Botanically known as Melissa officinalis, lemon balm is unremarkable in appearance. A gangly plant, it grows about two feet high and develops small white or pale yellow flowers if not kept trimmed. A member of the mint family, the plant has deep-green, heart-shaped downy leaves with a strong lemon scent. (Some people may also smell a touch of mint.)
That scent – used for food, medicine, cosmetics, potpourri and even for cleaning – has made lemon balm a popular herb in much of the world, joining other lemon-scented favorites such as lemon verbena. Lemon balm has been cultivated for more than 2,000 years, according to The Herb Society of America's Encyclopedia of Herbs & Their Uses (DK Publishing). Also commonly known as balm, sweet balm, and melissa, the herb is mentioned in the Bible, in Homer’s Odyssey and in many of Shakespeare’s works.
According to A Modern Herbal, (Harcourt, Brace & Co., 1931), The London Dispensary in 1696 said, “An essence of Balm, given in Canary wine, every morning will renew youth, strengthen the brain, relieve languishing nature and prevent baldness.” The Herb Society of America's Encyclopedia reports that studies show the plant’s lemon-scented oil has antiviral, antibacterial, sedative and even insect-repellent qualities. Today, the herb is sold in Germany as an over-the-counter remedy for sleep disorders, and is part of the Ricola herbal throat drop formula. It also is an ingredient of the liqueur Benedictine and is believed to be part of the secret recipe for Chartreuse.
How to Use Lemon Balm
Lemon balm is best used fresh in food, as it tends to lose some of its scent when dried. The leaves are a tasty addition to iced tea and lemonade, wine, and fruit punch. They may be chopped and added to poultry and fish marinades, as well as mayonnaise and cream sauces, especially those served with seafood or asparagus.
Vinegar- or citrus-based dressings nicely top green leafy salads that contain lemon balm leaves. (In Southeast Asia, whole lemon balm leaves are commonly added to fresh salads.) The whole or chopped leaves are also delicious in fruit salads and sorbet, and may be added to cheesecakes, custards, cookie and quick bread batter before baking.
Use fresh or dried lemon balm leaves for tea, either alone or mixed with mint or a good black tea. Lemon balm also can be preserved in white wine or rice wine vinegar, along with garlic and hot peppers if desired, for use in salad dressings or marinades. The fresh leaves also can be candied.
The leaves are also believed to be useful for polishing wood, for facial steams and creams, and in potpourri and aromatic pillow bags.
How to Grow Lemon Balm
Native to southern Europe, western Asia and northern Africa, lemon balm is a hardy perennial that grows well in much of North America, reappearing by mid spring every year. It will grow in sun or part shade, and may be started from seeds sown outdoors in early spring. (The seeds need light and should be covered sparingly with soil. Germination may take as long as three weeks.) Lemon balm also may be propagated through layering, divisions, or cuttings.
Lemon balm is best planted near vegetable or flower plants, as it strongly attracts bees and other pollinators. In fact, its botanical name is a derivation of the Greek word for bee. Beekeepers believed that bees would not leave a hive if lemon balm were grown nearby. “As honey was an essential product for early kitchens, this was another indispensable Colonial plant,” according to Herbs and Herb Lore of Colonial America (Dover, 1995).
During the growing season, it’s best to cut off the flowers to encourage the plant to keep producing fresh leaves and to discourage self seeding. (On the Pacific coast, gardeners report that lemon balm has become invasive and will displace native plants if allowed to self-seed rampantly.)
The leafy stalks of lemon balm, green or variegated, serve nicely as a filler for homegrown flower and herb bouquets. There are at least two cultivars with green and yellow variegated leaves, which add more ornamental interest. Grow the variegated forms in part shade for the best color.
Leslie Coons - Leslie is a New York-based writer, gardener, eater, and editor whose work has appeared in publications such as Garden Guides, Eating Well, ...
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