Which verbena infusion should you choose according to your needs?

Which verbena to choose for infusion : lemon verbena (Aloysia citrodora, also called lemon verbena) is the most used in herbal tea for its intense aroma and digestive and relaxing properties, while common verbena (Verbena officinalis) is more recognized for its traditional medicinal uses.

• Lemon verbena offers a powerful lemony aroma, ideal for a flavorful infusion.
• Vervain is more bitter, traditionally used as a medicinal plant.
• Other varieties exist, but they are rarely used for daily infusions.
• The choice depends primarily on the desired effect: aroma, digestion, or relaxation.
• Both varieties can be used alone or mixed with other plants.

Lemon verbena vs. officinalis: what's the difference for your cup of tea?

Choosing which verbena for infusion begins with understanding the fundamental difference between the two main species. Lemon verbena (Aloysia citrodora) and common verbena (Verbena officinalis) belong to the same botanical family, the Verbenaceae, but they have neither the same taste nor the same usage profile.

Lemon verbena originates from South America. Its elongated leaves release a very pronounced lemony aroma as soon as they are crushed.

Vervain, on the other hand, is a European plant with small leaves and discreet mauve flowers. Its taste is distinctly more bitter and herbaceous. It is less commonly found in mainstream herbal tea sections, but remains valued in traditional herbal medicine for its medicinal uses, recognized since antiquity.

To learn more about the differences between all the species, discover our complete guide to verbena varieties which lists the main species and their botanical characteristics.

Lemon verbena: the queen of aromatic infusions

If you're looking for the perfect verbena infusion for its exceptional taste, lemon verbena (Aloysia citrodora) is undoubtedly the answer. Its aromatic profile is instantly recognizable: a fresh, lemony note that lingers on the palate, without any harsh acidity.

This plant is cultivated in many regions of the world, notably in the Mediterranean basin, South America, and North Africa. Its leaves are harvested and then dried for use in infusions. The concentration of aromatic plant compounds is particularly high in fresh leaves, but drying effectively preserves their organoleptic qualities.

As an infusion, lemon verbena is traditionally appreciated for its digestive effects after meals. It is also known to promote relaxation in the evening, making it an excellent choice for a bedtime ritual. Its pleasant taste makes it easy to incorporate into a daily routine, either on its own or blended with other herbs such as mint or lemon balm.

• Aroma: lemony, fresh, slightly floral
• Taste: mild, slightly bitter, very pleasant
• Main uses: digestion, relaxation, gustatory pleasure
• Ease of use: very accessible, ideal for beginners

To prepare a cold and refreshing version, see our lemon verbena cold infusion recipe to enjoy its aromas even in summer.

Vervain: a medicinal plant with traditional uses

Common vervain (Verbena officinalis) is a plant with deep roots in European medicinal tradition. Used since antiquity by the Gauls, Romans, and medieval herbalists, it benefits from a long history of use that earns it a special place in phytotherapy.

Its flavor profile is very different from lemon verbena: common vervain is bitter, slightly astringent, with pronounced herbaceous notes. This bitterness is often perceived as a drawback for daily consumption as an herbal tea, but it is precisely what gives it its traditional medicinal properties.

In traditional herbal medicine, common vervain is associated with a variety of uses: supporting the nervous system, aiding digestion, and providing mild tonic properties. Herbalists often recommend it for short-term use rather than prolonged daily consumption.

For a more pleasant infusion of common vervain, it is common to combine it with milder-tasting plants, such as chamomile or linden, which reduce the bitterness while complementing its relaxing effects.

• Aroma: herbaceous, earthy, subtle
• Taste: bitter, astringent, not very pleasant on its own
• Main uses: traditional herbal medicine, short-term treatments
• Ease of use: best appreciated when mixed

To learn more about all the medicinal properties of this plant, see our article on the medicinal properties of verbena and its documented uses.

Comparison chart: choosing the right verbena for your infusion

Other varieties: can they be used in infusions?

