Lemon verbena infusion leaves

Origins and history

Native to South America, lemon verbena has a rich history dating back centuries. It was introduced to Europe in the 17th century and quickly gained popularity for its aromatic and medicinal properties. In traditional medicine, lemon verbena was used to alleviate digestive issues and promote relaxation. Today, it is cultivated in various regions around the world, including Europe, North America, and North Africa.

Nutritional information

Lemon verbena infusion leaves are low in calories and are a good source of antioxidants, vitamins A and C, and minerals such as calcium and iron.

Allergens

There are no known allergens associated with lemon verbena infusion leaves.

How to select

When selecting lemon verbena infusion leaves, look for fresh, vibrant green leaves that are free from browning or wilting. Choose leaves that have a strong lemon scent when gently crushed between your fingers.

Storage recommendations

To maintain the freshness of lemon verbena infusion leaves, wrap them in a damp paper towel and store them in a plastic bag in the refrigerator. They can also be dried and stored in an airtight container for future use.

How to produce

Lemon verbena can be grown in a sunny location with well-drained soil. It can be propagated from cuttings or purchased as a young plant from a nursery. Regular pruning will help promote bushier growth and ensure a steady supply of leaves for infusion.

Preparation tips

To make a lemon verbena infusion, steep a handful of leaves in hot water for 5-7 minutes. The resulting infusion can be enjoyed as a refreshing tea or used as a base for cocktails, sorbets, or sauces. Lemon verbena leaves can also be finely chopped and added to salads, marinades, or baked goods for a burst of citrus flavor.

Substitutions

If lemon verbena infusion leaves are not available, you can substitute with lemon zest or lemon balm leaves to achieve a similar citrusy flavor.

Culinary uses

Lemon verbena infusion leaves are commonly used to make herbal teas, flavored syrups, and infused oils. They can also be incorporated into desserts such as custards, ice creams, and cakes. In savory dishes, lemon verbena leaves pair well with fish, poultry, and summer vegetables.

Availability

Lemon verbena infusion leaves are commonly available in regions where the herb is cultivated, including Europe, North America, and North Africa.