Lemon Verbena - Aloysia citrodora
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Lemon Verbena is a woody, shrub with large, shiny oval crinkly, mid green leaves and a rather open, almost straggly habit. It is noted mainly for its outstanding lemon scented foliage which is used extensively in cooking and infusions. In summer and autumn it produces racemes of dainty mauve flowers, though it is grown as much for its lemon scented foliage as for its flowers. It is a popular garden herb so make sure you plant it somewhere where you will brush past it often to release its lovely lemon scent. Lemon Verbena is evergreen in warmer winter locations but will drop its leaves in colder locations. Grows best in moist, light, well-drained and fertile soils. It will need regular pruning to maintain shape as it can become rather straggly. Prune heavily in late winter.
Mint Tea with Lemon Verbena
- 1/2 cup of fresh mint leaves, washed and lightly packed (about 20 leaves)
- 1/2 cup of fresh lemon verbena leaves, rinsed and lightly packed (about 10-15 leaves)
- 2 cups of water
- Bring a pot of fresh water almost, but not quite to a boil.
- Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups.