Raw: Fresh, vibrant lemon with soft green herbal undertones. Cleaner and more natural-smelling than synthetic lemon notes, with a slightly sweet finish.
Heated / Smouldered: When gently warmed, lemon verbena releases a bright citrus-herbal aroma that is uplifting and clean without sharp acidity.
Infused / Tea: Produces a light, refreshing lemon infusion with gentle sweetness and minimal bitterness.

Native to South America and widely cultivated in Europe, lemon verbena has long been used in herbal traditions for its fragrant leaves. It became especially popular in European gardens and apothecaries during the 18th and 19th centuries.

In aromatic practice, lemon verbena is used to:

~ Add a fresh citrus lift to incense blends
~ Brighten potpourri and botanical compositions
~ Balance heavier resins, woods, or spices

In culinary and beverage applications, it is commonly used for:

~ Herbal teas and iced infusions
~ Botanical syrups and cordials
~ Desserts, fruit dishes, and light pastry
~ Craft beverage formulation

Its bright citrus aroma makes it a versatile ingredient across both aromatic and flavour-focused uses.

Botanical Name: Aloysia citrodora (syn. A. triphylla)
Plant Family: Verbenaceae
Origin: Egypt
Form: Dried leaves
Preparation: Naturally dried; no additives or flavourings
Primary Use: Aromatic blends, herbal infusions, creative botanical work

Suitable for aromatic and traditional infusion use.
Store in a cool, dry place away from direct sunlight to preserve aroma and colour.
Keep sealed to prevent moisture absorption.
If pregnant or taking medication, consult a qualified practitioner before internal use.