Lemon Verbana

Verveine / / اللويزة

Traditional Cooking
Lemon Verbana
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lemonverbena- tree

Description Scientifique
The Lemon Verbena plant belongs to the plant family of Verbenaceae , it is also known by different names such as Aloysia citriodora, Aloysia triphylla, Vervain, Lemon Beebrush, Verbena, and Louisa Herb. It is generally acknowledged by its strong smell and thus it is used in making perfumes and toilet water, as well as a flavoring in baking, jelly and preserving. The flavor of lemon verbena has been likened to a cross between licorice and camphor, and it is widely used as an herbal flavoring to replace oregano, particularly in fish and poultry dishes. The plant has strong minty-citrus scent that is quite powerful when harvested fresh, however the dried Lemon Verbena is less over-powering and more subtle and they’re usually used to flavor tea among other things. Furthermore, the lemon verbena herb is used for medical purposes like depression, hysteria, generalized seizure, gallbladder pain,arthritis, gout, metabolic disorders, “iron-poor blood” (anemia), fever, and recovery after fever. Other uses of verbena include treatment of pain, spasms, exhaustion, nervous conditions,digestive disorders, liver and gallbladder diseases, jaundice, and kidney and lower urinary tract disorders. Women use verbena for treating symptoms of menopause, irregular menstruation, and increasing milk flow, if breast-feeding.

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