A vigorous, bushy perennial, 30-80 cm (12-32 in) in height, it has strongly lemon-scented, rough-textured, ovate, toothed leaves. Inconspicuous clusters of pale-yellow flowers appear in the leaf axils in late summer.
History and traditions
Lemon balm has been cultivated as a bee plant for over 2000 years, bunches being put into empty hives to attract swarms. It is thought that that the leaves contain the same terpenoids as found in glands of honey bees. The Arab physicians of the 1st and 2nd centuries are credited with introducing it as an antidepressant medicinal herb. John Parkinson wrote that “the herb without question is an excellent help to comfort the heart” (Paradisi, 1629) and many of the old herbalists refer to it as driving away “all melancholy and sadness”. It has been taken as a calming tea, for its gently sedative effects ever since. Unsubstantiated stories of regular drinkers of balm tea living into their hundreds have been perpetuated by modern herbal writers.
Growth
Grows in any soil in sun or partial shade. Spreads and self-seeds freely. The easiest method of propagation is by division in spring. The species can be grown from seed, but cultivars must be vegetatively propagated. Parts used Leaves best used fresh, as scent and therapeutic properties are lost when dried and stored; essential oil distilled from leaves.
Uses
Medicinal
Lemon balm has sedative, relaxing, digestive properties and infusions are taken internally for nervous anxiety, depression, tension headaches and indigestion. It also has insect-repellent properties, is antiviral and antibacterial and is applied externally, in infusions, poultices or ointments, for sores, skin irritations, insect bites and stings. The essential oil is used in aromatherapy for anxiety states.
Culinary
Fresh leaves add lemon flavor to salads, soups, sauces, stuffing’s, poultry game and fish dishes, desserts, cordials, liqueurs and wine cups.
