Lemon verbena (Aloysia citriodora) is a perennial shrub native to South America, recognized for its intensely lemony scented leaves. These glossy green leaves release a strong citrus aroma when bruised. Lemon verbena water is a refreshing and gentle infusion made by steeping these aromatic leaves in water.
Health and Wellness Benefits
Lemon verbena water offers several potential benefits for overall well-being. It is noted for its digestive support, helping to soothe issues such as stomach cramps, bloating, and heartburn. The infusion’s calming properties can also contribute to improved sleep quality and reduced anxiety levels.
This herbal infusion is rich in phenolic compounds, which act as potent antioxidants. These antioxidants help to protect the body’s cells from damage caused by free radicals and support the immune system. Some studies suggest that lemon verbena may also possess anti-inflammatory qualities, aiding in the reduction of inflammation and muscle damage.
Crafting Your Lemon Verbena Water
Creating lemon verbena water is a straightforward process that yields a fragrant and flavorful beverage. For a cold infusion, begin by gently rinsing 20 to 30 fresh lemon verbena leaves. Lightly bruise the leaves to release their aromatic oils, then place them into a pitcher or a 32-ounce container.
Pour approximately four cups of filtered water over the leaves, ensuring they are fully submerged. Cover the container and allow the mixture to infuse. For a subtle flavor, steep for at least four hours in the refrigerator, or for a stronger infusion, let it steep overnight.
Alternatively, a hot infusion can be prepared for a quicker method, though it may alter some of the more delicate flavors. To make a hot infusion, heat two quarts of water to just below boiling. Place approximately 50 lemon verbena leaves in a heat-safe container and pour the hot water over them. Allow the leaves to steep for at least 10 minutes, or longer for a more intense flavor, then strain the leaves before chilling.
Culinary and Other Uses
Lemon verbena water can elevate various culinary creations and serve other practical purposes. It makes an excellent base for refreshing beverages, such as mocktails or cocktails, adding a distinct citrusy-herbal note. The infused water can also be incorporated into desserts, providing a unique flavor to jellies, sorbets, ice creams, or custards.
For savory applications, lemon verbena water can be used in marinades for poultry or fish, or as an aromatic liquid in salad dressings. Non-edible uses include creating a natural facial spritz or an air freshener, leveraging its pleasant and clean aroma. You can also freeze the infused water into ice cubes, perhaps with a small leaf inside, to add a delightful touch to any drink.
Essential Tips for Preparation
Start with fresh, vibrant leaves that are bright green and free from blemishes, ideally harvested from a healthy plant. Proper washing under cool running water is important to remove any dirt or debris before infusion.
The ratio of leaves to water influences the intensity of the flavor; a general guideline is about 10-30 leaves per 4-8 cups of water, adjusting to personal preference. Using filtered water can enhance the purity of the flavor, preventing any off-tastes from tap water impurities. Avoid over-steeping, particularly with hot infusions, as this can sometimes lead to a slightly bitter taste.
Storage and Shelf Life
Proper storage of lemon verbena water is important to maintain its freshness and extend its usability. Once prepared, the infused water should be strained to remove the leaves, as leaving them in can lead to a stronger, potentially bitter flavor over time. Store the strained lemon verbena water in an airtight glass bottle or pitcher.
Refrigeration is necessary to preserve the quality and prevent spoilage. When kept in the refrigerator, lemon verbena water typically maintains its optimal freshness for about 3 to 5 days. Beyond this period, the flavor may begin to diminish, and the risk of bacterial growth increases.