lemon balm
melissa officinalis
Native to eastern Mediterranean, Iran and central Asia, lemon balm is a perennial herb that produces small pale flowers in spring that are rich in nectar and loved by bees. So much so that lemon balm was historically cultivated to specifically attract bees - its latin name melissa is greek for honeybee, and ancient philosopher Theophrastus called the plant ‘honey leaf’.
Lemon balm has been used for over 2000 years, in ancient Greece and Rome, and became domesticated throughout Europe from the 7th century onwards. It was also favoured by the Tudors, who scattered leaves on their floors to release the fresh lemony scent as they walked around.
Medicinally, lemon balm has carminative, antispasmodic, stomachic, diaphoretic and sedative properties, and helps to aid digestion, lower fevers, relieve nausea and insomnia and can ease mild anxiety and depression. When rubbed onto skin the oil acts as a natural insect repellant.
Drink as a zesty herbal tea on its own or mixed with peppermint. The leaves can also be added to salads, garnishes and even whizzed into lemon balm pesto!
grow
Sow seeds on top of moist compost and do not cover as they need light to germinate, usually within 10-15 days. Thin seedlings to 20-30cm apart when small. Likes a cool, moist, shady position and should be grown in containers as it spreads rapidly when directly in the ground. Lemon balm can be grown indoors as a houseplant, and seedlings can be started indoors/under cover in early spring and transplanted outside after the last frost has passed.
Harvest by pinching off fresh, young leaves/stems or snip with clean scissors. Picking leaves from the top of the plant encourages bushy growth.
drink - fresh herbal tea
Herb leaves are best harvested in spring/early summer before the plant has flowered, whereas tea made from flowers (eg. chamomile) can be harvested later in the year. Pick leaves that look good and are blemish free and give them a rinse in cold water if need be. Use about six leaves/one two-inch sprig per person, or more depending on the desired strength. Lightly crush the leaves with your fingers and place in a mug or teapot/infuser. Pour over water that’s cooled to just below boiling and leave to brew for five mins minimum. If making in a mug, cover with a plate to stop the fragrant oils from evaporating and retain flavour. Remove stewed leaves/flowers if you want to before drinking, otherwise enjoy!
drink - lemon and mint iced tea
Herbal infusions are ideal for a hot summer’s day as well as a warming winter concoction; this cooling infusion will leave you refreshed and invigorated! Brew a peppermint and lemon balm infusion from fresh or dried leaves and leave to cool. Pour into a glass/jug and add ice cubes, slices of lemon (fresh or frozen) and fresh peppermint sprigs. Stir in honey or sugar if you like it sweet.
Caution: If you have any health conditions, allergies or are pregnant, always do your research and consult a doctor or trained herbalist before consuming herbs; while wonderful they are potent plants and should be used with care and in moderation.
