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Have you ever heard of “the wizard’s grass”? Verbena owes this nickname to the fact that long ago, the Romans and Celts attributed to it, beyond its medicinal properties, magical virtues. Verbena was then used as well to concoct love potions as to ward off bad luck. Verbena is a very common plant: it grows in Europe as well as in Africa and Asia
Take Taste to Nature 🌿
A weapon against digestive disorders
The beneficial action on disorders related to the digestion of verbena is undoubtedly one of the main virtues attributed to verbena. In case of heaviness, flatulence, nausea, diarrhea or difficult digestion, the plant can represent a natural solution. If you are concerned by this type of phenomena, and want to test the formula, the easiest way is to consume verbena in the form of capsules. Alternatively, you can soak verbena leaves in boiling water and let steep for a few minutes.
In case of heaviness, flatulence, nausea, diarrhea or difficult digestion, the plant may be the solution
Verbena against menstrual pain, stress and anxiety
It is also said of the famous plant, family Verbenaceae, that it also has a good influence on hormonal activity. In fact, she has the ability to relieve premenstrual pain. But the list of its virtues remains long: by its sedative and relaxing properties, verbena also deals with stress, anxiety and promotes sleep.
It has the ability to relieve premenstrual pain
An anti-inflammatory against pain
Used since antiquity, verbena is also hailed for its anti-inflammatory action. It is said that she has the power not only to soothe the pain associated with arthritis, inflammation of the joints, but it would also act as muscle relaxant.
We usually speak of verbena in the singular. But there are several varieties that each have specific properties. The most famous are verbena and fragrant verbena. Two types of verbena that deserve their fame because they heal and relax us.
The officinal verbena
- It facilitates digestion
- Fight against fever thanks to its antipyretic properties
- Relieves spasms
- Heals canker sores
- Effective against insect bites, bruises, cracks and crevices
- Its anti-inflammatory properties relieve rheumatism
Cooking side: It is mainly eaten as an infusion.
The fragrant verbena
Imported from South America, the lemon verbena is also named lemongrass verbena, a name that comes from its citrus scent. In addition to its captivating aroma, it has many properties.
- It acts on nervousness, anxiety and stress
- Soothes nervous tension
- Heals gastrointestinal disorders
- Relieves kidney and liver diseases
- Its sedative effect helps to find sleep
- It has a powerful antioxidant that helps prevent cell aging.
On the kitchen side: Its leaves give off a sweet lemony perfume that perfectly accompanies poultry, fish, ice cream and cakes. In infusion, it helps relieve stomach pain due to menstruation provided you drink it hot.
2 large handfuls of fresh verbena leaves
1 liter of pure alcohol at 95 ° or 90 ° (or in the absence of fruit alcohol or brandy)
1.20 liter Water If you use fruit alcohol or brandy at 40 °, use only half a glass of water
200 to 350 g of sugar depending on whether you like it a little sweet or sweet (Warning, if you use fruit alcohol, you will need less sugar, about 150 g)
Portions retained 3l of alcohol / 1 handful of 40 sheets per liter, 3l of water, 1.4 kg of sugar for 3l of alcohol
This alcoholic beverage is made in several particular stages. Start with
- Wash and dry the fresh verbena leaves, then put them in your alcohol bottle. Let macerate two months preferably by keeping your bottle in a cool and dry place away from light. The longer you leave alcohol and verbena macerate, the more flavor your liquor will taste.
- Maceration consists in extracting the aromas of plants, fruits or leaves, by mixing them with alcohol in vats. This step can last several months. Once the maceration is complete, the extracted juice (called low-sugar infusion) is used as a base for the final production of the liquor. The marc remaining in the bottom of the vat is pressed and mixed with the brew. After two months of waiting, filter your alcohol to remove leaves and leaf residue from the bottle.
- In a saucepan, make a syrup by boiling water and sugar. Let cool and mix the syrup and the filtered alcohol. Bottle and store in the refrigerator (or better, in the freezer).
- At this stage it is important to taste and adapt to your taste. It is better to start with the minimum amount of sugar at the beginning and then add sugar mixed with a bottom of boiled water if the mixture is too strong for you. The tastes of each are very different, it is difficult to propose a universal dosage. Note that the amount of sugar varies depending on whether you use alcohol at 90 ° C or 40 ° C. Indeed, with alcohol at 90 ° C you will need one liter of water to dilute the alcohol, while with the other alcohol, only half a glass of water, so the amount of sugar should be bigger with alcohol 90 (which will require 2 liters of liquid … you follow me?) To summarize: with alcohol at 90 ° C I recommend starting with 250 g, and with alcohol at 40 ° C by 125 g.
To make its verbena liquor home, the main key to success is the choice of alcohol used.
If you are lucky enough to be able to buy 95 ° alcohol, or 90 ° unmodified (available in some pharmacies until then, but because of the restrictions it becomes very difficult to find), you will have the better result because it will be pure alcohol.
If you can not find any, brandy, or fruit alcohol will do the trick.
Be careful, do not use alcohol at 70 ° which is not suitable for consumption!
In Which proportions to dilute the alcohol?
Depending on the alcohol you are going to use the proportion of water will be different.
If you use pure alcohol (90 or 95 °), it will have to be diluted with as much (or more) amount of water, whereas if you use fruit alcohol, you will not need to dilute it a lot.
For 1 liter of alcohol at 90 ° or 95 °, count 1 to 1.3 liters of water (depending on whether you like very strong alcohol or a little more diluted).
For 1 liter of alcohol at 40 °, count a half glass of water, just enough to dilute the sugar
How much sugar to use?
The amount of sugar for 1 liter of alcohol depends on the tastes of each but it varies between 180 g to 300 g of sugar.
You can adapt according to your preferences, as for the amount of water, and start with 180 g if you do not like the very sweet liquor, taste the mixture, then add or no more sugar if you feel the need .
For my part, I use 210 g of sugar for 1.3 liters of water (with alcohol at 95) and I find the perfect result
Medicinal plants by Herbarium