen of Spain and wife of King Carlos IV — Aloysia being the Latinized form of Luisa — a royal tribute to one of the most aromatic plants ever introduced to European horticulture.

In France, lemon verbena is known as verveine and is the single most popular herbal tea in the country — a cultural institution served after dinner in homes, cafés, and restaurants from Provence to Brittany. The French relationship with verveine is deep and affectionate: it is the herb of summer evenings, of grandmother’s gardens, of digestifs and tisanes. In Spain it is called hierba luisa (Luisa’s herb), and in North Africa it is a beloved tea herb throughout Morocco and Algeria. The dried leaves retain their extraordinary lemon fragrance remarkably well — far better than most herbs — making them ideal for both culinary and aromatic applications.

The leaves contain a rich array of phytochemicals including citral (geranial and neral — the primary lemon-scented aldehydes, present at 30–35% of the essential oil), limonene, linalool, geraniol, nerol, caryophyllene, verbascoside (a phenylpropanoid glycoside unique to the verbena family), luteolin, apigenin, quercetin, rosmarinic acid, and tannins. The essential oil of lemon verbena is one of the most prized in natural perfumery for its clean, bright, true-lemon character.

Product Highlights

• Dried leaf of Aloysia citrodora — Lemon Verbena / Verveine / Hierba Luisa
• Native to Argentina and Chile — brought to Europe by Spanish conquistadors in the 17th century
• Named for Queen María Luisa of Spain — Aloysia is the Latinized form of Luisa
• The most popular herbal tea in France — a beloved cultural institution
• The most intensely lemon-scented plant in the world — fragrance holds beautifully when dried
• Rich in citral, verbascoside, limonene, luteolin, and rosmarinic acid
• Available in 4 oz, 8 oz, and 16 oz sizes

How to Use

Herbal Tea (Tisane): Steep 1–2 teaspoons of dried lemon verbena in 8 oz of hot water for 5–10 minutes; strain and sweeten with honey if desired. The flavor is intensely lemony, bright, and clean — far more powerfully citrusy than lemon balm. Excellent hot or iced. Culinary: Add dried or fresh lemon verbena to fruit salads, sorbets, ice creams, custards, panna cotta, and lemon curd for an extraordinary citrus depth. Excellent in marinades for fish and chicken. Cocktails & Mocktails: Infuse in simple syrup for lemonade, cocktails, and sparkling water — pairs beautifully with gin, vodka, and white rum. Baking: Incorporate into shortbread, pound cake, and madeleines for a bright lemon note. Potpourri & Sachets: Dried lemon verbena retains its fragrance exceptionally well — use in sachets, potpourri, and linen bags. Skincare: Infuse in carrier oils or add to homemade soaps, lotions, and bath products for a natural citrus fragrance. Perfumery: The essential oil is a prized ingredient in natural perfumery — the dried herb can be used in solid perfume and botanical fragrance blends.

Available in 4 oz, 8 oz, and 16 oz sizes.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before use, especially if you are pregnant, nursing, taking medications, or have a medical condition. Keep out of reach of children.