Dried lemon verbena has a toned-down scent and flavor ideal for lemon verbena tea, herbal infusion blends, and potpourri and can also be used to flavor culinary dishes like ice creams or marinades.
Lemon verbena, sometimes called vervain, is generally acknowledged to be the most strongly scented and intense of the lemon scented plants. The flavor of lemon verbena has been likened to a cross between licorice and camphor, and it is widely used as an herbal flavoring to replace oregano, particularly in light protein dishes.
Botanical Name: Aloysia citriodora Origin: Spain
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