Herb to Know: Lemon Balm

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• Melissa officinalis
• (Muh-LISS-uh uh-fiss-i-NAL-iss)
• Family Lamiaceae (Labiatae)
• Hardy perennial

Lemon balm is a mint family member native to southern Europe. This perennial herb grows practically anywhere, but it lacks the tendency of true mints to spread where they’re not wanted. With occasional grooming to curb sprawling stems, lemon balm can be an attractive addition to the herb garden.

One- to 2-foot-tall square stems bear inch-long, opposite, broadly triangular, scalloped, glossy, netted dark green leaves. Minute short hairs dot the surface of the leaves, which—when bruised —give off a scent that has been variously described as lemon-and-mint and lemon-and-honey. Small, inconspicuous whit­ish or yellow flowers in clusters in the leaf axils bloom all summer.

Cultivars with golden and yellow-and-green-variegated leaves are available, but the leaves tend to turn green in hot weather. Because the name Aurea has been applied to both forms, check catalog descriptions or actual plants to ensure that you get the one you want. Lime is a green-leaved cultivar with a lime flavor.

The generic name Melissa is Greek for “bee”. Bees are strongly attracted to lemon balm for its nectar. Beekeepers used to rub hives with the leaves to attract bees to them. Officinalis is Latin for “of the (druggist’s) storeroom”, indicating the herb’s history of medicinal use. The common name “balm” is derived from “balsam”; both words refer to aromatic, healing plant resins or oils.

• Lemon Balm Recipe: Lemon Balm and Chive Butter 

Using Lemon Balm

The ancients prescribed lemon balm for everything from scorpion stings to depression. It has been used to treat fever, menstrual cramps, and headache, as well as to strengthen the memory and prevent baldness. The leaves have been poulticed on wounds and insect bites, and a tea of equal parts peppermint and lemon balm is believed to aid digestion and promote sleep. Scientific research has confirmed that hot-water extracts of lemon balm have antiviral, antibacterial, antihistaminic, antispasmodic, and antioxidant activity. Lemon balm is an ingredient of commercial antiviral preparations in Europe.

Fresh lemon balm leaves are much tastier than dried ones. They make a good hot or iced tea, either alone or with other herbs or black tea. (One John Hussey, of Sydenham, who lived to the age of 116, “breakfasted for fifty years on balm tea sweetened with honey”.) The leaves also lend a light lemoniness to salads, mixed fruits, herb butters, fish, poultry, and custard sauces; the addition of citrus or pineapple intensifies the lemon flavor. Add the leaves at the very end of cooking if possible to preserve the most flavor. The flowers make a sweet, lemony last-minute garnish to desserts and fruit salads.

To dry, cut stems just before the plants begin to flower. Handle them carefully, as the leaves turn black when bruised. Dry them on screens in a warm, dark place. Some sources recommend temperatures above 90°F.

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