Lemon Verbena 100 g, 50 g, 25 g

Lemon Verbena – 100 g ($16.99), 50 g ($10.99), 25 g ($7.99)

Benefits:
Nutrients and Compounds
Research has shown that lemon verbena leaves are rich in beneficial polyphenolic compounds including verbascoside and luteolin 7-diglucuronide. (3) Lemon verbena has also been shown to contain active components such as 1,8-cineole, also known as eucalyptol (12.4 percent); geranial (9.9 percent); 6-methyl-5-hepten-2-one (7.4 percent); and neral (6.9 percent). (4)

Did you know that lemon verbena, lemon balm and vervain are three totally different plants? It’s true, but there’s often confusion about these three medicinal herbs. Lemon verbena and lemon balm are easily mistaken for each other thanks to the fact that the same fruit (lemon) is included in both of their names. However, lemon balm and lemon verbena are actually not even from the same plant family — lemon balm belongs to the mint family (Lamiaceae) while lemon verbena belongs to the Verbenaceae family. Vervain also belongs to the Verbenaceae family and is sometimes called “common verbena” or sometimes lemon verbena is called “vervain” hence all the confusion that they’re the same, but they’re two completely different plants. (5, 6)

Lemon verbena, also known in the scientific community as Lippia citriodora, Aloysia citriodora, and Aloysia triphylla, is a medicinal plant native to South America (2). It contains several plant compounds, including terpenoids and phenolic compounds, that have antioxidant and anti-inflammatory properties.

For example, lemon verbena leaves are rich in a polyphenol compound called verbascoside. According to older and newer studies, this compound has strong antioxidant activity (2, 3).

In fact, both animal and test-tube studies have shown that verbascoside may protect against cell damage and improve your body’s antioxidant defenses (4, 5, 6, 7). In addition to verbascoside, lemon verbena contains several other plant compounds with antioxidant properties, including geranial, neral, luteolin, and limonene (8, 9).

Inflammation, Oxidative Stress  Because lemon verbena is rich in antioxidants and anti-inflammatory compounds, it may help reduce inflammation and oxidative stress in your body. Oxidative stress is characterized by an imbalance between your body’s antioxidant defenses and the production of harmful free radicals. It can lead to cell damage and increased disease risk (10).

In a 2014 study, 30 people with secondary progressive multiple sclerosis received a placebo or 600 mg of lemon verbena extract with 10% verbascoside for 28 days. Lemon verbena led to significantly lower levels of a type of inflammatory marker called C-reactive protein (11). A recent study in 60 healthy adults demonstrated that taking 400 mg of lemon verbena extract for 10 days before and during exhaustive exercise tests decreased urine levels of an oxidative stress marker called 8-OHdG, compared with placebo (12). The lemon verbena group had higher blood levels of the antioxidant enzyme glutathione peroxidase (GPx) and lower levels of the inflammatory protein interleukin-6 (IL-6), indicating that taking lemon verbena might reduce oxidative stress and protect against muscle damage (12).

An older study also showed that supplementing with lemon verbena protected cells against oxidative stress and reduced exercise-induced muscle damage in healthy men who engaged in an intense, 90-minute running protocol for 21 days (13). While these findings are promising, more research is needed to better understand how lemon verbena may reduce inflammation and protect against oxidative stress.

Inflammation is at the root of most diseases. Inflammation is considered to be one of the main factors leading to the development of multiple sclerosis. A randomized, double-blinded placebo-controlled study published in 2014 looked at the effects of dietary supplementation with lemon verbena on serum inflammatory markers of multiple sclerosis (MS) patients. The 30 study patients were given either a lemon verbena supplement (containing 1o percent the herb’s polyphenol known as verbascoside) or a placebo. The results of the study revealed that the most severe patients in the study with secondary progressive MS (the third of four MS stages) who took the lemon verbena supplement had C-reactive protein concentrations significantly lower than the placebo group. (11) Why is this significant? Because C-reactive protein is produced in the liver and is a blood test marker for inflammation in the body.

Athletics   Lemon verbena contains an abundance of compounds that protect your cells from damage. This could be particularly beneficial for athletes, as exercise causes stress and muscle damage in your body.

In a study in 44 athletes, taking 400 mg of lemon verbena extract before, during, and after an exhaustive test for 15 days led to less muscle damage, faster recovery, less pain, and higher levels of the antioxidant enzyme called GPx, compared with a placebo treatment (14). However, this study was funded by the company that produced the lemon verbena supplement. This might have influenced the results.

In another study, athletes who took 400 mg of lemon verbena extract for 10 days before and during exhaustive exercise tests had reduced muscle pain and lower levels of a marker of muscle damage called creatinine kinase (CK), compared with those in a placebo group (12).

