'Lemon Balm'
Melissa officinals

Looking for a Specific Herb?
Search Our Herb Almanac Below:

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 naturalized in the Americas and elsewhere. The second name, officinalis (Latin, 'of the shop'), originates from the use of the herb by apothecaries, who sold herbal remedies directly to their customers.

Lemon balm plants grow bushy and upright to a maximum height of 100 cm (39 in). The heart-shaped leaves are 2–8 centimeters (0.79–3.15 in) long, and have a rough, veined surface. They are soft and hairy with scalloped edges, and have a mild lemon scent. During summer, small white or pale pink flowers appear. The plants live for ten years; the crop plant is replaced after five years to allow the ground to rejuvenate.

Uses
Lemon balm is the main ingredient of carmelite water, which is sold in German pharmacies.

The plant is grown and sold as an ornamental plant, and for attracting bees. The essential oil is used as a perfume ingredient. It is used in toothpastes.

Lemon balm is used as a flavoring in ice cream and herbal teas, often in combination with other herbs such as spearmint. The leaves are not dried when used for tea. It is a common addition to peppermint tea, mostly because of its complementing flavor. Lemon balm is also used with fruit dishes or candies. It can be used in fish dishes and is the main ingredient in lemon balm pesto.

Herb information provided by Wikipedia, which is released under the
Creative Commons Attribution-Share-Alike License 3.0

RECIPES

Lemon Balm Pesto

Ingredients
3/4 cup lemon balm leaves firmly packed
1/2 cup pine nuts
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3 TB lemon juice
1 tsp fresh chives
salt and pepper to taste

Instructions
1. Place all ingredients in a food processor and pulse until smooth.

2. Add salt and pepper to taste.

3. Store in an airtight container for up to one week in the refrigerator or 3 months in the freezer.