Lemon verbena

Lemon verbena, also known as cedrón or lemon beebrush in different regions of Latin America, is an aromatic plant widely used in cooking and traditional medicine. Its scientific name is Aloysia citrodora, and it is characterized by its long, fragrant leaves, which release an intense and refreshing lemon aroma.

Native to South America, especially countries like Argentina, Paraguay, and Uruguay, lemon verbena has spread to other parts of the world due to its aromatic properties and health benefits. Traditionally, it is used to prepare infusions that aid digestion, relieve stress, and have a calming effect.

In cooking, lemon verbena is highly valued for its ability to impart a delicate citrus flavor to beverages, desserts, sauces, and stews. Its leaves can be used fresh or dried, and it is recommended to add them during cooking to make the most of their aroma without it turning bitter.

Among its properties, its antioxidant action, its ability to improve digestion, and its relaxing effects stand out. Furthermore, it contains natural compounds like essential oils that enhance its flavor and benefits.

In summary, lemon verbena is a versatile and aromatic ingredient that adds a fresh, citrusy touch to recipes, while also offering health benefits, making it essential in many traditional culinary preparations in Latin America.