Beyond the two main species, there are other plants bearing the name "verbena" that deserve mention when considering which verbena to use for infusions. Some are edible and aromatic, while others are primarily ornamental.

Verbenabonariensis, for example, is a popular garden plant prized for its mauve, cloud-like flowers. It is primarily ornamental and not used for making tea. Our guide to verbena bonariensis explains how to grow and care for it in your garden.

Other hybrid varieties, often sold as "garden verbena," are decorative plants with no particular culinary or medicinal value. It is therefore essential to carefully check the Latin botanical name before using a plant in an infusion.

• (Brittany vervainVerbena bonariensis) : ornamental, not used in herbal teas
• Hybrid garden verbenas : decorative, not used for infusions
• Lemon verbena (Aloysia citrodora) : the go-to for herbal teas
• Common vervain (Verbena officinalis) : traditional medicinal use

Benefits of verbena tea: what tradition says

The question of which verbena to choose for infusion is often linked to the desired effects. Traditional herbal medicine attributes several properties to lemon verbena that are appreciated in everyday life, notably its digestive and calming effects.

From a digestive standpoint, lemon verbena tea is traditionally consumed after meals to aid digestion, reduce bloating, and soothe stomach discomfort. Its lemony aroma also contributes to a pleasant taste experience that promotes relaxation after eating.

In terms of relaxation, lemon verbena is one of the most commonly used plants in evening herbal teas. It is often combined with other calming plants such as lemon balm, linden, or chamomile to enhance its relaxing effects before bedtime.

It is worth noting that a study published in a nutrition journal and indexed on PubMed indicates that verbena infusions, like tea infusions, can inhibit the bioavailability of dietary iron [1]. If you have high iron requirements or a deficiency, it is advisable not to consume your verbena infusion at the same time as iron-rich meals.

• Aids digestion after meals
• Promotes relaxation and unwinding in the evening
• Gastric comfort support
• Soothing aroma perfect for the bedtime ritual
• Can be combined with other plants to amplify the effects

How to prepare a successful verbena infusion

Knowing which verbena to use for infusion isn't enough: the preparation plays a crucial role in the quality of your herbal tea. A well-prepared infusion preserves the plant's aromas and beneficial compounds.

For lemon verbena, use either dried or fresh leaves. Fresh leaves will produce a more fragrant infusion, but dried leaves are more convenient and available year-round. Heat water and let it cool slightly before pouring it over the leaves to avoid destroying the delicate aromatic compounds. Let it steep for a few minutes, then strain.

The same method applies to lemon verbena, but the steeping time can be slightly shorter to reduce bitterness. Combining it with honey or other herbs such as lemon balm or linden helps to soften the taste.

• Use hot, not boiling, water to preserve the aromas
• Infuse according to your taste and the chosen herb
• Strain thoroughly for a clear herbal tea
• Add honey or lemon to personalize your drink
• Ideally, consume it between meals if you have high iron requirements [1]

Fresh or dried verbena: which to choose for your infusion?

The question of which verbena to use for infusion also arises from the perspective of its form: fresh or dried? Both forms have their advantages, and the choice depends on your access to the plant and your preferences.

Fresh lemon verbena offers a more intense aroma and a more vibrant flavor. If you grow your own lemon verbena in the garden or in a pot, you can pick the leaves directly and use them immediately. The quantity needed is generally greater than with dried leaves, as the concentration of aromatic compounds is diluted by the water content of fresh leaves.

Dried verbena is more concentrated and easier to measure. It can be stored for several months in an airtight container away from light and moisture. This is the most common form sold in herbalist shops and supermarkets.

If you wish to grow your own verbena to always have fresh leaves available, our guide on growing verbena in pots will give you all the keys to successfully growing it indoors or on a balcony.

Verbena blends: combinations that work

Which verbena infusion should I combine with other plants? This is a question many herbal tea enthusiasts ask themselves. Blends allow you to personalize the effects and improve the taste, especially for common verbena, whose bitterness can be reduced.

