The Verbena genus, part of the Verbenaceae family, includes a wide array of species, but not all are suitable for consumption. Proper identification is the most important step before incorporating any part of a verbena plant into your diet. While many garden varieties are purely ornamental, two species stand out for their culinary and medicinal uses: lemon verbena ($Aloysia citrodora$) and common vervain ($Verbena officinalis$).
The Culinary Star: Lemon Verbena
Lemon verbena, also known as lemon beebrush, is prized for its intense citrus aroma and flavor. Unlike many ornamental verbenas, most parts of the lemon verbena plant can be used for culinary purposes.
Edible Parts of Lemon Verbena
- Leaves: The leaves are the most commonly used part of the lemon verbena plant. When crushed, they release a strong, lemony scent. Fresh, young leaves can be finely sliced and added raw to salads, vinaigrettes, or salsas. More mature leaves are often steeped to infuse flavor into liquids and are removed before serving.
- Flowers: The small, delicate flowers that bloom on lemon verbena are also edible. They are sometimes used as a pretty and flavorful garnish for desserts and drinks.
Culinary Applications
Lemon verbena's bright, herbaceous flavor makes it incredibly versatile in the kitchen. Here are some popular uses:
- Teas and beverages: Steep fresh or dried leaves in hot water for a soothing herbal tea. It can also be used to flavor iced teas, lemonades, or cocktails.
- Desserts: The leaves can infuse dairy products like cream and milk for ice cream, panna cotta, or custards. They can also be used in jams, jellies, fruit glazes, and sorbets.
- Savoury dishes: Lemon verbena pairs well with poultry, fish, and pork. It can be added to marinades, sauces, or infused into cooking oils and vinegars.
- Infused sugars and syrups: Bruise the leaves and mix with sugar or simmer in a simple syrup to create a lemon-flavored sweetener for baking and drinks.
The Traditional Remedy: Common Vervain
Common vervain has a long history of use in traditional medicine across Europe and Asia, and unlike lemon verbena, its primary uses are medicinal rather than strictly culinary due to its bitter taste.
Edible Parts of Common Vervain
- Leaves and Aerial Parts: The leaves and flowering stems (aerial parts) of common vervain are edible. They are most often dried to make an herbal tea.
- Flowers: The small flowers can also be used, particularly in medicinal teas.
Medicinal Uses
- Digestive Aid: Historically, common vervain has been used to treat a variety of digestive issues, including cramps, bloating, and other discomforts.
- Relaxation: It is often used to soothe nerves, reduce stress, and promote better sleep.
- Anti-inflammatory: The plant contains compounds with anti-inflammatory properties and has been used to treat fevers and inflammation.
Comparison of Edible Verbena Species
To clarify the differences, the following table compares lemon verbena and common vervain.
| Feature | Lemon Verbena ($Aloysia citrodora$) | Common Vervain ($Verbena officinalis$) |
|---|---|---|
| Flavor | Strong, bright citrusy aroma and taste, less aggressive than lemon balm. | Distinctly bitter taste, not typically used for flavor enhancement. |
| Edible Parts | Leaves, flowers. | Leaves, flowers, and flowering stems (aerial parts). |
| Primary Use | Culinary: teas, desserts, savoury dishes, infusions. | Medicinal: herbal teas and remedies for digestive and nervous system ailments. |
| Safety Considerations | Generally safe in food amounts. Some sources warn against topical application due to potential rash. | Contains compounds that can stimulate the uterus; avoid during pregnancy. Use in moderation to prevent digestive upset. |
Important Safety Precautions
While edible varieties of verbena offer a host of potential benefits, several precautions are necessary for safe consumption:
- Species Identification is Crucial: Many ornamental verbenas are not safe for consumption. Never forage or consume a verbena plant unless you are 100% certain of its species.
- Pregnancy and Breastfeeding: Pregnant or breastfeeding women should avoid common vervain, as it can induce uterine contractions and reliable safety data is lacking for both species.
- Moderation is Key: Excessive consumption, particularly of common vervain, can lead to side effects such as digestive upset. Always consume in moderation.
- Allergic Reactions: As with any herb, some individuals may experience an allergic reaction, and lemon verbena has been linked to itchy rashes from topical application.
Conclusion
Understanding what part of verbena is edible is key to safely enjoying its nutritional and medicinal benefits. The bright, citrusy leaves and flowers of lemon verbena are a fantastic culinary addition, while the bitter leaves of common vervain are best reserved for traditional herbal preparations. By correctly identifying the species and observing necessary precautions, you can confidently integrate these herbs into your diet, adding unique flavor and potential wellness support. For further culinary inspiration, consider exploring resources on how to use lemon verbena in recipes, such as those provided by MasterClass.
