Lemon Verbena tea has been in the consciousness of many traditional herbal practitioners as being potent for disorders in the nervous and digestive systems.
Also known by its official name of aloysia tryphilla, lemon verbena is a perennial shrub native to South America, particularly Argentina, Brazil, Peru and Paraguay. Lemon verbena grows to a height of about 1 to 3 meters. It has lancet-shaped green leaves and has tiny white or lavender-colored flowers.
Lemon verbena is grown for medicinal, commercial and culinary purposes. The herb has a very strong lemony scent. Thus, it has been favored as a base material for perfumes. Its flavor, on the other hand, has been likened to a blend of licorice and camphor, and is widely used as an herbal flavoring to replace oregano, particularly in fish and poultry dishes.
The active constituent of lemon verbena is the oil of verbena which contains such compounds as methyl heptenone, borneol, geraniol, dipentene and others.
The health benefits of lemon verbena can be derived through an infusion of the herb. Lemon verbena tea can be made by immersing about 2 teaspoons of dried lemon verbena herbs or ¼ teaspoon of fresh leaves and tops into one cup of boiling water. Let soak and steep for about 5 minutes then drink. The taste of lemon verbena tea may be enhanced by the addition of honey.
This tea’s possible health benefits are the following:
- May alleviate colon and stomach spasms.
- May aid in calming and relaxing the nervous system.
- May help reduce fever.
- May help ease colic.
- May help in expelling cough.
- May help calm itching.