Which verbena should you choose for a homemade digestif?

Which verbena should you choose for a homemade digestif?

Verbena is one of the most iconic plants in French digestifs. Fresh, lemony, and soothing, it produces sweet, light, and fragrant liqueurs. But between lemon verbena, fragrant verbena, and common verbena, which variety should you choose to make a quality homemade digestif ? Here are our tips.

The different types of verbena that can be used as a digestive

1. Lemon verbena (Aloysia citrodora)

  • Also called lemon verbena

  • Soft green leaves, very lemony aroma

  • This is the variety most used in liqueur.

2. Verbena officinalis

  • More rustic plant, more herbaceous and bitter aroma

  • Less fragrant but rich in digestive properties

3. Other verbenas (exotic)

  • Less used in France

  • Sometimes too powerful or too weak in taste

How to choose your verbena for a digestif?

  • For a sweet and fragrant liqueur : lemon verbena (odorous)

  • For a drier digestive infusion : verbena

  • For an intense taste : can be mixed with mint, lemon or fennel

Our recipe at De Michellot

Ourartisanal verbena liqueur is made from French lemon verbena, blended with mint and lemon. A fresh and balanced recipe, with no added colors or flavors.

  • Perfect as a digestif, served very cold

  • Available in 50cl bottles or professional formats

👉Discover our artisanal verbena liqueur

Tips for making your homemade digestif a success

  • Use untreated dried or fresh leaves

  • Macerate in a neutral alcohol (vodka, grain alcohol)

  • Add syrup to taste

  • Filter carefully before bottling

To go further:

From Michellot , French artisanal herbal liqueurs, for authentic moments.