Lemon Verbena is native to Argentina and Chile. It was brought to Europe in the 17th Century by Spanish explorers, and later naturalized in temperate climates throughout the world. The plants thrive in hot climates with full sun so as to develop to most oil-rich leaves.
As a culinary flavoring, lemon verbena has been used as everything from ice cream flavoring to pepper substitute. The licorice and camphor content do make the volatile oils from the plant stronger than most other lemon-scented herbs, so a little goes a long way.
Its Latin name is Aloysia citrodora; however, that was not its first name as the plant has had several names since it first arrived in Europe. Its first name was Aloysia triphylla, which came from Philibert Commerson, a French botanist. He was the first to notice the plant while circumnavigating the globe. Spanish professors Casimiro Gomez Ortega and Antonio Palau y Verdera would rename it in honor of Maria Luisa Teresa de Parma who was married to the son of King Carlos III. Lemon verbena would become known as yerba luisa in Spain as a result. Other names for lemon verbena include Lippia citrodora and Verbena citrodora.
Precautions No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.