LEMON BALM

 

(Melissa officinalis)

 

Lemon Balm was chosen “Herb of the Year” for 2007.  Also known as sweet Melissa, sweet balm or just plain balm, lemon balm uses its scent to attract attention.  In the botanical name, melissa is Greek for “honeybee” which is appropriate since it is often swarmed with bees and officinalis indicates that the plant is medicinal in nature.  Its common name “balm” either refers to its sweet light lemony-mint scent which makes it irresistible to touch as you pass by or the herb’s calming effect.  Its square stems are a reminder of its relatives in the mint family, although it spreads more through self-seeding than by runners and therefore may be confined by cutting back after each blooming.  A hardy perennial with early spring appearance, lemon balm may be propagated by seeds or division in spring or cuttings in spring or summer.  It forms a rounded, bushy plant about 2 ½ feet high preferring partial shade or full sun and a loose, fairly fertile soil.  The soft green leaves are crinkly and spade-shaped with a scalloped edge and its flowers clusters are small and white from June to October.  Although not considered an ornamental, it may be used on the sunny edge of a woodland garden, in the front of a border, to frame a path or in containers where it can be touched often and used to repel flies, ants and mosquitoes.  Lemon balm is a great first plant for beginners because it is easy to grow, survives neglect forgiving temporary lack of water and fertilizer and is rarely troubled by insects, deer or rabbits. 

 

Lemon balm has been cultivated for over 2000 years. Originating in the Near East, Benedictine missionaries planted it in kitchen gardens all over Europe.  The Greeks recognized the plant for its soothing smell and medicinal properties as well as using it to honor the goddess Diana.  Medieval maidens carried it to bring good luck in love.  In the 16th century, it was rubbed on beehives to encourage bees to create honey.  Carried during Elizabethan times in Tussie Mussies representing sympathy, pleasantry or longevity, the herbs were sniffed regularly to disguise unpleasant scents as well as strewn on the floors to freshen a room.  The Pilgrims brought seeds to plant for use in potpourri and teas and colonists found it useful both as a medicine and flavoring.  Thomas Jefferson even grew the plant at Monticello.

 

Harvest may begin 10 weeks after planting and before flowering for best flavor and fragrance, by cutting no more than half the plant at a time.  Lemon balm may be used fresh or dried, but harvest on a non-humid day for quick drying to preserve the flavor and store in an airtight container.  Fresh leaves may be stored in plastic bags for a few days in the refrigerator for use as an accent for fish or chicken, fruits and vegetables, or salads and beverages.  Lemon balm adds zing to green or fruit salads, may be threaded onto kabobs with vegetables before grilling and may form a bed for baking fish or chicken.  It compliments basil, chives, parsley, mint, dill and allspice and can also be used to flavor oil, compound herb butters or combined with dill and nasturtiums for homemade vinegar.  Lemon balm may also be used as a substitute for lemon zest and an addition to lemon juice in any recipe but tear instead of chopping the leaves or they will discolor.  The major use of the dried herb is for tea where it may be used alone or blended with other herbals and served hot or iced sweetened with honey.  It is also used as a flavoring for various alcoholic beverages including Chartreuse and Benedictine.  Packed with antioxidants and anti-viral in nature, lemon balm is a slightly sedative herb traditionally used to treat nervous headaches and insomnia.  Safe for children, fresh leaves or salves are used for insect bites and wounds and the tea may be taken for colds and flu.  In aromatherapy, lemon balm is used to relax and regenerate as its scent raises the spirit and lifts the heart plus it gives a long-lasting citrusy fragrance to potpourri.  You can even polish your wood with leaves from the garden if you run out of furniture polish!!

GARDEN TIP

Lemon balm is a
good companion plant
to all vegetables,
but especially the brassicas

 

LEMON BALM RECIPES

LEMON BALM COOKIES: Cream 1c butter and 1c sugar together then add 2 eggs.  Combine 1tsp baking powder, 2 1/2c flour, 1Tbs anise seed and 1Tbs dried lemon balm.  Add dry ingredients to butter mixture.  Refrigerate 1 hour.  Roll into 1” balls, then roll in confectioner’s sugar and place on greased cookie sheet and bake at 350 degrees for 15 mins.  Sprinkle with additional confectioner’s sugar while still warm.

HERBED CHICKEN SALAD: Combine 1/4c olive oil and 1tsp minced garlic. Pour over 2c diced cooked chicken and let stand 30 minutes. Add 2 chopped hard-cooked eggs, 2Tbs sweet relish, and 2tsp each chopped fresh lemon balm, tarragon and basil. When ready to serve, add 1c mayonnaise, 1Tbs lemon juice, 1Tbs tarragon vinegar and salt & pepper to taste.  Mix well.  Serve in phylo cups.

COMFORTING TEA BLEND
1/2c catnip
3/4c chamomile
1c lemon balm
1/4c spearmint
          Mix and store in airtight container.

 

". . . I have given you all things even as the green herbs."
Genesis 9:3