Aloysia triphylla, commonly known as Lúcia-Lima, is originally from South America, but arrived in Portugal in the 17th century. The leaves of these small aromatic shrubs have a long history of therapeutic and culinary uses.
Lemon Verbena has a markedly citrus aroma, which refreshes the senses. It produces a brilliant lemony infusion, balanced by a slightly herbaceous aftertaste. The palate is smooth and almost creamy, leaving a pleasant sweet sensation on the palate.
Lemon Verbena can be used for various digestive purposes, such as detoxification or relief from heartburn and indigestion. It also boosts the immune system and can relieve common flu symptoms. Lemon Verbena infusion can also relieve stress and anxiety, while promoting a good night’s sleep.
This herb can be used to add a refreshing citrus flavor to your favorite dishes. Try adding it to salad dressings, poultry dishes, or even sweet citrus desserts. Lúcia-Lima can be used in recipes to replace lemon zest or even infused with oil or vinegar. Add it to fresh lemon juice, mint leaves and a little sugar for a refreshing summer lemonade.
Mix 2 tablespoons of lemon verbena leaves with 1 liter of water at 90°C in a container of your choice (sieve, teapot, or even directly in the cup). Let the leaves rest for 5-7 minutes, depending on how strong you like the infusion to be.
Dairy free, gluten free, caffeine free, theine free, suitable for vegetarians and vegans.