Lemon verbena pairs particularly well with lemon balm for a soothing and digestive synergy. Combined with mint, it makes a fresh and invigorating herbal tea. With linden or chamomile, it becomes an ideal evening tea to promote sleep.

Vervain, on the other hand, benefits from being combined with milder-tasting plants. Linden, chamomile, or lavender help balance its bitterness while complementing its relaxing effects.

• Lemon verbena + lemon balm : digestion and relaxation
• Lemon verbena + mint : freshness and digestive boost
• Lemon verbena + linden : a soothing evening herbal tea
• Vervain + chamomile : reduced bitterness, calming effects
• Lemon verbena + lavender : deep relaxation before bedtime

Precautions and contraindications to be aware of

Before choosing which verbena infusion to consume regularly, it's important to know the precautions for use. Even a natural plant can have undesirable effects or interactions that should be taken into account.

Lemon verbena is commonly consumed as an infusion, but safety data remains limited. However, a study referenced on PubMed indicates that verbena infusions may reduce the bioavailability of dietary iron [1]. Individuals with iron deficiency anemia or increased iron requirements (pregnant women, children, the elderly) should consult a healthcare professional before regularly consuming verbena infusions.

Pregnant women should exercise caution with all herbal teas. Our article dedicated to verbena and pregnancy outlines what is recommended and what is not during this period.

If you are taking medication, consult your doctor or pharmacist before incorporating verbena tea into your daily routine.

• Avoid drinking verbena tea with iron-rich meals if you have an iron deficiency
• Consult a healthcare professional if you are pregnant or breastfeeding
• Consult a pharmacist if you are taking any medication
• Do not exceed the quantities usually recommended by herbalists

Where can I buy the best verbena for infusion?

Once you know which verbena you want to use for your infusion, you still need to find a quality product. The quality of the plant directly influences the taste and properties of your herbal tea.

In specialized herbal shops, you'll generally find dried lemon verbena leaves sold loose, with traceability regarding origin and growing conditions. This is often the best choice for obtaining a high-quality plant with a strong aroma and well-preserved plant compounds.

In supermarkets or pharmacies, verbena tea bags are convenient and readily available. Check that the botanical name (Aloysia citrodora for lemon verbena, Verbena officinalis for common verbena) is clearly indicated on the packaging to avoid confusion with other species.

Online, herbal medicine shops often offer bulk herbs with organic certifications. Choose suppliers who clearly indicate the geographical origin and drying conditions.

Growing your own verbena for homemade infusions

Sometimes the best answer to the question of which verbena to use for infusion is to grow your own. Lemon verbena is relatively easy to cultivate in mild climates, and its fresh leaves produce exceptionally high-quality infusions.

It thrives in full sun and well-drained soil. In a pot, it can be grown on a south-facing balcony or terrace. It is sensitive to frost and must be brought indoors or protected during the winter in regions with cold winters. Our guide on how to care for verbena over winter explains how to protect your plant so it will be healthy again in the spring.

Regular pruning encourages new leaf growth and keeps the plant compact and productive. Our article on how to prune verbena guides you step by step for successful pruning each season.

• Exposure: full sun, at least six hours a day
• Soil: well-drained, light, slightly calcareous
• Watering: moderate, allow the soil to dry out between waterings
• Size: Regular to stimulate leaf production
• Wintering: protection is necessary in cold regions

Frequently asked questions about which verbena to use for infusion

Which verbena for infusion is the most common in herbalism?

Lemon verbena (Aloysia citrodora) is by far the most popular variety sold in herbal shops for preparing herbal teas. Its intense lemony aroma and pleasant taste make it the go-to choice when looking for a verbena for everyday infusions. It is available loose, in tea bags, or as a fresh potted plant.

Can we use garden verbena to make an infusion?

