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--- aloysia_citrodora_palau [2019/02/12 11:53] – andreas
+++ aloysia_citrodora_palau [2026/02/18 13:03] (aktuell) – andreas
@@ Zeile 2: / Zeile 2: @@
 lemon verbena, lemon beebrush, **Zitronenverbene**, Zitronenstrauch, Echte Verbene
-Perennial herb or small shrub, up to 3m tall, native to South America (Argentinia, Chile), cultivated (Israel, Morocco); leaves in whorls of 3 or 4, lanceolate, 5-7.5 cm long, short-petioled, shiny green, fragrant; spikes whorled and axillary or collected in terminal panicles often 4-5 cm across; flowers white, about 0.5 cm long, calyx densely puberulent; corolla-tube longer than calyx. \\
+Perennial herb or small shrub, up to 3m tall, native to South America (Argentinia, Chile), cultivated (Israel, Morocco); leaves in whorls of 3 or 4, lanceolate, 5-7.5 cm long, short-petioled, shiny green, fragrant; spikes whorled and axillary or collected in terminal panicles often 4-5 cm across; flowers white, about 0.5 cm long, calyx densely puberulent; corolla-tube longer than calyx. [[http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=c962|missouribotanicalgarden.org]]
-[[http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=c962]]
-"Lemon verbena is a perennial shrub or subshrub growing to 2-3 m high. The 8cm long glossy, pointed leaves are slightly rough to the touch and emit a powerful scent reminiscent of lemon when bruised (hence the Latin specific epithet citrodora - lemon-scented)... Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages. It also is used to make herbal teas, or added to standard tea in place of actual lemon (as is common with Moroccan tea)." [[http://en.wikipedia.org/wiki/Aloysia_citrodora]]
+"Lemon verbena is a perennial shrub or subshrub growing to 2-3 m high. The 8cm long glossy, pointed leaves are slightly rough to the touch and emit a powerful scent reminiscent of lemon when bruised (hence the Latin specific epithet citrodora - lemon-scented)... Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages. It also is used to make herbal teas, or added to standard tea in place of actual lemon (as is common with Moroccan tea)." [[http://en.wikipedia.org/wiki/Aloysia_citrodora|wikipedia]]
-,7-caryophyllane epoxide has been found in small amounts in verbena oil adding woody, balsamic notes to the lemony aroma. \\
+The woody, balsamic smelling 3,7-caryophyllane epoxide has been found in small amounts in verbena oil. \\
 [Kaiser, Roman, and Dietmar Lamparsky. "Caryophyllane epoxide." U.S. Patent No. 3,978,089. 31 Aug. 1976]
@@ Zeile 16: / Zeile 15: @@
 Geranial, neral and limonene constituted 66% of the total essential oil extracted from fresh leaves in May and increased to 69% in September. Geranial and neral decreased from 38.7 to 26.8% and from 24.5 to 21.8%, respectively, and limonene increased from 5.8 to 17.7%. \\
+Minor  omponents were geraniol, spathulenol, germacrene D, α-curcumene, bicyclogermacrene, caryophyllene, (Z)-β-ocimene, geranyl acetate, germacrene-D-4-ol, sabinene, α-terpineol e.g.\\
 [Chemical composition of the essential oil from leaves of Lippia citriodora HBK (Verbenaceae) at two developmental stages., Argyropoulou, C., Daferera, D., Tarantilis, P.A., Fasseas, C., Polissiou, M., Biochemical Systematics and Ecology, 35(12), 2007, 831-837]
 The essential oil extracted from the leaves had as major compounds geranial (11.3%), limonene (10.6%), neral (7.9%), 4-phenyl undecan-4-ol (7.7%), α-curcumene (6.5%), α-cedrol (4.5%) and caryophyllene oxide (4.5%). The oil contained also carveol (3.7%), linalool (3.5%), α-pinene (3.2%), caryophyllene (2.8%), geranyl acetate (1.8%), nerolidol (1.5%), [[http://www.thegoodscentscompany.com/data/rw1552401.html|rose furan epoxide]] (1.5%) and khusinol (1.2%).  \\
-[Chemical composition and insecticide activity of lemon verbena essential oil., Abbas Khani, Farzaneh Basavand, Ehsan Rakhshani, J. Crop Prot., Vol.1(4), 2012, 313-320] [[http://journals.modares.ac.ir/pdf_334_7e48077f51ba1d2b6bcbfd8fe31846eb.html]]
+[Chemical composition and insecticide activity of lemon verbena essential oil., Abbas Khani, Farzaneh Basavand, Ehsan Rakhshani, J. Crop Prot., Vol.1(4), 2012, 313-320]
 Main components of commercial French essential oil were (-)-limonene (14-34%), neral (2.7-14%), geranial (4,3-21%), 1,8-cineole (4.9-14%), β-caryophyllene (1.4-7.1%), ar-curcumene (0.6-9.0%), and β-curcumene (1.4-7.1%); whereas Peruvian oils contain sabinene (22-34%), limonene (29-43%), citronellal (6.6-13%), 1,8-cineole (2.9-5.7%), but only minor amounts of citral (neral 0.2-0.7%; geranial 0.5-1.0%). Citral content is regarded as value-determining feature.\\
 [Wolz, Dietmar, and Gerhard Buchbauer. Aromatherapie in Wissenschaft und Praxis. Ed. Wolfgang Steflitsch. Stadelmann, 2013, 510-516]
+{{:verbena_triphylla.jpg?700}} \\
-{{:verbena_triphylla.jpg?600}} \\
+Duhamel du Monceau,H.L., Traité des arbres et arbustes, Nouvelle édition [Nouveau Duhamel], \\
-Duhamel du Monceau,H.L., Traité des arbres et arbustes, Nouvelle édition [Nouveau Duhamel], vol.4, t.6 (1809) [P.J.Redouté] \\
+vol.4, t.6 (1809) [P.J.Redouté] [[http://plantgenera.org/species.php?id_species=45559|plantgenera.org]]
-[[http://plantgenera.org/species.php?id_species=45559]]
 {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_5/P1380032.JPG}} \\
-Aloysia triphylla \\ © Rolf Marschner (2010),
+Aloysia triphylla © Rolf Marschner (2010) [[http://botanische-spaziergaenge.at/viewtopic.php?f=94&t=2010| botanische-spaziergaenge.at]]
-[[http://botanische-spaziergaenge.at/viewtopic.php?f=94&t=2010| www.botanische-spaziergaenge.at]]