Also known as Lemon Verbena and Verveine Odorante, Verveine is a fragrant herb indigenous to South America, namely Argentina, Chile and Peru. It was introduced to Europe by Spanish explorers in the 17th century where it was given the name Aloysia triphylla after the princess Maria Louisa of Parma and for its spirals of three (tri) leaves (phylla).

Soothing Aroma
Verveine’s soothing yet refreshing aroma comes from its essential oils, believed to have a calming effect on the nervous system, aid digestion and relieve mild depression. Its therapeutic qualities are similar to those of mint, orange flowers and melissa.

Accents
Verveine is a versatile herb and can lend its fresh, lemony aroma to any variety of teas, liquors, desserts and other culinary delights. Verveine steeps well in milk and makes an exotic addition to fine hot chocolate.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
190°F (88°C)	Best with Spring water	2	3-5	2-3

Herbal teas with light, delicate blossoms or leaves require somewhat shorter steeping times and lower temperatures than other more hearty herbs. We recommend using 2 teaspoons of leaf per 8oz of near boiling water (180 to 200 F) and steeping 3 to 5 minutes. This provides a sweeter, better tasting brew while repeated infusions allow you to extract all the nutritional and medicinal benefits from the herb.
Herbal teas can be brewed in porcelain, ceramic, glass, or stainless steel but never in aluminum or other harmful materials. Be sure to cover the cup or teapot while steeping to prevent the loss of fragrant essential oils and other therapeutic and nutritional elements.