LEMON VERBENA

€3.09 manojo 80gr.
VAT included

Lemon Verbena: Properties, Uses, and Cultivation

Lemon verbena is a plant native to South America that is cultivated for its beauty and lemony aroma. Its scientific name is Aloysia citrodora, and it is also known as cedrón, cidrón, or Indian verbena. Lemon verbena has many medicinal properties and uses, especially in the form of infusion.

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lemon verbena

Lemon verbena, also known as aromatic verbena or luisa herb, is an aromatic plant native to South America, especially Argentina, Paraguay, Bolivia, and Brazil. It is highly valued for its citrusy and fresh aroma, making it a popular ingredient in cooking and preparing infusions.

History and characteristics

Lemon verbena, whose scientific name is Aloysia citrodora, belongs to the Verbenaceae family and is a perennial plant that can reach up to 2 meters in height. Its leaves are light green and have an elongated, narrow shape with serrated edges. It is native to South America, where it has traditionally been used in natural medicine to treat a variety of ailments, including digestive problems, headaches, and menstrual pains.

Nutritional properties and health benefits

Lemon verbena is rich in antioxidant compounds, especially polyphenols, which help combat oxidative stress in the body and protect against chronic diseases such as heart diseases, diabetes, and cancer. Additionally, it contains vitamin C, vitamin A, iron, calcium, and magnesium, and has been shown to have anti-inflammatory, antimicrobial, and sedative properties.

In the kitchen

Lemon verbena is widely used in cooking to add flavor and aroma to a variety of dishes. Its fresh leaves can be added to salads, soups, stews, sauces, and marinades, and can be used to make tea or infusions.

Recipe: Chicken with lemon verbena

Ingredients:

  • 4 chicken breasts
  • 1 cup chicken broth
  • 1 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup chopped lemon verbena leaves
  • Salt and pepper to taste
  • Olive oil

Preparation:

  1. Preheat the oven to 200°C (400°F).
  2. Heat a little olive oil in a large skillet and brown the chicken breasts over medium-high heat until golden brown on both sides.
  3. Transfer the chicken to an ovenproof dish and set aside.
  4. In the same skillet, add the chicken broth, white wine, lemon juice, garlic, and lemon verbena leaves. Stir well and let cook over medium heat until the sauce has reduced by half.
  5. Pour the sauce over the chicken in the dish and cover with aluminum foil.
  6. Bake for 20-25 minutes or until the chicken is cooked through.
  7. Serve hot, accompanied by salad or vegetables.
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