Vervain extract powder from Verbena officinalis aerial parts

Vervain (Verbena officinalis) Extract Powder

Vervain Extract Powder is produced from the aerial parts of Verbena officinalis L., a member of the Verbenaceae family. Also known as common vervain or verbena herb, it is supplied as a concentrated dry extract for dietary supplements, botanical blends, and formulation projects. The ingredient is botanically distinct from lemon verbena and blue vervain.

Commercial ratio grades include 4:1, 10:1, and 20:1, with 10:1 representing the primary sourcing specification. Extract ratio describes the relationship between botanical starting material and resulting extract rather than the percentage of an individual phytochemical. The ingredient retains a multi-component profile characterized by iridoid and phenylpropanoid glycosides.

SKU: BOT-BEX-0612 Categories: Botanical Extracts, Whole Plant & Specialty Extracts Tags: Antioxidant Support, Dietary Supplements, Phenolic Compounds, Polyphenols, Vervain verbena officinalis

Ingredient Profile & Common Uses

Verbena officinalis L. provides the recognized raw material for common vervain extract. Pharmacopoeial references identify the dried aerial portions of the plant under the herb name Verbenae Herba. This identity is commercially important because products sold under overlapping “verbena” or “vervain” names may originate from different botanical species, including Aloysia citrodora and Verbena hastata.

Commercial sourcing is organized primarily by extract ratio, allowing buyers to select different concentration levels for formulation and procurement. Ratio strength expresses botanical concentration and should not be interpreted as a defined assay of a single constituent. A product standardized to a specific phytochemical percentage therefore represents a different specification architecture from a conventional ratio extract.

The extract is used in dietary supplements, herbal combinations, and selected functional formulation systems. Its complex phytochemical profile and characteristic herbal sensory properties can affect taste, wetting, dispersion, and suspended solids. These behaviors are especially relevant in drink mixes, powder blends, and other exposed-dose formats where physical appearance and sensory performance are visible to the end user.

Application Areas

Dietary Supplements

Used in capsules, tablets, powders, and multi-ingredient supplements where common vervain is included as a concentrated botanical component.

Botanical Complexes

Suitable for combination with other herbal extracts in multi-component formulas where botanical identity and extract concentration must remain consistent between ingredient sources.

Functional Beverage Premixes

Can be evaluated in powdered drink systems and botanical beverage premixes where formulators need to consider dispersion, haze, sedimentation, and flavor contribution.

Herbal Powder Blends

Used in dry botanical blends, sachets, and powdered formulation systems where uniform distribution, sensory character, and extract concentration influence final product performance.

Typical Specifications

Parameter	Specification
Product Name	Vervain Extract Powder
Botanical Name	Verbena officinalis L.
Botanical Family	Verbenaceae
Common Name	Common Vervain
Pharmaceutical Herb Name	Verbenae Herba
Plant Part	Aerial Parts
Ingredient Type	Botanical Ratio Extract
Product Form	Powder
Available Extract Ratios	4:1 · 10:1 · 20:1
Primary Commercial Grade	10:1
Characteristic Iridoids	Aucubin · Hastatoside · Verbenalin
Characteristic Phenylpropanoid Glycoside	Verbascoside / Acteoside
Primary Applications	Dietary Supplements · Herbal Blends · Functional Formulations

Key Constituents & Extract Profile

The phytochemical profile of common vervain includes several characteristic constituent families. Important iridoid glycosides include aucubin, hastatoside, and verbenalin, while verbascoside, also known as acteoside, is a representative phenylpropanoid glycoside. Phenolic acids and flavonoids contribute additional complexity to the extract profile.

These constituents provide a useful chemical fingerprint for ingredient characterization and supplier comparison. Chromatographic methods can be used to assess the relative profile of characteristic compounds and support botanical identity evaluation when a more detailed analytical approach is required.

Extract ratio and phytochemical assay describe different specification systems. Ratio grades express the concentration relationship between botanical raw material and finished extract, whereas standardized extracts require a defined marker level supported by an appropriate analytical method.

Technical & Quality Considerations

Botanical authentication is particularly important because the names “verbena” and “vervain” are used across several different plant species. Procurement and quality documentation should therefore clearly identify Verbena officinalis L. and the appropriate aerial plant material. Botanical identity should remain the primary reference point when qualifying alternate suppliers.

Materials carrying the same extract ratio are not necessarily identical in chemical or physical behavior. Raw-material quality, extraction conditions, concentration process, drying method, particle characteristics, and carrier status can influence powder performance. Supplier comparison should therefore consider ingredient identity, processing characteristics, chromatographic consistency, and formulation behavior rather than extract ratio alone.

For dry formulations, R&D teams should evaluate blend uniformity, premixing sequence, flow, capsule filling, and compression where relevant. In reconstituted or liquid systems, important variables include wetting, dispersion, haze, sedimentation, flavor interaction, and physical stability. These checks become more important when changing concentration grades because differences in extract solids can alter processing and finished-product performance.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.