Combined, these studies suggest that lemon verbena supplements may improve recovery and protect against exercise-induced muscle damage in athletes. Still, more research is needed before lemon verbena can be recommended as a way to support athletes.

Insomnia  Limited research suggests that lemon verbena could be helpful for those with sleep issues like insomnia. In fact, the plant has been used throughout history to treat insomnia and induce sedation (15).

One study in 100 people with insomnia demonstrated that taking 10 mL of a lemon verbena syrup before bedtime significantly improved their ability to fall asleep, total sleep time, sleep quality, and daytime sleepiness, compared with those in a placebo group (16).

Further, animal studies suggest that lemon verbena may have anti-anxiety and calming effects. These properties could also benefit those with insomnia (17, 18).

Muscle Repair  Really intense exercise can sometimes result in muscle damage. A study published in the European Journal of Applied Physiology looked at the effects of moderate antioxidant supplementation in the form of a lemon verbena extract on healthy male volunteers who followed a 90-minute running protocol for a total of three weeks. During this exercise regimen, the researchers measured the subjects’ antioxidant enzyme activity, oxidative stress markers, inflammatory cytokines and muscular damage. The results were clearly positive. The antioxidant-rich lemon verbena extract helped to protect neutrophils (a type of white blood cell) against oxidative damage. In addition, the herbal extract helped to lower the signs of muscular damage in chronic running exercise but without blocking the body’s cellular adaptation to exercise. (10)

Joints  A randomized, double-blinded, placebo-controlled study published in the Journal of Alternative and Complementary Medicine points towards this lemony herb being able to boost joint health. The study specifically looked at a supplement rich in antioxidants (thanks to lemon verbena) and omega-3 fatty acids (thanks to fish oil) as an alternative treatment for joint management. For nine weeks, 45 subjects with joint pain and discomfort took the nutritional supplement or a placebo. Lemon verbena extract showed strong antioxidant properties and, again, the study highlighted the verbascoside naturally found in the herb. After nine weeks, the supplement takers showed a significant reduction in pain and stiffness as well as improved physical function. These positive effects began to appear at weeks three and four. The researchers concluded that this supplement warrants further investigation as “a complementary and alternative treatment for improving joint status in subjects with joint discomfort.” (12)

Weight  Some research suggests that lemon verbena could have anti-obesity effects, though research in this area is still limited.

One 6-week study fed mice a high fat diet. One group was left untreated; another got lemon verbena extract. The treated group experienced reduced fat accumulation and an improved ratio of Firmicutes to Bacteroidetes — two large phyla comprising the gut microbiome (19).

This is interesting, seeing as some studies suggest that people and animals with obesity tend to have higher Firmicutes/Bacteroidetes ratios than those who are considered to have a healthy weight (20). A study in 54 people with overweight found that taking a daily supplement with lemon verbena and hibiscus for 8 weeks reduced the hunger-promoting hormone ghrelin and increased the fullness-promoting hormone glucagon-like peptide-1 (21).

Compared with a placebo group, those who took the supplement also experienced a greater reduction of body fat (21).

However, the supplement used contained both hibiscus and lemon verbena, so the benefits cannot be attributed to one ingredient alone. Plus, the study was funded by the company that produced the used supplement, which could have influenced the results.

An animal study published in 2015 specifically looked at the herb’s verbascoside along with some of its other active polyphenols and their ability to improve metabolic disturbances caused by obesity. Polyphenols are a large group of plant compounds known for their antioxidant properties. The researchers found that the lemon verbena led to decreases in triglyceride accumulation, inflammation and oxidative stress for the animal subjects.  They also observed that the herb as a whole had more potent effects than the verbascoside alone. Overall, the study concludes, “The polypharmacological effects of plant-derived polyphenols from lemon verbena may have the potential for clinical applications in obesity.” (7)

Study results discussed in a 2017 issue of the journal Free Radical Biology and Medicine looked at the effects of a supplement containing a type of hibiscus (Hibiscus sabdariffa) and lemon verbena (Aloysia triphylla). The subjects of this double-blind, placebo-controlled and randomized trial were 54 overweight women. The study found that 500 milligrams per day of this lemon verbena and hibiscus supplement resulted in increased satiety and fullness plus decreased hunger and prospective food consumption compared to a placebo after one month. And these differences increased with additional time. The subjects taking the supplement also experienced decreases in blood pressure. (8)

Staph Skin Infections  Fighting staph infections continues to be challenging work as antibiotic resistance grows, which is why it’s important to find new and natural ways to successfully treat these infections. A Staphylococcus aureus infection — more commonly known as a staph infection — is a bacterial infection that can range in severity from minor skin irritations to life-threatening complications. Previous in vitro laboratory studies have shown that an ethanolic extract of lemon verbena can prevent the growth of Staphylococcus aureus.

