Lemon Verbena

There are 37 species of deciduous or evergreen, aromatic shrubs in this genus, which is native to N and S America, and closely related to Lippia. Aloysia was named after Maria Louisa, Princess of Parma, who died in 1819. Aloysia triphylla (lemon verbena), known in Victorian times as "the lemon plant", has been a favorite for garden rooms since it was introduced from Chile in 1974. The dried leaves retain their fragrance well and are a useful ingredient for potpourris. Lemon verbena oil was once popular in perfumery, especially in the citrus cologne eau de verveine, but expensive. Its use further declined due to evidence that it may sensitize the skin to sunlight. It has largely been replaced by Cymbopogon species. (see lemongrass).

Deciduous shrub, with lemon-scented, pointed, lanceolate leaves, 10cm (4in) long, in whorls of 3-4. Tiny, pale lilac to white flowers are produced in terminal or axillary panicles in summer.

Common Name:	Lemon verbena
Botanical Name:	Aloysia triphylla syn. Lippia citriodora
Genus:	Aloysia
Family:	Verbenaceae
Cultivation:	Light, well-drained soil in sun. Cut back main stems to 30cm (12in) and side shoots to tow or three buds of the old wood in spring, or remove dead wood in early summer. Plants grown outdoors in cold areas may not show signs of new growth until early summer.
Propagation:	By softwood or greenwood cuttings in summer.
Harvest:	Leaves are picked in summer; used mainly fresh for oil extraction or flavoring, or dried for infusions and potpourris.
Native Location:	Argentina and Chile
Height:	3m (10ft)
Width:	3m (10ft)
Hardiness:	Z8-11
Parts Used:	Leaves, oil
Properties:	An astringent, aromatic herb, rich in volatile oils, that acts as a mild sedative, relieving spasms, especially of the digestive system, and reducing fever. The essential oil is both insecticidal and bactericidal.
Medicinal Uses:	Internally for feverish colds and indigestion. In aromatherapy for nervous or digestive problems; for acne, boils, and cysts.
Culinary Uses:	Fresh leaves are used in herb teas and to flavor jellies, summer drinks, stuffings for poultry, salads, and salad dressings.
Economic Uses:	Dried leaves are used in potpourris.
Bibliography:	Encyclopedia of Herbs by Deni Brown. Copyright © 1995, 2001 Dorling Kindersley Limited. pp 115-116