Lemon Verbena was brought to Europe by the Spanish from Argentina and Chile in the late 17th century. In Greece it found a very suitable climate where it flourished and became very wide spread.

Cooking

Lemon verbena gives a lemony fragrance wherever it is used and is an ideal seasoning for fish, poultry, salads, soups and marinades. We can also add it in various desserts and to make refreshing sorbets, ice creams, fruit salads and drinks. Finally we can use it in a variety of infusions instead of lemons or use it, either by itself or with some milk or honey.

Traditional Properties

Traditionally lemon verbena is used as a beverage against indigestion, stomach ache, diarrhoea, and colitis. It can also help when we suffer from migraines or bad breath. It is an excellent sedative also it has antioxidant properties, something that, when combined with its fine lemony taste, makes a fine beverage for the night. Lemon verbena it is diuretic, making it a valuable ally for those suffering from kidney stones or from water retention leading to cellulite. When combined with exercise and a proper diet it can help in weight loss, however, we must be careful not to have more than two cups a day and to stop taking it for two weeks after two weeks of use and it's best that we don't take it for more than eight weeks in a year.

It should be avoided altogether during pregnancy and by those who suffer from hypotension.