Herbs & Botanicals

Product Description

Botanical Name: Melissa officinalis

Plant Family: Lamiaceae (Mint family)

Botanical Description:
Melissa officinalis, commonly known as lemon balm, is a perennial herbaceous plant native to the Mediterranean region and Central Asia. It belongs to the Lamiaceae family and is characterized by its square stems, opposite leaves, and lemon-scented foliage. Lemon balm typically grows to a height of 30-60 centimetres and has a spreading habit. The leaves are ovate to heart-shaped, with serrated margins and a bright green colour. Small white to pale pink flowers are produced in clusters on terminal spikes during the summer months.

Introduction:
Lemon balm has been valued for centuries for its pleasant aroma, culinary uses, and medicinal properties. It has a long history of use in traditional herbal medicine, dating back to ancient Greece and Rome, where it was known as "Melissa," meaning "bee" in Greek, due to its attractiveness to bees. Lemon balm was prized for its calming and soothing effects on the nervous system, as well as its digestive, antiviral, and immune-supporting properties.

Preparations:
Tea: Prepare lemon balm tea by steeping fresh or dried lemon balm leaves in hot water for 5-10 minutes. Strain the infusion and drink it as a tea. Lemon balm tea may be consumed warm or chilled and sweetened with honey if desired.
Tincture: Prepare a lemon balm tincture by macerating fresh or dried lemon balm leaves in alcohol (such as vodka or brandy) for several weeks. Strain the tincture and store it in a dark glass bottle. Take the tincture orally by diluting it in water or juice according to the dosage instructions provided on the product label or by a qualified herbalist.
Culinary Use: Fresh or dried lemon balm leaves are commonly used as a culinary herb to flavour and enhance the taste of various dishes and beverages. Lemon balm adds a subtle lemony flavour to salads, soups, sauces, marinades, desserts, and herbal teas.