Lemon verbena herb is said to have several medicinal benefits including: reducing fevers, relieving indigestion, aiding the digestive process, soothing the nerves and inducing sleep. Most herbalists recommend a cup of hot lemon verbena tea to balance the physical and mental, ease stress, and calm anxious nerves. I have found it beneficial for a sore throat, as well as colds and coughs.
Tea can be made from the fresh or dried leaves of the lemon verbena plant, also known by its Latin name, Aloysia triphylla. The leaves contain high levels of essential oil, which contributes to their strong aroma and delicate, lemon-like flavor.
How to Make Lemon Verbena Tea
Making lemon verbena tea with fresh leaves is recommended, although dried leaves can also be used with success. Dried leaves impart a slightly less powerful taste and more of them are required to make a palatable cup of tea. Grow lemon verbena and harvest the leaves during summer, in the height of their freshness, for the best results. Dried leaves can be obtained through mail-order or in some natural health stores.
1/2 cup of fresh lemon verbena leaves (not the stems, they’re bitter), rinsed, lightly packed (about 10-15 leaves), 2 cups of water.
Bring the pot of fresh water almost, but not quite to a boil. Put the verbena leaves in a teapot. Pour the hot water over the leaves and let it sit for 5 minutes. Strain into tea cups.