Lemon verbena was brought to Europe from Argentina and Chile by the Spanish at the end of the 17th century. It found a very suitable climate in Greece, where it thrived and spread widely.

Cooking

Lemon verbena lends a lemony aroma to any dish and is an ideal seasoning for fish, poultry, salads, soups, and marinades. It can also be used in various desserts and to prepare refreshing sorbets, ice cream, fruit salads, and drinks. Furthermore, it can be used instead of lemons in various infusions or enjoyed on its own, with a little milk or honey.

Traditional Properties

Traditionally, lemon verbena is used as a beverage to treat indigestion, stomach aches, diarrhea, and colitis. It can also provide relief from migraines and bad breath. Lemon verbena has a calming effect and possesses antioxidant properties. Combined with its delicate lemon flavor, it makes a soothing drink for the evening. Because lemon verbena has a diuretic effect, it is a valuable aid for kidney stones or water retention that leads to cellulite. Combined with exercise and a balanced diet, it can help with weight loss. However, you should be careful not to drink more than two cups per day and take a two-week break after two weeks of use. Ideally, it should not be taken for more than eight weeks a year. It should be strictly avoided during pregnancy and by people suffering from high blood pressure.