Description
A lemony note without acidity, to flavor your infusions as well as your homemade recipes.
Local origin
A MAS in PROVENCE is an independent company located in the South of France, allowing us to produce artisanally in the heart of Provence:
Verbena planted in our fields
Organic production
L’huile essentielle de Lavande fine, en détail
Lemon verbena is a highly appreciated aromatic plant for its bright, fresh, and naturally lemony scent.
In infusion, it produces a very fragrant, light, and fresh herbal tea. Its natural lemony taste makes it an ideal plant after a meal, in the evening, or even in iced form during the summer. It is easily enjoyed on its own, but can also be combined with lemon balm, mint, or a few fine lavender flowers for a more complex infusion.
Lemon verbena is often used to bring freshness without adding citrus. This is what makes it interesting in cooking: a few leaves are enough to flavor a cream, a syrup, a compote, a fruit salad, homemade lemonade, a sorbet, or a light marinade.
Its scent being naturally expressive, it is best to start with a small amount, then adjust according to the desired intensity. A simple, fresh, and very versatile plant, to be used both in the cup and in everyday recipes.
Tea:
Tea contains caffeine and comes from the infusion of tea leaves.
Herbal tea:
Herbal tea, on the other hand, is made up of natural plant extracts such as flowers, roots, seeds, and leaves.
Infusion: Infusion is a technique for preparing herbal teas. Hot water is poured over a plant, flowers, leaves, fruits, or spices, and then allowed to steep for a few minutes.
Place 1 small pinch of lemon verbena leaves in a cup, then pour in hot but not boiling water, ideally around 85 to 90 °C. Let steep for 5 to 8 minutes, depending on the desired intensity, then strain before tasting.
Lemon verbena offers a fresh, lively, and naturally lemony scent, without acidity. You can start with a small amount and then adjust to your taste. It is very enjoyable on its own, hot after a meal or in the evening, but also cold in the summer after infusion and cooling.
It can also be combined with other plants like lemon balm, mint, fine lavender, or thyme to create a more aromatic infusion.
Gourmet tip : add a spoonful of spring or lavender honey to sweeten the infusion and complement its fresh and lemony notes.
Make your own natural lavender cream from essential oil and hydrolate.
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