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Lemon verbena is known for its ability to "calm tension, refresh and relax.” These dried leaves make an excellent tea, but because it can be so relaxing, it is recommended to not drink and drive.
Native to Chile and Argentina, lemon verbena is also known as Herb Louisa, limonetto or lemon beebrush. The flavor is even more lemony than a lemon, but without the tartness. These dry leaves will retain their flavor for up to one year.
Lemon verbena matches perfectly with poultry and seafood. For poultry, try rubbing a little into the cavity or add a tbsp. to poultry seasoning for some extra zing. Sprinkle on seafood or add to a marinade for a bright vibrant flavor. Additionally, lemon verbena pairs nicely with fatty meats like pork or duck. Try adding some to your next soup or stew. Also adds great flavor desserts, drinks and salads.
Lemon Verbena is native to Chile and Argentina.
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