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Lemon verbena medicinal uses. The plant's aerial parts have lemon-scented fragrance known to be medicinal

Lemon Verbena Medicinal Uses

Lemon verbena, also known as alosuysia triphylla or herb louisa is an undervalued, lemon-scented medicinal herb, native to Bolivia, Central America, and Peru. The herb was named after Maria Luisa, the Princess of Parma and was brought to Europe by the returning Spanish sailors between the 17th and 18th century.

[Note: The Right Flowers is not a medical site. Knowledge of and information about the therapeutic benefits and applications of flowers, while known through the ages, does not constitute medical advice. If you are having health issues, you should consult with a physician.]

This deciduous, woody shrub that blossoms in late summer, bringing out tiny, white and purple flowers that appear in late spring and summer. Its leaves, flowers, and stalks give off a fresh lemon scent hard to resist. These aerial parts are known to have medicinal compounds including sedative, antispasmodic, stomachic and febrifuge properties. Lemon verbena medical uses include:

Fighting inflammation
The shrub contains verbascoside which is ideal for fighting inflammation by boosting the production of tyrosine phosphate, this reduces the risk of developing inflammation.

The herb is also rich in polyphenols which act similarly to verbascosides to reduce inflammation by managing the effects of reactive oxidative stress, which reduces inflammation.

Mental health boost
Essential oils extracted from lemon verbena have been shown to be highly effective in managing anxiety and stress. If you had a tough day at work and your nerves are frayed, inhaling the lemon-scented oil helps to calm and settle your mind.

In addition, the compounds in this plant assist in balancing the hormones and soothe the mind. So, if you suffer from chronic stress, consider making it a part of your regimen.

Promotes digestion
A cup of lemon verbena leaves and blossoms infusion is recommended by nutritionists for people experiencing digestive problems. The infusion is ideal for treating gastric pain and intestinal spasms. In addition, consuming the infusion regularly wards off flatulence, nausea, stomach cramps and indigestion.

Great for decongestion
Lemon verbena has expectorant properties. Nutritionists recommend that people experiencing congestion in their airways should sip some warm lemon verbena tea to help unclog and get rid of mucus.

Boosts immune system
The body’s immune system is the first line of defense against invading pathogens. When your immunity is compromised, opportunistic infections have the perfect environment to develop and turn into full-blown health problems. Since lemon verbena is rich in antioxidants, incorporating it in your diet helps to boost the immune system and reduce the risks of developing infections.

Good for your skin
Lemon verbena’s essential oils are great for toning, moisturizing and rejuvenating your skin. Massaging your face with oil from this shrub regularly helps in nourishing the skin and increasing its elasticity which is ideal for combating premature aging, scars, and acne. In addition, the oil contains healing properties which are good for treating common skin conditions including eczema.

From the lemon verbena health benefits outlined above, it is clear that this little-known herb is great for alleviating many health problems. So, how about ordering it for your kitchen garden if you want to enjoy its lemon-tinged goodness?

Lemon verbena medicinal uses. The plant's aerial parts can be infused and used as an expectorant, sedative and digestive tract remedy

Culinary Uses Of Lemon Verbena

Lemon verbena is grown for its aroma and culinary taste. Unlike most herbs with culinary value, lemon verbena can be used fresh or dry without losing most of its aroma. To dry the flowers and leaves of the herb, tie the stems at the bottom and hang to dry. Alternatively, strip off the leaves and place them in a dehydrator.

Lemon verbena was brought to Europe by Spanish explorers, mostly from Chile and Argentina, in the 17th century. There, the herb was grown for its oil which has a lemony flavor. The oil was used in cosmetics and perfumes until cheaper alternatives including lemongrass oil replaced it. Apart from being used in the beauty industry, the herb was commonly used in the Victorian Era to make potpourri. Today, culinary uses of lemon verbena include dressing fruit salads, flavoring drinks, marinades, and fish soups.

Lemon verbena bread

Ingredients
I 1/2 cup sugar
¼ cup lemon verbena leaves, chopped
2 teaspoon verbena blossoms, chopped
Fresh juice from 1 medium-sized lemon
1 stick unsalted butter
1 ½ cup sifted flour
Pinch of salt
1 teaspoon baking powder
Grated rind of 1 lemon
2 large eggs
½ cup milk
¾ chopped nuts (optional)

Process: Cream butter with verbena leaves in a food processor or mixer. Add 1 cup of sugar and beat until thoroughly mixed, then put in salt, eggs and the rest of the ingredients except the lemon juice, the verbena blossoms, and the remaining 1/2 cup sugar.

Grease loaf pans and pour in the mixture. Bake at 350o F for about 40 minutes. To test if the bread is done, insert a cake tester or toothpick into the bread. If the tester comes out clean, the bread is done.

Leave the loaf in the pan and prepare glaze using the remaining ½ cup of sugar, lemon juice, and verbena blossoms. To prepare the glaze place the sugar, lemon juice and blossoms in a small saucepan and stir over medium heat until the sugar dissolves. While the loaf is still hot, pour the glaze over it and allow to sit for several hours. Remove loaf from pan and wrap in foil overnight before serving or freeze immediately.

Lemon verbena sugar cookies

Ingredients
2 teaspoons fresh verbena leaves, chopped
1 teaspoon fresh verbena flowers, chopped
2 ½ cups flour
2 teaspoons baking powder
2 eggs
¼ teaspoon salt
1 cup of sugar
1 ½ teaspoons zest
1 cup unsalted butter
1 teaspoon vanilla
Extra sugar for rolling

Process: Combine all the dry ingredients. Beat butter, eggs, vanilla, and sugar in a separate bowl until thoroughly mixed. Add half of the flour mixture and beat thoroughly. Stir in remaining dry ingredients with a wooden spoon. Make rounded teaspoonfuls. Roll in extra sugar. Place on an ungreased baking sheet and bake at 350 degrees until edges are slightly golden.

Ultimately, unlike many herbs that have been replaced over time, the culinary uses of lemon verbena have consistently ensured that the plant is as famous as it was centuries ago when its oil was sought after for making perfumes.

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