Research published in the Pakistan Journal of Biological Sciences looked at the effects of a lemon verbena extract on animal subjects with skin infections due to staph. The animal subjects were divided into four groups and treated for seven days with either no treatment; a conventional topical antibiotic; ointment prepared from ethanolic extract of lemon verbena; or an injection of lemon verbena solution. The wound rate of recovery and presence of pus were analyzed throughout treatment. The researchers concluded that the topical lemon verbena ointment is “a proper medication to prevent the skin infection by Staphylococcus aureus” in the early phases of the infection. (9)

Botanical Name: Aloysia triphylla
English: Lemon-scented verbena
Also, known as: Luiza, Verbena, Nihng mung mah bin chou, Ning meng ma bian cao, Jernurt, Citroenverbena, Sidrunaloisia, Beh limou, Lippia, Verveine citronnelle, Verveine odorante, Herba Luisa, Zitronenverbene, Louiza, Verbena, Lipia limonit, Luisa, Citrom verbena, Cedron, Remonbabena, Remon beobena, Remon bobena, Remon-beobena, Citrininė aloyzija, Verbena limonnaya, Limun verbena, Cedron, Hierbaluisa, Sporýš, Lippia trójlistna, Limonete, Citronka, and Tsitrin-lippie
Origin: Paraguay
Harvested: Wild or cultivated
Parts Used: Leaves

General Information:
Aloysia triphylla is named after Maria Louisa (Aloysia is thought to be a derivative of Louisa) the princess of Parma and wife of King Carlos IV King of Spain. Triphylla refers to the placement of the leaves (phylla) which are arranged in whorls of three (tri). Lemon Verbena plants were brought to Europe by Spanish explorers in the 17th century from Argentina and Chile. There it was grown for its fabulous lemony oil that was used in perfume and cosmetics until cheaper Lemon Grass oil replaced it. Because Lemon Verbena leaves keep their scent well when dried they were popular with the Victorians as an ingredient in their endless making of potpourri. Lemon Verbena flowers are small, white, single and inconspicuous. Their airy feel is an elegant crowning point for the open form of the plant. Lippia triphylla, Lippia citriodora, Aloysia citriodora, Verveine citronelle or odorante, Herb Louisa, lemon-scented verbena, Verbena triphylla, and Lippia triphylla; Lemon Verbena has had many names in the past but no matter what it is called its flavour and fragrance of lemon is second to no other lemony herb. The flavour of Lemon Verbena is reminiscent of lemon candy, sweet with strong lemon and no sourness. It is a woody shrub that produces shiny lanceolate green leaves (to 3-4″ long) that have a strong aroma (without crushing) and taste of lemon. Leaves are opposite or in whorls of three (hence the specific epithet). Plants will grow to 10-15′ tall in the tropics, but to 2-4 tall in containers. Fragrant, white to pale lilac flowers bloom from mid-summer to early fall but have little ornamental significance. The bush grows to a height of about 6-10 feet (2-3 meters), has strong, lemon-scented, green leaves and clusters of aromatics, small, white or purple flowers that have a tiny yellow dot in the center. When touched, the flower releases a refreshing fragrance.
Only 100 years ago, lemon verbena was a common ornamental in European gardens, but today it is rarely planted. The herb’s culinary merits have also fallen into oblivion; to be fair, however, it should be stressed that lemon verbena has never been an important herb in European cookery. Like many other lemon-scented spices, lemon verbena is often suggested to flavour fish stews and soups; it is also good with poultry. Its main application, however, is the flavouring of sweets, desserts and drinks. Lemon verbena has a strong affinity to fresh fruits: The subtle lemon flavour nicely emphasizes and reinforces the fruit’s natural aroma. Thus, lemon verbena can be used to give fruit salads an unusual touch, or a chopped leaf can be sprinkled over a fruit bowl, or freshly prepared fruit juice can be garnished with one or two leaves of lemon verbena.
To make a simple Lemon Verbena oil for marinades or salads, combine one cup of fresh Lemon Verbena leaf with 1/2 cup grapeseed oil in a blender. Blend on high for at least 2 minutes. Let stand at room temperature for an hour or two. Strain through a fine mesh strainer. Use immediately or refrigerate. Lemon Verbena oil keeps about a week in the refrigerator, so it is better to make small batches often.

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.
For the full health benefit, it is best to consume (or use the whole herb in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compounds and may concentrate them. What is not extracted can be helpful in ways that we do not yet understand.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.

How Much To Use
It is common that 10g of a fresh herb = 1g when dehydrated.
Recommended daily amount: 1-2 tsp lemon verbena (2-4 g)/use up to 2-3 times/day. This can be added to food or to make tea.