Lemon balm (Melissa officinalis) is a perennial herbaceous plant in the mint family (Lamiaceae) and native to south-central Europe, the Mediterranean Basin, Iran, and Central Asia, but now naturalised elsewhere.
It grows to a maximum height of 1 m (3 ft 3 in). The leaves have a mild lemon scent. During summer, small white flowers full of nectar appear. It is not to be confused with bee balm (genus Monarda), although the white flowers attract bees, hence the genus Melissa (Greek for "honey bee").
Native to the Mediterranean region of Europe and Asia, lemon balm is a culinary and medicinal herb known for its distinct lemon scent and ease of growth. Lemon balm extract are used most commonly in desserts like lemon tea cookies and lemon poppyseed loaf, lemon balm leaves are a great addition to fruit or vegetable salads. Lemon balm is used in a quick, lemony dressing made with olive oil and vinegar. Freshly choppy lemon balm is used to garnish seafood dishes. Lemon balm can also act as a substitute for lemon peel in dishes like sauces and soups. Also, lemon balm can be used as tea.
Common Name(s) | Lemon Balm |
Scientific Name | Melissa officinalis |
Days to Harvest | 70 days |
Harvesting time | Throughout the summer |
Light | Full sun, partial shade |
Water | Regular |
Soil | Slightly sandy, well-drained |
Temperature | Cool weather, cold hardy to -20°F |
Fertilizer | Calcium in the form of lime or gypsum, Organic liquid fertilizer |
Pests | Aphids |
Diseases | powdery mildew |
Lemon balm (Melissa officinalis) is considered a calming herb. It was used as far back as the Middle Ages to reduce stress and anxiety, promote sleep, improve appetite, and ease pain and discomfort from indigestion (including gas and bloating, as well as colic).
Medicinal use
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