Although Verbena arrived in Europe only in the 17th century, it quickly established itself and found a second home throughout the Eastern Aegean islands and North Crete. The region’s climate beautifully suited the plant, which quickly became a garden staple. The most popular use of Lemon Verbena is for the preparation of herbal infusions. You’ll need 1 tsp (around 0.3g) for every 250 ml cup. Brew for 4-5 minutes at 95°C, covered. Strain and serve. It’s ideal for herb-infused water: Just brew an herbal infusion following the steps above, then strain and let it come to room temperature. On those hot summer days, Lemon Verbena iced tea can be a delightfully refreshing thirst quencher. Verbena is also well suited for experiments due to its combinable, citrusy flavor. Crush a few leaves and use them in sponge cakes or homemade pasta. It makes a unique substitute for lemon or mint in stuffing recipes. For more recipe inspiration, head to our Journal.
