Verbena

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ORIGIN

Verbena originates from the South American Andes, mainly Peru; hence its nickname ‘Peruvian verbena’.

There are 2 varieties of verbena, both commonly referred to as lemon verbena: Aloysia Triphylla and Lippia Citriodora, both of which belong to the Verbenaceae family. Frenchman Philibert Commerson discovered lemon verbena on a botanical trip to Buenos Aires in 1767. It was difficult to introduce verbena throughout Europe, but this was achieved in 1997. Nowadays, it is used all over the world for its various properties.

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CULTIVATION METHOD

Verbena is made up of pale green, lance-shaped stems. It grows at altitudes of 0 to 3000m in the form of a shrub that can reach a height of up to 3m. Verbena grows in well-drained and permeable soils. To grow, it should be planted in the sun or partial shade and sheltered from the wind.

It blooms from early July to late September. Verbena is harvested in October. Small white flowers appear in bunches when the plant is in bloom.

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HOW TO USE IT WHEN COOKING

Verbena gives off a pleasant lemon scent. It is very popular and widely used in the Mediterranean Basin.

Verbena is mainly infused. It goes perfectly with fruit salad and strawberry-, peach-, apricot- and rhubarb-based desserts.

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