Lemon Verbena

Also herb of the cross, Spanish thyme, verbena. A small, fragrant, flavorful herb native to South America, available dried and sometimes, although rarely, fresh. It was introduced to England in the 18th century. English cookbooks of this period call it "herb Louisa." It's is also referred to as "herb Luisa", presumably because the Spaniards are credited with bringing it across the sea. It is also known as "herb of the cross" and "Spanish thyme."

Lemon verbena became a common culinary and medicinal herb throughout Europe, used to season fish and fruit dishes, jams and preserves, stuffings and puddings and, of course, to make tea. In the countryside, bunches of dried verbena were hung over doorways to ward off evil spirits." Thomas Jefferson, well known for his love of sorbets, wrote about "lemon sorbet", actually referring to a sorbet made with lemon verbena. Today, it is used in confections and as a favorite herbal tea. Despite its common names, lemon verbena - or, scientifically, Aloysia triphylla - is not a true member of the Verbena family. Dried and kept in an airtight container, this herb stores well for up to two years.

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