Botanical Name Aloysia citrodoraLemon verbena oil is derived from (Aloysia citriodora Palau), a plant from the Verbenaceaefamily and is native to South America, it was grown in the Mediterranean region and at the same time brought to North America. People started cultivating lemon verbena primarily for culinary purposes. Its leaves, either fresh or dried, are used to add a lemony flavor to dishes, because of its strong citrusy aroma. The lemon verbena plant has a thin stem with long pale green leaves and grows on an average height of 5 or 6 feet but rises up to 16 feet.2 its flowers appear in a tubular shape and grow in clusters. It can live for a long time, though it sheds its leaves for a certain period. Lemon verbena oil has a fresh, lemony, and sweet aroma. It’s pale olive or yellow in color.
Lemon Verbena oil is extracted from the freshly harvested leaves of Lemon verbena plant by the method of steam distillation.
Neroli, Palmarosa, lemon, elemi
Lemon verbena has a wide variety of uses, especially in culinary practices. Its leaves are used as a replacement for lemongrass in numerous South East Asian recipes.
Lemon verbena oil may help in treating palpitations, indigestion, stomach cramps, flatulence, and nausea
In the digestive system, lemon verbena oil helps with cramps, indigestion and liver congestion and is helpful to restore the liver after a binge and when suffering from a hangover.
Lemon verbena oil helps to banish depression and relaxes as well as refreshes the body and mind, while uplifting the spirits and promoting stress control.
Safety and precautions
There is not much safety data regarding lemon verbena oil, but since it has a high citral level it may cause sensitization and is phototoxic.