Verbena arrived in Europe only in the 17th century, but it quickly found a second home in the islands of the Eastern Aegean, where it beautifully suited the region’s climate and became a garden staple, used both for decorative and culinary purposes. The harvest that we received this year, was the most vibrant and lemony that we’ve ever seen or tasted. That’s why we named it Our Lemon Verbena!
Sourcing: Our whole leaf, bright green Verbena, comes from a small organic farm on a faraway island of Samos. From harvesting to drying, everything is done without the use of mechanical means.
How to use: A delicious herbal tea. You’ll need a teaspoon (that’s approximately 0.3g) per teacup, dosage on taste. Simmer for 5′ at 95 C, covered. Strain and serve.
Lemon Verbena is ideal for making herb-infused water as well. In this case, you’ll need to double the dose & steep the leaves overnight pr at least for 5 hours.
Whole leaf, 10g/0.35oz Net Wt