Lemon verbena

Aloysia citrodora

herb

Strongly lemon-scented leaves of an Andean shrub, lemon verbena, which grows from sea level to 3,000 metres; dried for infusion, or fresh in cooking.

Origin

South America, naturalised in Provence

Season (United States)

June to September

Preparation

The dried leaves are infused for five minutes in barely simmering water, a few per cup; fresh, they flavour a custard, a compote or a syrup and are removed before serving.

Did you know?

The naturalist Joseph Dombey brought it back from Peru, but the Spanish authorities seized his collections in Cádiz in 1785 and left them to rot in the warehouses.