Lemon Balm - Melissa officinalis

Lemon Balm – a member of the mint family - has been cultivated as a bee plant for over 2000 years; it was put into the hives to attract swarms, as the leaves contain the same terpenoids as that found in the glands of honey bees. Lemon balm is grown all around the world; its wonderful refreshing citrus fragrance has led to its widespread cultivation in gardens. Lemon Balm has pretty clusters of pale-yellow flowers that appear in late summer and lemon scented ovate leaves.

Lemon balm is a vigorous bushy perennial growing from 12-32 in (45cm) in height. Lemon balm seeds take a long time to germinate. However, they can also be easily grown from stem cuttings taken in spring. Plant the cuttings in a sunny position in a rich moist soil, approximately 12 inch apart. Lemon balm grows rapidly cut back hard to keep it under control. Medicinal All the parts of the Lemon balm are used medicinal. Lemon balm effectiveness is compared with Mint, as it has the same soothing effect on the stomach and the digestive system. Infusions or the balm are taken internally for nervous anxiety, depression, headaches and indigestion. Lemon balm has insect-repellent properties, and is antibacterial and antiviral. In ointment form can be applied to sores, cold scores skin irritations, insect bites and stings and even in connections involving herpes and other viruses. The essential oil is used in aromatherapy.

Culinary
Try adding tangy Lemon balm leaves to fruit salads for something spectacular, fresh vegetables come alive when this herb is added. Mince the leaves and to add olive oil to use as a marinade for lamb or fish dishes. Add other herbs and make herb vinegars. Lemon balm works wonderfully when added to soups and stews and even cakes.

Recipes for Lemon Balm

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