Lemon Balm
Lemon balm (Melissa officinalis), a member of the mint family (Lamiaceae), is an aromatic perennial shrub. This herb, although native to the eastern Mediterranean and western Asia, is widely cultivated all over the world. It is grown not only in herb gardens but also commercially for medicine, cosmetics, and furniture polish manufacturing. The plant grows to about 2 feet in height. The leaves are very wrinkled, dark green to yellowish green in color, depending on the soil and climate. If you rub your fingers on the leaves, they release a tart and sweet smell. The genus name Melissa is from the Greek word for ‘bee’ referring to the bee’s attraction to its light yellow flowers.
The species name, officinalis, means that its use as a medicinal herb is well established. Lemon balm is often used as a component in mild sleep aid and/or as a digestive aids, mainly as a water infusion and as also in extract/ tincture forms. Lemon balm is also used with children in treating colds and flu for its diaphoretic ability and its calming effect on restlessness due to fevers in young children. Essential oils made from lemon balm leaves contain plant chemicals called terpenes, which play at least some role in the herb’s relaxing and antiviral effects. Lemon balm also contains substances called tannins, which are thought to cause many of the herb’s antiviral effects. Lemon balm also contains eugenol, which calms muscle spasms, numbs tissues, and kills bacteria. Fresh leaves can be used to sooth insect bites, and a linement made with lemon balm will help heal cold sores.

Lemon Balm Tea
(with fresh or dried leaf)
1heaping tablespoon of dried leaves
2 tablespoons of fresh leaves for each cup of boiling water
(or make sun tea by placing herbs and cool water in covered jar in the sun for a few hours)
strain add honey and, or lemon.

Lemon Balm:“To cause the mind and heart to become merry…to strengthen the weakness of the spirits and heart, and to comfort them…” — Serapion the Younger (802-849)