Lemon Verbena

Yerba Luisa, known in British English as lemon verbena (Aloysia citrodora), is a deciduous shrub native to South America. Introduced to Europe by Spanish and Portuguese explorers in the 17th century, it has become a cherished herb in British gardens and kitchens.

The plant typically grows between 2 to 3 metres tall and produces small white or purple flowers. Its lance-shaped leaves emit a strong lemon fragrance when crushed, making it a popular choice for culinary and medicinal applications.

In British culinary traditions, lemon verbena leaves are used to infuse a citrusy flavour into dishes, herbal teas, and desserts. The leaves can be steeped in hot water to create a refreshing, caffeine-free infusion known for its digestive benefits.

Beyond its culinary uses, lemon verbena is valued for its potential health benefits. Rich in antioxidants and anti-inflammatory compounds, it may help reduce oxidative stress in the body.

Incorporating lemon verbena into gin production adds a distinctive, zesty note to the spirit’s botanical profile. Its bright, lemony aroma and flavour complement traditional gin ingredients like juniper, enhancing the overall complexity and appeal of the beverage.