Lemon Verbena
Lemon Verbena (Ning Meng Ma Bian Cao)
Botanical Name: Aloysia citrodora, Lippia citriodora
Lemon verbena has the interesting property of helping to protect muscles. Long popular as a food and flavoring additive, its anciently known medicinal properties have also been found effective. The essential oil contains high levels of antioxidants, and the herb is also used in pill form as a supplement. It is excellent for treating joint pain, insomnia, indigestion, constipation, and diarrhea.
Watch a short video, from Ann Christensen, Founder and Creator of White Rabbit Institute of Healing™ – Lemon Verbena v. Lemon Balm v. Vervain.
Below is an overview of lemon verbena, combining the best of Western Science, Oriental Medicine, Traditional Chinese Medicine (TCM), Shamanism, Folklore, and a wide range of healing modalities. Gain a balanced and thorough understanding of the healing properties of lemon verbena.
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Western
Western Name: Lemon Verbena
Also Known As: Lemon Beebrush, Herb Louisa, Limonetto, Vervain (Though this is also a different plant, so be aware of which plant you are speaking about! Check your botanical names!)
Organs/Systems: Muscles, Digestive, Nervous
Key Actions: Anti-inflammatory, Relaxant, Antioxidant, Digestive, Antispasmodic, Diaphoretic, Laxative, Antiviral, Antiseptic, Antibacterial, Sedating, Tonic, Stomachic
Medicinal Uses: Protects muscles, reduces fevers, calms nerves, staph infections, congestion, nausea, bloating, stomach cramping, arthritis, injuries, stress, anxiety, varicose veins, constipation, diarrhea, insomnia, colds, chills and fevers, soothes irritated skin conditions.
Eastern
Pin Yin: Ning Meng Ma Bian Cao
Also Known As: N/A
Meridians: Kidney, Liver, Spleen, Stomach
Key Actions: Moves Qi, Clears Heat, Calms Shen, Supports Spleen and Stomach
Medicinal Uses: Joint pain, muscle aches, support muscle strength, injuries, anxiety, insomnia, fevers, bloating, nausea, diarrhea, stomach cramping, constipation.
Basic Habitat / Botany:
Lemon verbena is a perennial shrub that gives off a lemon scent. It has small purple and white flowers. Its leaves are yellowish-green and are long, narrow, and pointed.
Lemon verbena is native to South America, particularly Chile and Peru; it is now cultivated worldwide. It likes well-drained soil rich in organic matter.
Parts Most Frequently Used: Leaf, Flowering Top
Flavors/Temps: Sour, Cool
Caution: Considered safe
Key Constituents: Antioxidants (including: Verbascoside, Nerol, Geraniol, Citral), Luteolin 7-diglucuronide, Eucalyptol, Limonene, Myrcenene, Isovalerianic acid, Flavonoids (including Apigenin and Luteolin)
History/Folklore: Modern research confirms that lemon verbena contains unique constituents that make it highly beneficial for overall health. The dried leaves make a powerful tonic for organs and metabolic processes, and the essential oil contains high levels of antioxidants. Research has also shown that tea made from the leaves is rich in polyphenolic compounds that support the immune system.
Lemon verbena is a powerful antioxidant, and studies have shown that it significantly reduces C-reactive protein levels produced by the liver. Levels of C-reactive protein in the liver are a blood test marker for inflammation in the body.
Lemon verbena extract combined with omega-3 fatty acid (fish oil) has been shown to be an effective treatment for significantly reducing pain and stiffness associated with joint pain. Making the combination a possible alternative for treating these conditions.
While more research is needed, some studies are indicating that lemon verbena’s ability to improve metabolic disturbances caused by obesity may be significant. The high levels of polyphenols in the plant are known for their antioxidant properties, which reduce inflammation and oxidative stress associated with obesity. Another study showed that 500 milligrams per day of lemon verbena blended with hibiscus resulted in increased feelings of fullness, decreased the desire to eat more, and a reduction in blood pressure.
A study published in the European Journal of Applied Physiology indicates that lemon verbena extract reduces muscular damage caused by intense or endurance exercise without blocking the body’s ability to increase cellular adaptation, and thus overall strength.
Lemon verbena is potent; a little goes a long way. Three to six leaves are all you need to add to a cup of boiling water to make a nice cup of tea. It is often infused into oil, vinegar, butter, or water and then added to dishes and beverages for its popular minty-citrus flavor. It is an ingredient found in some liqueurs and cocktail syrups.
Lemon verbena makes a wonderful bath wash, soap, and perfume. The leaves have been placed in finger bowls at dinner parties as a method for scenting and cleaning one’s fingers during a meal. It is also used in cleaning products for its fresh, clean scent and antiseptic properties.
A compress made of lemon verbena can be used to treat puffy eyes.
The essential oil made from lemon verbena is also renowned for its healing properties. It is used to treat a variety of ailments, including joint aches, depression, insomnia, anxiety, and palpitations.
Lemon verbena was introduced to England in the 1700s. The plant’s common name, Herb Louisa, derives from Maria Louisa, the wife of King Charles IV of Spain.
Lemon verbena, lemon balm, and vervain are three different plants that are often confused with one another as their names all contain the word “lemon”. Lemon verbena and lemon balm are from two entirely different plant families (Lemon balm belongs to the mint family, Lamiaceae; Lemon verbena belongs to the Verbenaceae family.) Vervain is a member of the Verbenaceae family, and is sometimes called “common verbena,” and Lemon verbena is sometimes called “vervain.”
Lemon verbena is considered the strongest and most intensely lemon-scented of the lemon plants. It is acknowledged as being both crisp (stimulating) and relaxing at the same time. Its flavor is described as being a cross between licorice and camphor and is used in cooking as a substitute for oregano. When freshly cut, the minty-citrus scent is quite powerful and will mellow as the plant is dried. The leaves can also be eaten raw, although they have a rough texture that not everyone enjoys. They are added to pesto, vinaigrettes, and salads. The flowers are sometimes added to beverages or desserts for their lemony scent and flavor. The roots and stems are not edible.
Lemon verbena is used in purification magic. It is sometimes carried in the pocket as a method of love magic for attracting others.
Weight Loss
While green tea is often suggested for use by dieters, lemon verbena is also effective. Its constituents help reduce the “munchies” and resultant in-between-meal snacking that can cause weight gain.
Not Vervain
Although commonly referred to as vervain, lemon verbena is a different plant. They are both from the family Verbenaceae, and sometimes Vervain is called “common verbena”.
Over 10 Feet Tall
In South America, where the plant originates, it is known to grow to over ten feet tall.
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