LEMON BALM (Melissa officinalis)

Lemon balm, a perennial from the mint family, has heart-shaped leaves and has been used and enjoyed throughout the ages by gardeners, doctors, lovers, and bees alike. A symbolic plant, lemon balm was used to transmit messages between lovers; it signified sympathy, perhaps due to the soothing effects of its tea. Easily cultivated, this herb has been used in medicines and cosmetics, and in cooking whenever a subtle lemon flavor was needed.

Also known as a "bee herb," lemon balm was originally from the Middle East, known throughout Europe, and one of the first herbs brought over by the colonists, used for medicinal purposes and flavoring. The Greeks found the herb useful in keeping bees from straying from the hive. The Latin name Melissa comes from the Greek word for bees. A Swiss physician in the 16th century proclaimed lemon balm to be a "fountain of youth;" the lemony herb would restore new life to those who ingested it. Word spread quickly, and soon everyone had lemon balm growing in their gardens. There were reports that in the 16th century Britishers who had drunk lemon balm tea ("Melissa tea") lived to be 100 or older.

Lemon balm prefers shade and well-drained soil, and blooms July through September. Its leaves will wilt and lose some of their lemony scent in full sun. Lemon balm will grow to be three feet tall and will take a year to establish itself and become bushy. The tender leaves are easily bruised and should be handled carefully when harvesting. Before the plant blooms in July, harvest the leaves in the morning by cutting off the stem two inches from its base.

Unlike many herbs that claim to have wonderful medicinal benefits, lemon balm at least cannot harm you. One can ingest its tea for everything from melancholy to toning the stomach. Lemon balm, with its mild sedative properties, may improve any condition involving nervous tension. The leaves have been used as an ingredient in sleep pillows throughout the ages. The Chinese say about medicines that if a noticeable effect is produced immediately it is not really such a good medicine. If it works within several weeks, it's an "OK" medicine. But if you can take it for your whole lifetime with no visible effects except continual good health, it is an excellent medicine.

One debate in the culinary field involves whether you should buy threads or powder. Those in favor of the threads say it is much easier to adulterate powder. Furthermore, the threads are more versatile since they are easily powdered and can also be used in recipes calling for threads. Those in favor of powder point out that the threads can also be adulterated. However, the main advantage of powder is that it does not have to be steeped (the threads do) and the essence is released very quickly. Interestingly, saffron releases its essences over 24 hours, and leftovers are even better on the second day. A number of websites carry recipes using saffron. I once saw fields of these crocuses blooming in Yugoslavia, but I'm not interested in growing hundreds of them for the spice I might use, only for the beauty of a "spring" harbinger in the fall. However, I do want to try some

Thanks to Annette Schoenberg for this report on lemon balm. Her sources were Herb Gardening by Claire Loewenfeld, Healing Herbs by Mike Castleman, and Heirloom Herbs by Mary Forsell.

 

Lemon balm is one of the more delicate flavoring herbs and can therefore be used generously in many combinations. For culinary purposes it is the leaves, fresh or dried, which add a lemony-mint flavor to the dish. The chopped leaves can be used with great success as a lemon substitute or wherever a recipe calls for grated lemon peel. Use the leaves in tea (hot or iced), soups, stews, salads, mayonnaise, egg dishes, and even try the leaves in milkshakes. Thomas Jefferson found room for this delightful herb in his massive Monticello gardens; perhaps everyone should.

LEMON BALM TEA LOAF 1 c warm black tea 1 c currants or mixed fruit ½ cup chopped lemon balm 1 cup sugar 2 c all-purpose flour 1 tbs baking powder ½ tsp baking powder  ½ tsp salt Mix tea, currants, lemon balm and sugar together in a bowl. Let stand for 2 to 3 hours or overnight, stirring once or twice to dissolve the sugar. Sift the flour, baking powder, baking soda and salt; add to the sugar mixture. Stir well. Place dough in a greased loaf pan and bake at 400º for about 45 minutes. Cool and slice.

 

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