It is a fragrant wonder that perhaps not everyone knows, it has very small leaves with an intense green colour, which are somewhat reminiscent of mint, although smaller: we are talking about theLemon balm, or as botanists call it, Aloysia citrodora or Lippia citriodora.
What is Lemon Balm?
It is an aromatic plant native to the South America (Chile, Argentina, Peru), long cultivated and appreciated throughout Europe, including Italy.
The name “Luigia” was given to her in honor of Maria Luisa of Parma, wife of King Charles IV of Spain.
It is a plant that can grow quite tall and is distinguished by its long, lanceolate leaves of a beautiful bright green, grouped in threes.
Its peculiarity? If rubbed lightly, the leaves release a intense and citrusy aroma which resembles the lemon. Not surprisingly, its scientific name is Aloysia citrodora, which means precisely “scent of cedar”.
Besides being fragrant, it is also a beautiful plant, with small spikes of white or lilac flowers.
Image by Alejandro Piñero Amerio from Pixabay
The features that make it special
Lemon verbena is not only beautiful and fragrant, it is also rich in beneficial properties. Its leaves contain essential oils which make it a plant with many virtues.
It is highly appreciated for its properties calming e digestive.
After a large meal, a cup of lemon verbena tea can help you feel lighter and aid digestion.
Furthermore, it is a plant that grows very easily: it is robust and, although it does not like intense cold, it adapts well to the garden or to a pot and produces an abundant harvest of highly scented leaves.
How to use it in the kitchen
Lemon verbena is incredibly versatile in the kitchen!
Its citrus aroma goes well with many dishes, both sweet and savory.
You can use it to give an extra touch to:
- Vegetables, raw, cooked and grilled: It pairs beautifully with vegetables with a neutral or slightly bitter flavor, such as zucchini or asparagus. Add a few chopped leaves to a rice salad or cold soup for an extra kick.
- Fish and white meatLemon flavor is a classic pairing with fish, which is why lemon verbena leaves are perfect for flavoring dishes like baked sea bream fillets or shrimp skewers. It's also delicious with delicate white meats, like chicken or rabbit, for a refreshing touch.
- Sweets and desserts: it is excellent for flavoring creams, puddings, ice creams and fruit salads.
- Herbal Teas: highly recommended for making digestive and relaxing herbal teas. Pick a sprig of lemon verbena leaves, preferably early in the morning when the aroma is most intense. Place the leaves in a cup of water, bring to a boil, and pour the water over the leaves. Cover the cup and let steep for about 5-10 minutes. The longer you steep, the more intense the flavor will be. Strain and, if desired, add a little sugar or sweetener.
In short, lemon verbena is a true all-rounder in the kitchen, capable of making every dish special with its unique aroma.
All you have to do is try and experiment!
Lemon verbena and more: at Tenuta del Cigno, there are many aromatic herbs.
At the Tenuta del Cigno farm theLemon balm It is grown according to the principles of sustainable and environmentally friendly agriculture, within the space dedicated to the French garden.
Other herbs and aromatic plants are also grown here: sage, thyme, marjoram, santolina, rosemary, dill, chervil, coriander, burnet herb, borage, oregano, Cuban telea, lemon balm, rue, dwarf sunflower, Brazilian stevia.
Are you interested in our aromatic herbs and in getting to know the spaces of the farm?
Contact us by writing an email to info@tenutadelcigno.com