Of all the existing varieties of verbena, only two of them are consumed in Europe: lemon verbena and verbena officinalis. Considered sacred in antiquity, verbena is a plant species that has always been known for its medicinal benefits. But it also has nutritional benefits, and a good tangy taste for lemon verbena. Good reasons to add it to our plates!
What are the benefits of verbena?
Whatever the variety of verbena, it has virtues for intestinal transit. In addition to aiding digestion, verbena calms heaviness in the stomach and pain due to bloating. The two types of verbena consumed in Europe (lemon and officinale) are known for their antioxidant properties, which reduce the risk of cancer and cardiovascular disease. In addition, lemon verbena has a slightly sedative effect, which makes it an interesting ally for people with insomnia, anxiety or stress.
How to plant verbena?
Lemongrass and officinale verbenas are the most commonly grown verbena species in our climate. This plant likes sunny gardens and cannot stand the cold. It needs at least 5 hours of sun a day to flower well. Moreover, verbena is a completely hybrid plant which has the enormous advantage of blooming all summer long, offering many colors ranging from white to purple through mauve, pink or red. And its flowers are also edible, as are its leaves, which are widely used in salads. This plant is harvested from May to the end of summer, preferably in the morning. Then you can dry its leaves in the open air on a paper newspaper for a few days in a shady, warm and dry place. Or in a traditional oven, at 140°C for about an hour,