It depends on the species you have in your garden. If you have lemon verbena (Aloysia citrodora), yes, its fresh or dried leaves are perfect for an infusion. If you have ornamental hybrid verbenas or Buenos Aires vervain (Verbena bonariensis), these plants are not used for herbal teas, and it's best to avoid them.

Is common verbena better than lemon verbena for infusions?

It depends on your goal. For taste and pleasant daily consumption, lemon verbena is superior. For traditional herbal medicine, common verbena is better documented in historical medical texts. To determine which verbena infusion best suits your needs, first define the desired effect.

How many verbena leaves are needed for an infusion?

The quantity varies depending on the form used and your preferences. For dried leaves, follow the dosage indicated by the manufacturer or recommended by a healthcare professional. For fresh leaves, the quantity is generally higher because they are less concentrated than dried leaves. Adjust according to the desired intensity of aroma.

Can verbena tea be consumed every day?

Lemon verbena is traditionally consumed daily without any problems by most healthy adults. However, a study referenced on PubMed indicates that verbena infusions may inhibit the bioavailability of dietary iron [1]. If in doubt or undergoing medical treatment, consult a healthcare professional.

Can lemon verbena and common verbena be mixed in an infusion?

Lemon verbena softens the bitterness of common verbena, while the latter adds an extra phytotherapeutic dimension. This type of blend is a creative way to answer the question of which verbena to use for an infusion by combining the strengths of both species.

Does verbena tea help with sleep?

Lemon verbena is traditionally consumed in the evening to promote relaxation and prepare the body for sleep. It is often combined with other calming herbs such as linden, chamomile, or lemon balm to enhance this relaxing effect. It is not a substitute for medical treatment in cases of severe insomnia.

Is verbena tea good for digestion?

Yes, lemon verbena is traditionally used after meals to aid digestion and reduce digestive discomfort such as bloating. It's one of the most documented uses in herbal medicine. If you're looking for which verbena to choose for a digestive infusion, lemon verbena is the most consistent answer.

What is the difference between verbena and lemongrass?

Lemon verbena (Aloysia citrodora) is sometimes called "lemongrass" because of its lemony aroma, but it is different from culinary lemongrass (Cymbopogon citratus). These two plants have distinct botanical profiles and uses. Lemon verbena is the go-to plant when choosing which verbena to use for infusions.

Can you make a cold verbena infusion?

Yes, lemon verbena is perfect for cold infusions, which are especially popular in summer. The method involves steeping the leaves in cold water for several hours in the refrigerator. The result is a refreshing, aromatic, and thirst-quenching drink. It's an excellent alternative to hot herbal tea, allowing you to enjoy the aromas of this plant year-round.

Is verbena tea suitable for children?

For children and infants, it is essential to consult a pediatrician or doctor before offering any herbal tea. Data on the safety of verbena infusions in young children is limited, and a healthcare professional is best placed to advise you on the appropriate dose and frequency.

How to store verbena leaves for infusion?

Dried verbena leaves should be stored in an airtight container, away from light, moisture, and heat sources. Under these conditions, they will retain their aroma for several months. Fresh leaves can be air-dried in a well-ventilated area or frozen for longer storage while preserving some of their aromatic qualities.

Key takeaways

Choosing the right verbena for your infusion comes down to a simple rule: if you're looking for an aromatic, pleasant, and versatile herbal tea for digestion or relaxation, lemon verbena (Aloysia citrodora) is your best bet. If you're interested in traditional herbal medicine, common verbena (Verbena officinalis) deserves your attention, ideally in a blend to soften its bitterness. In any case, always check the Latin botanical name on the packaging to be sure you're using the correct plant.

Which verbena infusion should you incorporate into your routine tonight? Start with a pure lemon verbena tea, without any blends, to discover its authentic aroma. If you'd like to go further, explore blends with other calming herbs to personalize your evening ritual.

Sources and studies

1. Iron availability and consumption of tea, vervain and mint — F. Zaida, 2006