Weedy Wednesdays with Karlie Eat to Live - Lemon Verbena Tea

I am enjoying a wild foraged lemon verbena tea tonight, the leaves for which my boyfriend foraged on Rouse Hill Farm, Sydney at the weekend.

Foraging for lemon verbena leaves (left). Kids foraging for oxalis (right)

Foraging for lemon verbena leaves (left). Kids foraging for oxalis (right)

Aloysia citrodora is a species of flowering plant in the verbena family Verbenaceae, native to western South America. Common names include lemon verbena and lemon beebrush. The leaves emit a powerful scent reminiscent of lemon when bruised. Sprays of tiny purple or white flowers appear in late spring or early summer.

Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages. It also is used to make herbal teas, or added to standard tea in place of actual lemon (as is common with Moroccan tea). It can also be used to make a sorbet. In addition, it has anti-Candida albicans activity.

Wild foraged lemon verbena tea

Wild foraged lemon verbena tea