Lemon verbena

Habitat & Origin

Lemon verbena (Aloysia citrodora) is a South American shrub that reached Mediterranean monastic and castle gardens via colonial plant routes. The plant thrives in warm, sheltered spots with plenty of sun and light, well-drained soil. In temperate regions, verbena is often grown in pots or against walls so the woody stems can ripen while remaining protected from frost. The aromatic power is concentrated in the young leafy shoots that form in summer; these are harvested by hand when the citral aroma is at its peak. After a short wilting, the leaves are dried gently to minimise breakage. At Maison Tisane we select lemon verbena by leaf shape, fragrance and elasticity: slender, intact leaves with a bright lemon-blossom nose that trace a clear yet elegant citrus line in the cup.

Active compounds

Lemon verbena contains aromatic compounds such as citral, limonene and geranial that together create the bright citrus tone and subtle blossom nuances. Light phenolics and green components give structure and prevent the aroma from becoming too sharp. This combination makes the herb both sparkling and rounded in the cup.

Ayurvedic approach

Lemon verbena is read energetically as a cool, refined leaf that brings clarity without harshness. In Ayurvedic terms it would mainly soothe Pitta, grant Kapha lightness and only gently touch Vata through its soft citrus warmth. In Mediterranean traditions, verbena was known as an “evening leaf”: a herb to gently wind down the daylight. Energetically it carries that transition — a slender, elegant freshness that creates space in head and atmosphere.

Flavour profile & Blending