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LEMON VERBENA
Lemon verbena, Aloysia triphylla (L'Her.) Britt., is an aromatic shrub native
to Argentina and Chile. Also known as herb Louisa and formerly classified
as Aloysia citriodora (Cav.) Ort., Lippia citriodora (Ort.) HBK, Verbena
citriodora Cav., and Verbena triphylla L'Her., the deciduous plant is commonly
cultivated in the tropics and Europe. It is produced commercially in France
and North Reaching heights of 1 to 3 meters, the plants are characterized
by fragrant, lemon-smelling, narrow leaves and small white flowers borne
in terminal panicles.
Lemon verbena prefers full sun and a light loam soil. The plant is sensitive
to cold and has high water requirements. Either seeds or vegetative cuttings
are used for generating new plants. Commercial areas are generally harvested
in early summer at full bloom and in the autumn just prior to cold, killing
temperatures. Essential oil is extracted by steam distillation as soon
as possible to minimize volatilization, because yields of the oil are
very low (14.1-11).
The essential oil, known as oil of verbena, contains -citral, -citral,
methyl heptenone, carvone, l-limonene, dipentene, linalool, -terpineol,
borneol, nerol, geraniol, and other constituents (14.1-11). Because of
the its high price, oil of verbena is often adulterated with distillates
from other plant material. Extraction of verbena with petroleum ether
and alcohol gives the concrete and absolute of verbena
The leaves and flowering tops of lemon verbena are used in teas and to
flavor alcoholic beverages. The plant is also an ingredient in some desserts,
fruit salads, and jams. It is used in perfumery, especially in making
toilet water and eau de cologne. The plant is often grown as an ornamental,
but it needs to be kept indoors during winter months in northern regions.
As a medicinal plant, the leaves and flowers of lemon verbena have been
used as an antispasmodic, antipyretic, sedative, and stomachic.
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