April 2009 Herb of the Month - Lemon Balm
Melissa officinalis

Lemon Balm is native to southern Europe, western Asia and northern Africa and has been cultivated for over 2000 years.

The botanical name Melissa is Greek for “bee” and officinalis is Latin for “of the druggists storeroom” indicating it was included on official lists of medicinal plants. Beekeepers used to rub the hives with lemon balm to attract them to the hive and stop them from swarming. It was also added to the syrup used for introducing the queen bee to the hive.

It has a long history as a healing herb and was also part of a drink that ensured longevity. The branches were strewn on floors to freshen a room, as mentioned by Shakespeare in "The Merry Wives of Windsor" where it was tossed on floors before parties so that its aroma would make the guests merrier. The Arabs introduced it as medicinal herb, a tea that was taken for anxiety and depression. Melissa tea is still known in France today as a remedy for fatigue and headaches. The Greek physician Dioscorides wrote about it being used for scorpions stings and insect and dog bites.

Lemon balm prefers rich moist soil and partial shade. It can tolerate direct sunlight but the leaves may yellow slightly during hot summers in full sun, plants grown in shade tend to be larger and more succulent. It looks very similar to mint in appearance, but it is not as invasive and easier to control. A clump-forming perennial with heart shaped, deeply veined leaves that are covered with stiff hairs, it grows 30cm – 90cm high. Here in south east Queensland lemon balm does not flower. In colder climates white flowers grow from the axils of the leaves and bloom during summer and the plant should be cut back in autumn. Companion – fruit trees, onion family, tomatoes and roses.

Culinary Uses

Lemon Balm has a delicate flowery lemon flavour and has a wide variety of uses. The fresh leaves can be used as a garnish for drinks, desserts and savoury dishes. It adds zing to fruit salads, garden salads, fruit drinks and punch, sorbet, herb butters, dressing and sauces.

Lemon balm butter with a little pepper added goes well with corn, broccoli, beans and asparagus. It is also nice stirred through sautéed shellfish.

Try adding it to marinades or sauces to accompany fish or chicken, include it in stuffings for chicken, turkey or pork. Lemon balm and chervil are also good combination finely shred both herbs to sprinkle over salads, egg dishes, soups or stews.

Lemon balm livens up any apple dish, add chopped lemon balm to apple sauce to serve with meat or mix some into the apple in apple crumble or apple custard. A baked cheesecake will be transformed by the addition of lemon balm and a little honey.

An infusion of lemon balm makes a refreshing uplifting tea served either hot or cold.

To make an infusion: Put 1 Teaspoon of dried herb, or 2 teaspoons of fresh herbs into an infusion mug or teapot. Pour over 1 cup with fresh boiling water, cover with a lid or saucer. Leave to infuse for 5 -10 minutes. Strain.

Medicinal

Lemon Balm has been used by herbalists since the late seventeenth century. Believed to be a strengthener of the mind and nervous system, it is a tonic to the heart, nervous and digestive systems and antispasmodic to muscles. Sedative, yet uplifting to the spirit, Lemon Balm is also a great support for the female reproductive system and cases tension associated with the menstrual cycle and cramping.

Lemon balm is a useful medicinal and combines nicely with other medicinal herbs. An infusion of the leaves will induce perspiration to help cool a fever associated with cold and flu. It is also a relaxing tea to relieve anxiety and mild depression especially when these conditions cause nervous indigestion. Lemon balm is also used for nervous headaches and for digestive problems such as nausea, bloating and colic.

The juice from the leaves or a strong infusion can be dabbed on cold sores and in studies has been proven to reduce healing time and lessen reoccurrence. Bruised fresh leaves can be applied to insect bites, cuts and grazes.

Lemon balm is safe for young children and combines nicely with catnip and chamomile. The following was a favourite when my children were little and was used for tummy upsets, vomiting, diarrhoea or when generally unwell.

Kid's Comfort Tea

~1 tsp fresh chamomile ~1 tsp fresh catnip leaves ~1 tsp fresh lemon balm Place the above fresh herbs into a herb infuser or teapot and cover with a cup of boiling water. Cover and steep for 10 minutes. Get the child to sip the warm tea.

This tea can be made with dried herbs use ½ tsp of each herb per cup of boiling water