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Lemon-scented verbena - Aloysia triphylla (=Lippia citriodora) |
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Picture courtesy Tammy Rodrigues
www.fromgardentotable.wordpress.com
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Lemon Verbena is native to South and Central America, particularly Chile and Peru and was introduced to Europe by the Spanish in the 17th century as flavouring for food; which became particularly popular in Spain and Italy. The genus name Aloysia was given in honour of Maria Luisa Teresa de Parma (1751–1819), the wife of King Carlos IV of Spain. In its countries of origin this plant can reach up to 8m tall or more, but in the garden is usually much smaller.
| Its long pointed, fresh green leaves are refreshingly lemon-scented and
the most fragrant of all the lemon scents in the garden. The fronds of
delicately mauve to white flowers appear in late summer and autumn.
This plant will attract butterflies to your garden. Plant it in the
mixed shrub border or herb garden. It also grows well in a large pot.
The oil extracted from this plant is used in the making of soaps and perfumes. The herbal tea can be rubbed onto garden chairs, window-sills etc. to help keep mosquitoes away. The dried leaves are a favourite addition to potpourri, scented pillows and sachets.
The strongly lemon-flavoured leaves make a tasty addition to summer desserts and drinks and can be added to jams, jellies and puddings. It makes a refreshing herbal tea and the chopped leaves can be added to stuffing or to flavour fish and poultry, but it is strong, so use it sparingly.
Medicinally it has a wonderfully calming effect on the nervous system and will sooth anxiety and depression and aid sleep. It will soothe bronchial and nasal congestion and is a tonic for the digestive system; having a good reputation for soothing abdominal discomfort, acid, flatulence and colic. The tea is beneficial in treating nausea and vertigo. Harvest the leaves at the time of flowering, dry and store them in airtight jars and they will retain their flavour well. To make a tea, use a 1/4 cup of fresh leaves or 2 teaspoons of dried leaves. Pour 1 cup of boiling water over the leaves and steep for 5 minutes before straining and drinking. When using herbal infusions (teas), always ensure that you are using the correct herb and do not drink the same infusion continuously. Take one cup per day for 10 days and then take a 5 day break. You can take up to 3 cups per day if necessary, but for no longer than 4 days at a time. Always consult with your physician before starting a home treatment programme, especially for serious ailments.
Lemon-scented verbena thrives under the widest possible range of soil and climatic conditions and grows throughout South Africa as long as it can be protected from strong wind and is watered regularly in the dry regions. In the winter rainfall regions it needs regular watering in summer. It grows best in warm, moist, tropical and sub-tropical regions, but is hardy to moderate frost if it is planted in a protected place in the garden and the soil is mulched in autumn, to keep the roots warm. This plant normally loses its leaves in winter but in tropical regions it can be semi-evergreen. In the garden it usually grows about 1.5 to 2m tall and 1 to 1.5m wide, but if left un-pruned it can grow up to 3.5 meters. Prune it hard in spring for bushy growth and to keep it smaller. Lemon-scented verbena grows best in full sun but will take some shade. It grows well in poor, alkaline soils but will grow in any well-drained soil. Mulch it with compost and feed with a balanced organic fertiliser in spring. This plant is easy to propagate from woody cuttings in spring or softwood cuttings in summer. Try to choose woody pieces with a small heel, for best results.
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