What is Aloysia polystachya?

Aloysia polystachya (syn. Lippia polystachya) is a deciduous perennial shrub belonging to the family Verbenaceae — the same as lemon verbena (Aloysia citrodora) and common vervain. Native to the temperate regions of Argentina, Uruguay, Bolivia and southern Brazil, where it grows naturally in open, sunny areas, it is known under many names: mint verbena, Argentine verbena, chewing gum verbena, Argentine tea, Argentine mint.

Still little diffused in European horticulture, it was nonetheless awarded a prize at the "From Earth to Table" competition — official recognition of its exceptional aromatic and culinary qualities. In its native region, it has been used for centuries to flavour yerba maté, the national and ritual drink of Argentina and Uruguay, and to make traditional liqueurs.

What are the unique characteristics of Aloysia polystachya?

• An absolutely unique chlorophyll chewing gum flavour: this is what immediately distinguishes this plant from all other aromatics. Its leaves release at the slightest contact a powerful, pleasant and refreshing menthol aroma, complemented by a citrus note and a faint balsamic touch — a combination that reproduces with disconcerting precision the taste of the famous green chlorophyll chewing gum. This aroma is particularly intense at the very start of flowering, in midsummer.
• Narrow lanceolate bright green leaves: the leaves are long, entire, alternate or in whorls of 3, of a luminous fresh green, slightly rough to the touch, almost sessile on the upright stems. The foliage is deciduous — the plant loses its leaves in winter and re-sprouts from the crown in spring (bud break around mid-April).
• Upright and very branching shrubby habit: the shrub is naturally very branching, giving it a generous and dense bushy habit. It can reach 1 to 1.5 m in height for 60 cm to 1.2 m in spread in good conditions. Hard pruning in spring is strongly recommended to stimulate branching and leaf production.
• Small cream-violet summer flowers in globular inflorescences: in summer, small tubular flowers in cream-white with a slight violet tinge appear in globular inflorescences in the leaf axils and at the tips of the stems. Ornamentally modest, they signal the ideal moment to harvest the leaves (maximum aroma at the start of flowering).
• Aroma well preserved when dried: unlike many aromatic plants that lose part of their fragrance when dried, A. polystachya retains its aroma remarkably well — a considerable advantage for building up winter supplies.
• Propagation by cuttings only: mint verbena does not produce viable seeds in our regions. Propagation is exclusively by stem cuttings — a simple and very effective operation.

How to grow Aloysia polystachya?

• Light: full sun preferred. A. polystachya produces its most aromatic leaves in a well-lit, warm position. Light partial shade is tolerated but the aroma will be less intense.
• Soil: light, free-draining, moderately rich in organic matter and preferably slightly alkaline. It strongly dislikes heavy, waterlogged soils in winter. A compost or organic matter addition in spring maintains good vigour. In containers, a good compost enriched with sand or perlite (20%) is ideal.
• Watering: regular in the first summer after planting to support root establishment. Once well established in open ground, it tolerates occasional drought. In containers, water moderately allowing the substrate to dry slightly between waterings. Reduce significantly in winter.
• Frost hardiness: moderate — approximately -7°C, and up to -10°C in perfectly dry winter soil. In wet soil, frost is far more damaging. North of the Loire or in cold, wet-winter regions, container growing is strongly recommended to overwinter in a cool, bright, airy indoor space. In mild regions, protect the crown with a thick mulch and prune hard beforehand.
• Planting: in spring (March–May), after all frost risk. Space plants 50 to 70 cm in all directions. A compost addition at planting supports establishment.
• Feeding: an organic nitrogen-rich fertiliser (guano, horn meal) in spring and when signs of weakness appear (yellowing, slow growth) maintains abundant leaf production.

What are the care requirements?

• Hard pruning in spring: this is the key operation. At the restart of growth (mid-April generally), prune hard — cut stems back by a third to a half. This stimulates dense branching, abundant leaf production and enables a second harvest in autumn.
• Autumn pruning before overwintering: before the first frosts, cut the plant back and protect the crown with a thick mulch of dead leaves (10–15 cm) if leaving in open ground.
• Overwintering in containers: in cool regions, bring the pot into a cool (5–10°C), bright and airy space in November. Reduce watering to a minimum. The plant will lose its leaves — this is normal, do not discard the plant.
• Very few pests and diseases: the powerful aroma of mint verbena deters most common pests.

How to harvest and use Aloysia polystachya?

Harvest from May to September, with peak aroma at the very start of flowering (around July):

• Fresh: pick leaves or stems as needed. A few fresh leaves steeped in hot water make a refreshing, thirst-quenching tisane. Fresh leaves can also be used directly in desserts, drinks and dishes.
• Dried: cut whole stems, hang upside down in a well-aired spot away from direct light. Strip the dry stems and store leaves in an airtight container. The aroma is excellently preserved.
• Herbal teas and tisanes: the simplest and most popular preparation. A sweetened infusion like mint tea is delicious. Blended with other aromatics (lemon verbena, mint), the combinations are endless.
• Desserts and pastries: fresh or dried leaves subtly flavour creams, ice creams, sorbets, fruit salads and pastries.
• Drinks: homemade syrups, mentholated lemonades, yerba maté flavouring, cocktails and liqueurs — the possibilities are vast.
• Savoury cooking: the leaves bring a fresh, original note to fish, poultry and certain slow-cooked dishes.

Where to plant Aloysia polystachya?

• In the aromatic garden: its most natural position, in full sun alongside lemon verbena, rosemary, sage, thyme and other Mediterranean aromatics. Explore our other original aromatic plants to complete the collection.
• In a pot on a terrace or balcony: its contained size, bushy habit and captivating scent make it an ideal plant for large terrace containers and window boxes. It can be easily brought in for winter in cool regions.
• Against a south-facing wall: to maximise its hardiness in open ground, plant against a south-facing wall which accumulates warmth and shields against cold winds.
• In a mixed sunny border: its light foliage and aroma make it a pleasant structural plant in mixed sunny borders.
• In a physic garden or herb garden: combined with lemon verbena, lemon balm, mint and other medicinal plants, it finds its natural place in an aromatic and medicinal garden.

What are the advantages for collectors?

• A flavour found nowhere else: the chlorophyll chewing gum taste of A. polystachya is absolutely unique in the plant world. No other aromatic plant cultivated in Europe reproduces this flavour as precisely.
• Award-winner at "From Earth to Table": official recognition of its aromatic and culinary qualities by food and horticultural professionals.
• A plant with three simultaneous uses: ornamental (elegant shrubby habit), aromatic/culinary (teas, desserts, drinks) and medicinal (digestive, tonic) — three reasons to grow it at once.
• A window into South American culture: growing A. polystachya means bringing a piece of Argentine and Bolivian culture into the garden — a rare ethnobotanical dimension.

How to propagate Aloysia polystachya?

Propagation is exclusively by stem cuttings — the plant does not produce viable seeds in our regions:

• In spring or early summer, take herbaceous or semi-ripe stem cuttings of 10 to 15 cm.
• Remove the lower leaves and plant in a light compost/sand mix, lightly moist.
• Place in indirect light at 18–22°C, keeping the substrate lightly fresh.
• Rooting in 3 to 4 weeks.

For all cutting techniques, see our complete cuttings guide.