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Lemon verbena is worth picking because its leaves can be used not only for refreshing drinks or teas.
In its homeland of South America, lemon verbena (Aloysia citrodora) is a widespread remedy for many ailments. For example, it is intended to support the digestive tract or the nervous system. By cultivating verbena, you too can benefit from the beguiling scent and the various possible uses of lemon verbena. Therefore, in this article, we provide tips for harvesting lemon verbena and using it, for example as lemon verbena tea.
Harvest Lemon Verbena
The leaves of the lemon verbena can be harvested from May to September. To do this, individual leaves are plucked off or entire branches are cut off a few centimeters above the ground. Only he althy parts of the plant should be harvested. Withered, pitted or discolored leaves should be removed. Fresh leaves are ideal for making herbal lemonades or for refining desserts.
In most cases, we don't have enough light in winter to harvest fresh lemon verbena all year round. The plant would suffer and an increased risk of pest infestation and stunted growth would result. The warm, leafy hibernation of the lemon verbena can, for example, be successful in winter gardens. If you don't want to do without lemon verbena even without a conservatory, you should stock up on sufficient harvest stocks in the summer months. The plant can then be pruned back in the fall and sent into its well-deserved hibernation.
Tip: In order to bring in a bountiful harvest, you should do everything right when caring for and overwintering lemon verbena. This also includes adapted fertilization and correct watering.
Drying and preserving lemon verbena
For preservation, fresh lemon verbena leaves can be frozen, preserved in oil, or even made into syrup. Probably the simplestHowever, method of preserving lemon verbena is drying. It is best to strip the leaves fresh from the cut branch. Then lay them out loosely on a cloth or newspaper. Lemon verbena leaves will dry within a week in an airy, warm place. Direct sunlight should be avoided. Alternatively, some branches can be tied together and hung up to dry. The slower and more gentle drying is, the more likely it is that the green color and aroma will be preserved. Impatient people can also dry the lemon verbena in the oven at around 30 to 40 °C with the oven door slightly open or in the dehydrator. However, both the color and the taste can suffer as a result. The drying process is not complete until the herbs crackle when squeezed. If there is still too much residual moisture, mold can form during storage. Lemon flavor will last up to 12 months stored in an airtight, opaque container.
Uses and Effects of Lemon Verbena
The lemon verbena has different essential oils in all parts of the plant. These mainly contain citral, neral and geranial and are reminiscent of lemon with their fresh scent. The fragrance intensity of the leaves is considerably stronger than that of most other similarly smelling plants. If you want to bring the fresh scent into your home, fill small herb bags with the dried lemon verbena herb. At the same time, these serve as a defense against insects, because some mosquitoes and flies don't seem to like the scent very much.
The lemon verbena is edible and is described in folk medicine as analgesic, antispasmodic, anti-inflammatory and digestive. It can also have a slightly calming effect on nervousness and insomnia. Studies have proven, among other things, the anti-oxidative effect of lemon verbena. A bedtime tea made from lemon verbena, also known as verbena, is very popular in France. A cold tea made from lemon verbena is often referred to as "verbena tea". Verbena (Verbena officinalis) is closely related to the fragrant verbena, but tastes extremely bitter.
For an aromatic tea, pour over two teaspoons of the dried andchopped leaves or three to five fresh leaves of lemon verbena with a quarter liter of hot water and let it steep for about five minutes. When chilled, the drink also tastes wonderful as an iced tea in summer and is used to flavor other drinks.
Lemon verbena is not only used as a tea, but also in the kitchen as an herb. The lemony aroma harmonises wonderfully with fish and poultry. But it is also used to season salads and flavor desserts such as pudding or ice cream. If you want to benefit from the taste of lemon verbena in winter, it is best to process it into syrup, jelly or pesto.
Is lemon verbena toxic to cats? Small amounts of lemon herb are non-toxic to both humans and animals. Excessive consumption can lead to slight symptoms of poisoning such as nausea or vomiting. However, cats usually eat little or no amounts of the aromatic herb.
Summer is the time to harvest. Now it is also a good idea to stock up on herbs for the winter. We have therefore summarized everything you need to consider when harvesting herbs in a separate article for you.