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Lemon Verbena
Lemon Verbena is widely cultivated as its therapeutic effects as a medicinal herb and its properties as a food additive have made it very popular and sought after around the world.
With the scientific name Aloysia citrodora, the perennial shrub belonging to the family Verbenacea, is known as LemonVerbena and in our country as lemon verbena.
It originated in South America, specifically in Chile, Peru, Argentina and Uruguay. The plant was brought to Europe in the 17th century by the Spaniards. By the 18th century, it was cultivated in the Mediterranean region and at the same time reached North America. Many important ancient cultures considered luisa a sacred plant. An Egyptian legend tells us that the plant sprouted when the goddess Isis wept to mourn the death of the god Osiris. The luisa was called “herba sacra” (sacred herb) by the Romans and “sacred plant” by the ancients. Greeks who used it to wipe the altars of temples.
The plant has slender stems with long light green leaves and beautiful, purple, white or green flowers with a characteristic strong lemon-like fragrance. Although its original widespread use was as a food and perfume additive, its traditional uses as a medicinal herb have come back into the spotlight, especially after some modern research has attributed a plethora of unique health benefits to it.
There are many therapeutic actions and uses of Verbena. It is used for stomach and digestive system problems, it helps in slimming, the disappearance of cellulite and the elimination of excess fluids, helps detoxify the body and increase metabolism, it is antipyretic, diuretic, it is tonic but at the same time soothing, fights bad breath, relieves migraines.
Lemon Verbena is used as a flavouring in food and sweets, but also for flavouring drinks. Although it is safe to use Verbena, it is advisable to avoid excessive consumption. Because there is insufficient evidence of its effect on pregnancy and breastfeeding, it is best avoided.