The strongly lemon-scented foliage of this herb gives it the popular name of “lemon balm.”. The leaves are crinkly and shaped like mint leaves, although larger in size. The small, white flowers, which bloom in summer, grow in dusters along a thin, angular stem. The plant has a spreading habit, and the shallow roots are thick and matted.
History and mythology
Balm is native to the mountainous regions of Southern Europe and was used as one of the sacred herbs in the temple of Diana. Its botanical name of Melissa is Latin for “bee,” as these insects are constant visitors to the nectar-laden blossoms when they are in flower. (How intricate is the world of nature, for when wax is poured into the honeyed flowers of the Labiatae family, which includes amongst its members thyme, sage, oregano, marjoram, mint, and rosemary as well as balm, the hardened shape that results is identical with the bee’s proboscis, the organ it uses for extracting honey.) The name of balm has been abbreviated from the fragrant oil balsam, signifying the herb’s aromatic sweetness. Bee-hives were traditionally rubbed with sweet-smelling herbs, especially balm leaves, to help keep the hive together and to attract homing bees. Honey was regarded as a necessary commodity for the household larders of bygone days, and there was much written about the art of beekeeping, those who lived close to these industrious insects having a great respect for their wisdom. Herb gardens and bee-hives were traditionally linked together, and Thomas Hyll writes in 1579 that the hives should be placed near: “. . . the hearbe Baulme . . . ; and manye other sweete and wholesome floures.”
Cultivation
The simplest way to propagate balm is by root division in spring, just as the new growth is starting. If you prefer to propagate by taking cuttings, wait for the new tips to grow to about 3 inches (8 cm long, and when firm enough, take a 4 inch (10 cm long tip, removing all the leaves except the top two. Press the cuttings deeply into a pot of river sand, leaving one-third of each cutting exposed. Sow the seed in spring (or in autumn fall in temperate climates) into a prepared box, or in shallow drills straight into the ground, leaving a little space between plants. If seeds are sown fairly thickly, or seedlings are planted close together over an area of several square feet, a large clump will develop quickly. In certain areas the leaves of balm seedlings can get frostbitten: under these conditions, plant in a sheltered position where there will be some sun during the day. If the seedlings are grown in too wet and shady a place, fungus may give some trouble. Lastly, watch carefully for leaf-eating grubs and insects. If they occur, sprinkle the dampened foliage with one of the more natural insect repellent powders on the market.
Harvesting and processing
When drying balm for storing purposes, cut the stalks back almost to ground level just as the flowers begin to appear, and dry them on airy racks in a shady place. They may also be tied loosely together in bunches and hung to dry. Immediately the leaves are crisp and dry, rub them from their stalks and keep them in airtight containers. Fresh balm may be picked in sprays, washed, wrapped in foil, and put in the refrigerator where it will stay fresh for a week or two. For longer lasting results, fresh leaves may be chopped finely, put into ice cube trays with a little water, and frozen until needed.
Various uses
Culinary
Fresh or dried balm leaves go well in fruit or vegetable salads, milk puddings, and in certain soups. The fresh lemon fragrance of the herb enhances buttered, cooked vegetables. For a change, balm makes an excellent seasoning for chicken, fish, lamb, or pork. It is traditional to add fresh sprigs of balm to wine cups and fruit drinks.
Chopped balm leaves may be added to stewed fruit. They are also delicious as a filling for sandwiches. Balm tea is particularly refreshing and reviving in the summer, even one leaf in the teapot with Indian tea will give a lift to both palate and spirits.
Medicinal
Balm leaves contain essences which were highly valued for their healing properties, and were used in treating many ailments such as melancholy, nervous headache, failing memory, neuralgia, and fevers. Balm tea is still taken today to help bring down high temperatures and to lessen the effects of exhaustion in hot weather. Together with sage, balm was said to contribute to longevity. It was also used to guard against senility. Balm has been widely used continuously for many years because of its tonic effect on the stomach. It assists in the digestion of food and is said to increase the appetite.
Cosmetic
Balm tea is used for outward as well as for inward purposes. It cleanses and perfumes the skin, and for this reason is used with other herbs in the bath water. An infusion for the bath should be made several times stronger than when balm is taken as a beverage. It is used as an infusion with verbena and other ingredients to make a natural cleansing cream. An infusion as a mouth wash sweetens the breath. The dried whole leaves of lemon balm make an excellent addition to a potpourri mixture and to a soothing blend for a sleep pillow.
Companion planting
It has been noted that balm plants in borders, together with certain other herbs, are helpful to all vegetables. Lemon balm in pastures is believed to increase the milk production in cows, and is also strengthening and soothing when given to them, together with marjoram, as a tea after calving.
