Herb
Lemon Verbena
لويزة · louiza
Lemon verbena — louiza — is the fragrant, lemony leaf Moroccans add to tea, especially in summer, for a calming, citrus-scented lift. On its own it makes a soothing herbal infusion; added to the mint teapot it softens and perfumes the classic atay. Gentle and aromatic, it belongs to the same seasonal rotation of tea herbs as wormwood, sage and mint.
- Type
- Herb
- Heat
- Cooling
- Uses
- 5 classic dishes
Flavour & aroma
Lemon verbena is bright, lemony and delicately floral, with a soft, calming aroma and no bitterness. It lightens and perfumes mint tea and makes a gentle infusion on its own. Its lemon-scented freshness is especially welcome in the summer heat.
In the Moroccan kitchen
Where lemon verbena earns its place — the Moroccan dishes that rely on it:
- Summer mint tea. Added to the mint teapot for a lemony, calming lift.
- Verbena infusion. Brewed alone as a soothing, caffeine-free tisane.
- After-dinner tea. Valued as a gentle, digestive evening drink.
- Herbal blends. Combined with mint and other tea herbs by season.
- Scented water. Its leaves lend fragrance to drinks and hospitality.
How to use it
- Add a few fresh or dried leaves to the mint teapot in summer for a lemony lift.
- Brew louiza on its own as a calming, caffeine-free evening infusion.
- Use it fresh where you can for the brightest lemon aroma; dried works out of season.
- Sweeten lightly with honey or sugar to taste, as with mint tea.
How to store it
Fresh verbena is best within a few days, kept like other herbs in water or a damp cloth. Dried verbena keeps its lemony aroma for months in a sealed jar and is the usual off-season form.
Buying it in the Marrakech spice souk
What to look for, and how not to overpay:
- Herb and produce stalls sell louiza fresh in season and dried year-round — ask for it by name.
- Smell for a bright, clean lemon aroma; good verbena is unmistakably lemony.
- It is inexpensive and sold by the bunch or by weight; buy a fragrant handful for tea.
- Herb stalls sell it alongside mint, wormwood and sage for seasonal tea blends.
Pairs well with
Frequently asked questions
What is louiza?
Louiza is the Darija name for lemon verbena, a fragrant lemony leaf Moroccans add to tea — especially in summer — for a calming, citrus-scented lift, or brew alone as a soothing herbal infusion.
How is verbena used in Moroccan tea?
A few fresh or dried leaves are added to the mint teapot, softening and perfuming the classic atay with lemon, or it is brewed on its own as a gentle, caffeine-free tisane, often after dinner.
When do Moroccans use verbena in tea?
Especially in summer, when its lemony freshness is welcome. It belongs to the seasonal rotation of tea herbs alongside mint, wormwood (chiba) in winter, and sage.