Lemon Verbena, scientifically known as Louise Lippiacitriodora, is part of the Verbenaceae family of plants (which includes about 250 species). It is native to Western South America and was brought to Europe by the Spanish in the 17th century. It is a perennial deciduous plant with a height of 1 to 2.5 meters, with lanceolate serrated, pale green leaves and small white or red flowers, strong scent and lemon flavor.
The leaves, the young shoots and the essential oils of Lemon Verbena are being used culinary, pharmaceutical and cosmetic uses, such as in perfumery, confectionary, beverages, etc. Generally, lemon verbena helps to detoxify the body, eliminate the superfluous water and accelerate the burning of cellulite either as a tea, beverage, tincture or essential oil. In this way it helps to reduce obesity, firm the skin, regulate the metabolism, appetite and diuresis. Consuming a cup of verbena, half an hour before meals for 1-2 months, effectively helps in weight loss. Also as a beverage, it is beneficial for diseases of the digestive system, such as diarrhea and bleeding and to relieve from migraines. Finally, the essential oil can be used in wounds, nerve pains, headaches and ear pain.
How to use:
Beverage: After boiling the water, remove from the heat, add the recommended dose of the herb, cover and leave for 5-10 minutes. Then strain and drink.
Infusion: The infusion is indicated for hard plant parts such as roots, stems and hard leaves. In this case, boil the recommended dose of the herb for 5 minutes, strain it and drink it.
Essential Oil (derived from the distillation of the herb and only): A minimal amount (one to two drops) can be used for external use.
Louisa can be enjoyed both as hot and cold drink.