(Aloysia triphylla) Lemon verbena is a shrub that is native to South America. Grown in many places around the world now, it is a common plant in kitchen gardens. The leaves of the Lemon verbena plant are used to make herbal teas and to add a lemony flavor to fish and poultry dishes, marinades, salad dressings, beverages and more. Medicinally these leaves are used as a tonic and as a digestive aid, helping to relieve cramps and bloating. Its aroma promotes relaxation and may help to lift the spirits. Enjoy it alone or in combination with other herbs, especially mints.

Brew 1 tsp of herb in 1 cup of water at 212º - steep for 5 minutes.

Caffeine Free

Lemon Verbena Simple Syrup

Ingredients:
1 cup water
1 cup sugar
¼ cup dried lemon verbena leaves

Preparation:
Bring water to a boil; reduce heat to low. Add sugar and stir until dissolved. Add lemon verbena and simmer for 10 minutes. Strain and discard the herbs. Allow to cool. (Extra syrup can be refrigerated in a sealed glass container.)

The syrup is perfect drizzled over fruit, ice cream, cakes and more. It can also be added to cocktail and juice recipes.

Lemon rice:

1 Tbsp lemon verbena leaves
1 cup boiling water
½ cup rice

Pour boiling water over lemon verbena and steep for 10 minutes. Strain out the leaves and pour the lemon verbena water into a saucepan. Bring to a boil and add ½ cup rice. Follow cooking instructions for rice. This lemon rice is a perfect accompaniment to fish, tofu and vegetable dishes.

Please Note: The information given here has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease.